植物学报 ›› 2011, Vol. 46 ›› Issue (1): 37-43.DOI: 10.3724/SP.J.1259.2011.00037

• 研究报告 • 上一篇    下一篇

椒样薄荷、薄荷和苏格兰留兰香精油与抗生素的协同抑菌功能

李慧1,2, 白红彤1, 王晓3, 姜闯道1, 张金政1, 石雷1*   

  1. 1中国科学院植物研究所, 北京 100093;
    2中国科学院研究生院, 北京 100049
    3山东科学院分析测试中心, 济南 250014
  • 收稿日期:2010-06-04 修回日期:2010-09-26 出版日期:2011-01-01 发布日期:2011-01-20
  • 通讯作者: 石雷
  • 基金资助:

    国家高技术研究发展计划(863计划)项目;中国科学院知识创新工程重大项目;引进国际先进林业科学技术项目;新疆生产建设兵团科技支疆计划项目

Chemical Composition and Antibacterial Activities of the Essential Oils Isolated from Leaves of Mentha × piperita, M. haplocalyx and M. × gentilis

Hui Li1,2, Hongtong Bai1, Xiao Wang3, Chuangdao Jiang1, Jinzheng Zhang1, Lei Shi1*   

  1. 1Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;

    2Graduate University of Chinese Academy ofSciences, Beijing 100049, China;

    3Analysis and Test Center, Shandong Academy of Sciences, Jinan 250014, China
  • Received:2010-06-04 Revised:2010-09-26 Online:2011-01-01 Published:2011-01-20
  • Contact: Lei Shi

摘要: 以开花期的椒样薄荷(Mentha × piperita)、薄荷(M. haplocalyx)和苏格兰留兰香(M. × gentilis)叶片部位提取的精油为研究对象, 通过GC-MS分析, 并采用纸片扩散法研究了3种精油单独使用及与抗生素联合使用时对金黄色葡萄球菌、蜡状芽孢杆菌、大肠杆菌、绿脓杆菌和肺炎克雷伯氏菌的抑制情况。结果表明, (1) 椒样薄荷与薄荷精油中含量最高的成分为薄荷醇、薄荷酮和异薄荷酮, 苏格兰留兰香精油的主要成分为香芹酮和柠檬烯。薄荷和苏格兰留兰香精油符合欧洲药典与ISO标准, 椒样薄荷需要继续改良以提高其精油品质与抑菌功能。(2) 精油单独使用时, Pseudomonas aeruginosa ATCC 15442对椒样薄荷精油和薄荷精油敏感; P. aeruginosa ATCC 27853对薄荷精油和苏格兰留兰香精油敏感。精油与抗生素联合使用时抑菌范围和强度均有所改变: 绿脓杆菌的2个菌株对精油与抗生素的组合最为敏感, 其中, 椒样薄荷精油与头孢他啶的组合对P. aeruginosa ATCC 15442显示出最强的增效作用, 薄荷精油与头孢他啶混合之后对P. aeruginosa ATCC 27853出现拮抗作用。Staphylococcus aureus ATCC 25923对所有精油以及精油与抗生素混合物均有抗性。(3) 椒样薄荷、薄荷和苏格兰留兰香精油的不同成分及其含量差异不仅对精油品质有影响, 而且影响精油对测试菌种的抑制作用, 可考虑将其作为薄荷属植物品质育种的参考指标。

Abstract: We aimed to compare the antimicrobial effects of essential oils (EOs; Mentha × piperita, M. haplocalyx and M. × gentilis) alone and in combination with conventional antimicrobials against Staphylococcus aureus, Bacillus cereus, Escherichia coli, 2 strains of Pseudomonas aeruginosa and Klebsiella pneumoniae. The major components of EOs extracted from the leaves of M. × piperita, M. haplocalyx and M. × gentilis during flowering were analyzed by gas chromatography/ mass spectrometry. The antimicrobial activity of EOs in single use and combined with antibiotics at a particular ratio (1:1) were tested by the paper-disk diffusion method against the above microorganisms. When used alone, P. aeruginosa ATCC 15442 was sensitive to EOs of M. × piperita and M. haplocalyx and P. aeruginosa ATCC 27853 to EOs of M. haplocalyx and M. × gentilis. When combined with the reference antibiotics, most of the EOs showed larger inhibition diameters and broader spectrum than that used alone. P. aeruginosa ATCC 15442 and P. aeruginosa ATCC 27853 were more sensitive to the combination of the antibiotics with EOs. The combination of M. × piperita EOs and ceftazidime had the strongest synergistic effect against P. aeruginosa ATCC 15442. Only the combination M. haplocalyx EOs with ceftazidime was antagonistic against P. aeruginosa ATCC 27853. The most resistant strain was S. aureus ATCC 25923, which was resistant to all combinations. The combinations of EOs and antibiotics at the ratio of 1:1 exerted their synergistic or antagonistic effects against different microorganisms, which indicated that the differences in major compounds and contents affected the antibacterial efficacy significantly.

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