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【目的】阐明串钱柳叶片和果实挥发油的化学组成及其抗细菌活性,以期为串钱柳的综合开发和利用奠定基础。【方法】采用水蒸气蒸馏法分别提取串钱柳叶片和果实中的挥发油,通过气相色谱-质谱联用(GC-MS)对提取得到的挥发油进行化学成分分析,并通过滤纸片扩散法测定了挥发油对7种供试细菌的抑制活性。【结果】串钱柳叶片和果实中挥发油的得率分别为0.87%和0.16%,从串钱柳叶片和果实中分别鉴定出14和17个成分,分别占二者挥发油总量的93.34%和90.29%。叶片挥发油中的主要成分为桉叶油醇(52.89%)、(1R)-(+)-α-蒎烯(17.28%)和α-松油醇(10.70%);而果实挥发油的主要成分为桉叶油醇(38.53%)、(1R)-(+)-α-蒎烯(29.90%)和2-莰烯(8.02%);串钱柳叶片和果实挥发油对7种供试细菌均表现出一定的抑制作用,其中果实挥发油对根癌农杆菌的抑制活性最强,抑菌圈直径为(25.2±2.8)mm,而叶片挥发油对桉树青枯病菌的抑制活性最强,抑菌圈直径为(22.3±1.5)mm。【结论】串钱柳叶片中挥发油的含量高于其果实,叶片和果实挥发油的主要成分均为桉叶油醇和(1R)-(+)-α-蒎烯,果实挥发油的抑菌活性要强于叶片挥发油。
【Objective】 To elucidate the chemical constituents and antibacterial activity of the volatile oil from the leaves and fruits of Chimonobambusa chinensis, in order to lay a foundation for the comprehensive development and utilization of Chuanqiu Liu. 【Method】 Volatile oil from the leaves and fruits of Chuan chihun Liu was extracted by steam distillation. The chemical constituents of the volatile oil were extracted by gas chromatography-mass spectrometry (GC-MS) and analyzed by filter paper diffusion Inhibitory activity of volatile oil on seven tested bacteria. 【Result】 The results showed that the yield of volatile oil in the leaves and fruit of Chimonanthus xylophilus were 0.87% and 0.16%, respectively, and 14 and 17 components were identified from the leaves and fruit of Chimonanthus xylophilus, accounting for 93.34% of the total volatile oil 90.29%. The main components of volatile oil in leaves were eucalyptol (52.89%), (1R) - (+) - α-pinene (17.28%) and α-terpineol (38.53%), (1R) - (+) - α-pinene (29.90%) and 2-carene (8.02%); The inhibitory activity of the essential oil was the strongest on the Agrobacterium tumefaciens, and the diameter of the inhibition zone was (25.2 ± 2.8) mm, while the volatile oil of the leaves had the strongest inhibitory activity against the bacterial wilt of Eucalyptus, Is (22.3 ± 1.5) mm. 【Conclusion】 The content of volatile oil in the leaves of S. chinensis is higher than that of the fruits. The main constituents of volatile oil of leaves and fruits are eucalyptol and (1R) - (+) - α-pinene. The antibacterial activities of volatile oil of fruits are stronger than Volatile oil leaves.