大叶臭椒不同部位的挥发油成分及其抑菌活性分析(1)

          作者：朱海燕， 杨付梅， 杨小生， 郝小江

【关键词】  大叶臭椒；,,挥发油；,,抑菌作用,

　　摘要：目的 分析、比较大叶臭椒果实，叶，茎3个不同部位挥发油的化学成分组成，并探讨其抑菌活性。方法采用水气蒸馏法提取挥发油，气相色谱质谱联用技术进行挥发油化学组分分析；纸片法进行抑菌活性实验。结果果实中挥发油提取率为4.73%，主要成分为桧烯(32.43%)、烯(28.91%)和1,8桉树脑(13.55%)；叶部分中含挥发油提取率1.89%，主要成分为1,8桉树脑(43.79%)、桧烯(26.89%)和α 萜品醇(11.13%)；茎中挥发油提取率为0.21%，主要成分为萜品烯4醇 (37.77%)和桧烯(10.58%)。果实中挥发油无抑菌作用；叶提取挥发油对铜绿假单胞菌、金黄色葡萄球菌有抑制作用；茎中挥发油对多种菌株均有抑制作用。结论 果实中挥发油含量最高， 且果实、叶和茎中的挥发油成分差别较大；茎所提取得的挥发油有广谱抗菌作用。

　　关键词：大叶臭椒；  挥发油；  抑菌作用

　　Essential Oils from Zanthoxylum rhetsoides Drake and their Antibacterial Activity

　　Abstract：ObjectiveTo analyze and compare the constituents of essential oils in the fruits, leaves and stem of Zanthoxylum rhetsoides and roughly evaluate their antibacterial activity. MethodsThe volatile oil was obtained by vapor distillation, their components were analyzed by GCMS and antibacterial activity was tested by scrip method.ResultsThe extract ratio of volatile oils from the fruits was 4.73 %, in which sabinene (32.43 %), limonene (28.91 %) and 1, 8cineole (13.55 %) were the main constituents.1.89 % essential oils was got from the plant leaves and included 1, 8-cineole (43.79 %), Sabinene (26.89%) and α-terpineol (11.13 %) as main components. 0.21 % essential oils which main constituents were tperpinen4ol (37.77%) and sabinene (10.58 %) , was also obtained from the plant stems. Results testing for antibacterial activity showed that essential oils in the fruits had no activity, in the leaves did inhibitory effect only on two bacterial species and in the stems had strong inhibition to all bacterial species in our experiments.ConclusionEssential oils in the fruits owned the highest yields among three parts of Zanthoxylum rhetsoides and their containing constituents were different from each other. It was also observed that essential oils in the stems showed strong antibacterial activity.

　　Key words：Zanthoxylum rhetsoides;   Essential oil;  Antibacterial activity.
   
　　大叶臭椒Zanthoxylum rhetsoides Drake为芸香科花椒属植物，乔木。主要分布于我国湖南、福建、广西、广东、贵州等省区［1］。在贵州，主要分布在黔东南地区，其木材可做家具，叶、果可提取芳香油。在贵州民间长期以大叶臭椒的果实为佐料，形成了非常独特的贵州苗族菜肴，如凯里酸汤鱼。与食用花椒不同，该植物果实的麻感很小且香气芬芳而独特。经文献调研，该植物的化学成分未见报道，其挥发油的研究未见相关报道。为有效开发该植物资源，我们采用气相色谱－质谱联用技术分析比较了大叶臭椒果、叶和茎这3个不同部位的挥发油的化学成分组成，并分别进行了抑菌实验。发现果中挥发油含量最高，叶次之，茎中挥发油含量最低；由茎中提取的挥发油在浓度为5 mg/ml时对大肠埃希氏菌有良好的抑菌作用，而叶和果中所提取的挥发油对大肠埃希氏菌的抑菌作用浓度则要高得多。

　　1  材料及方法

　　实验用样品于200508采自贵州省黔东南，经贵阳医学院陈德缓教授鉴定为芸香科植物大叶臭椒Zanthoxylum rhetsoides Drake. 本实验采用大叶臭椒鲜品水气蒸馏，乙醚萃取，无水硫酸镁干燥的方法提取挥发油［2］。

　　1.1   分析仪器及方法 分析在HP6890/HP5973GC/MS(美国惠普公司)气相色谱/质谱联用仪上进行。气相色谱条件:色谱柱为HP-55%PhenylMethylSiloxane弹性石英毛细管柱(30 m×320 μm×0.25 μm);升温程序为:60℃(1 min)4℃/min220℃8℃/min280℃,然后保持至完成分析;气化室温度为250℃,载气为高纯He(99.999%)。柱前压为51.98 kPa；载气流量为2.0 ml/min；进样量为1 μl(用乙醚将挥发油稀释)。分流比为40∶1。质谱条件是：离子源EI源;离子源温度230℃;四级杆温度150℃;电子能量：70 eV；发射电流34.6 μA；倍增器电压1 706 V；接口温度280℃；溶剂延迟3 min；质量范围：10～550 amu(m/z)。

　　1.2  抑菌实验材料及方法 实验用菌种均采购四川抗生素工业研究所。牛肉浸膏，琼脂粉，酪蛋白，均采购于国药集团上海化学试剂有限公司。本实验采用纸片法，样品分别用DMSO稀释为浓度100，10，5 mg/ml，每张纸片分别取5 ml滴加于纸片上，采用牛肉浸膏酪蛋白培养基37℃培养18 h。

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