Chemical Compositions Analysis and Biological Activity of Essential Oil from Leaves of

LI Yu-xian; LI Min; WU Xiao-lin; YANG Min; LIU Qing-wei; ZHANG Ying; LIU Jun-xia

doi:10.13422/j.cnki.syfjx.2017150092

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Chemical Compositions Analysis and Biological Activity of Essential Oil from Leaves of

更新时间：2024-01-04

- Chemical Compositions Analysis and Biological Activity of Essential Oil from Leaves of
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 15, Pages: 92-96(2017)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2017150092
  CLC： R284.1
- Published：2017
- 稿件说明：
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LI Yu-xian, LI Min, WU Xiao-lin, et al. Chemical Compositions Analysis and Biological Activity of Essential Oil from Leaves of [J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 92-96.
DOI：

LI Yu-xian, LI Min, WU Xiao-lin, et al. Chemical Compositions Analysis and Biological Activity of Essential Oil from Leaves of [J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 92-96. DOI： 10.13422/j.cnki.syfjx.2017150092.

摘要

目的：研究胡椒薄荷Mentha piperita叶挥发油的化学成分及其生物活性，为胡椒薄荷资源的开发利用奠定基础。方法：采用超临界CO2萃取法提取叶片挥发油，通过气相色谱-质谱联用技术（GC-MS）分析其化学成分，分别采用DPPH法和卤虫幼体研究其抗氧化活性及生物毒性，纸片扩散法及埃及伊蚊幼虫毒杀法评价其抗菌活性和杀虫活性。结果：用超临界CO2萃取法提取得到的挥发油得率为0.089%，从中鉴定了11个化学成分，已鉴定出的组分占挥发油总量的93.0%，其中芳樟醇占总挥发油的49.9%，可以认为是其主要成分；挥发油对DPPH的半数抑制浓度（IC50）0.45 g·L-1，对卤虫幼体的半数致死浓度（LC50）526.0 mg·L-1；在挥发油质量浓度为10 g·L-1时，对大肠埃希菌抑菌圈直径为（9±1）mm，对金黄色葡萄球菌效果不明显；对埃及伊蚊的LC50 339.6 mg·L-1。结论：胡椒薄荷叶挥发油对大肠埃希菌有一定的抑制作用，在抗氧化及杀虫方面具有一定活性，但是相对较弱，不宜用于杀虫剂产品开发；此外，胡椒薄荷叶挥发油具有弱的生物毒性。本研究为胡椒薄荷的开发利用提供了科学依据。

Abstract

Objective: To study the chemical compositions and biological activity of the essential oil from the leaves of Mentha piperita

and lay foundation for further development and utilization of M. piperita. Method: The essential oil was obtained by supercritical carbon dioxide extraction assay; its chemical compositions were analyzed with gas chromatography-mass spectrometry (GC-MS) method; then their antioxidant activity and biological toxicity were evaluated by DPPH method and artemia respectively. In addition

disk-diffusion method and Artemia aegypti larval poisoning method were used to evaluate their antimicrobial activity and insecticidal activity. Result: the essential oil yield was 0.089% in the supercritical carbon dioxide extraction assay

and 11 chemical compositions were identified

accounting for 93.0% of the total essential oil amount. Linalool content accounted for 49.9% of the total essential oil amount

so it was considered as the main composition. The IC50 was 0.45 g·L-1 for DPPH

526.0 mg·L-1 for Artemia. When the concentration of essential oil was 10 g·L-1

its inhibition zone was (9±1)mm against E. Coli

but had no significant effect on Staphylococcus aureus; its LC50 was 339.6 mg·L-1 for A. aegypti. Conclusion: Essential oil from leaves of M. piperita showed certain inhibition effect on Escherichia coli.

with weak antioxidant and insecticidal activities

so it was not suitable for development as insecticides; in addition

the essential oil from the leaves of M. piperita showed weak biotoxicity

providing scientific basis for development and utilization of M. piperita in this study.

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Related Institution

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