索式法提取芫荽茎叶精油的化学组成及其抗菌活性

以乙醚为溶剂,采用索式萃取法萃取新鲜香菜,以0.252%的产率获得了芳香精油.利用GC-MS分析仪对精油进行了分析,检测出60个成分,解析了占精油94.200%的41个成分,其中,酯类化合物占57.755%,烷烃类化合物11.300%,醛类化合物16.168%,芳香族化合物8.077%.与水蒸汽蒸馏法获得的精油以及香菜原汁的抗菌作用进行了比较,结果显示水蒸汽蒸馏法和索式法提取的精油对大肠杆菌,白葡萄球菌具有很强的抑制作用,但是,香菜精油和原汁对米曲霉、黑曲霉完全没有抑菌作用.

Chemical Constituents and Antibacterial Activity of the Essential Oil from Coriander Leaf by Soxhlet's Extraction

The essential oil was obtained from the fresh aerial parts of coriander(coriandrum sativum L) by Soxhlet′s extraction in 0.252 % yield with ethyl ether as extraction solvent.The oil was analyzed by GC-MS.A total of 60 constituents were detected,in which 41 compounds that account for 94.200 % of the total were identified.The most abundant compounds are esters which are present of 57.755 %,followed by aldehydes 16.168 %,hydrocarbons 11.300 %,and aromatic compounds 8.077 %,respectively.The antibacterial activities were tested against 6 different general of bacteria and compared with that of the oil obtained by the water-steam distillation and coriander juice.The results showed that the oils have powerful inhibitory effects against escherichia coli and staphylococcus albus.But the two oils and coriander juice have no antibacterial activity against aspergillus oryzae and aspergillus niger.