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首页> 外文期刊>Natural product communications >Composition and antibacterial activity of essential oils from leaf, stem and root of Chrysanthemum parthenium (L.) Bernh. from Iran
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Composition and antibacterial activity of essential oils from leaf, stem and root of Chrysanthemum parthenium (L.) Bernh. from Iran

机译：菊花（B.）的叶子，茎和根的精油的组成和抑菌活性。来自伊朗

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摘要

The water distilled essential oils from leaves, stems and roots of Chrysanthemum parthenium (L.) Bernh. were analyzed by GC and GC/MS methods. The leaf oil was characterized by a high amount of camphor (56.4%), whereas in the stem oil, camphor (26.0%), trans-β-ocimene (23.6%) and germacrene-d (15.0%) were the major constituents. The main components of the root oil were α-pinene (50.0%), trans-β-farnesene (13.8%) and bicyclogermacrene (11.0%). Antibacterial activity of the leaf, stem and root oil were evaluated using the micro-dilution broth method. The oils showed inhibitory effects on Escherichia coli and Salmonella typhi, but were not active against Staphylococcus aureus.
机译：水从白菊菊花，茎和根中蒸馏出香精油。通过GC和GC / MS方法进行了分析。叶油的特征在于高含量的樟脑（56.4％），而在茎油中，樟脑（26.0％），反式-β-烯菊酯（23.6％）和胚芽戊二烯-d（15.0％）是主要成分。根油的主要成分是α-pine烯（50.0％），反式-β-法呢烯（13.8％）和双环锗烷（11.0％）。使用微量稀释肉汤法评估叶片，茎和根油的抗菌活性。这些油对大肠杆菌和伤寒沙门氏菌显示出抑制作用，但对金黄色葡萄球菌没有活性。

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