Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (Rubia cordifolia Linn.) Roots against Selected Foodborne Pathogens

Asian journal of agriculture and food science Pub Date : 2019-08-23 DOI:10.24203/AJAFS.V7I4.5876

Weiqin Li, Meiping Quan, Qin Li

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Abstract

Chemical composition of the essential oil from Qiancao roots was analyzed by gas chromatography-mass spectrometry (GC-MS), and 43 components were identified in the paper. Mollugin (30.58%) was found to be the major component, followed by 3-methyl-2-cyclopenten-1-one (10.55%), 4-tert-butyl-2-phenyl-phenol (8.64%) and eugenol (6.30%). The antibacterial activity of essential oil against selected food-borne pathogens was evaluated. The results showed that the sensitivity to essential oil were different for different tested bacteria and the essential oil had a strong antibacterial activity against B. cereus with the lowest minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) values of 0.0625 and 0.125 mg/mL, respectively. In addition, microbial growth curve assay also showed that the essential oil had a significant effect on the growth rate of surviving B. cereus. The data of this study suggests that the essential oil from Qiancao roots has great potential for application as a natural antimicrobial agent to preserve food.

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茜草根精油的化学成分及对食源性致病菌的抗菌活性

采用气相色谱-质谱联用技术对千草根挥发油的化学成分进行了分析，共鉴定出43种挥发油成分。主要成分为莫鲁金（30.58%），其次为3-甲基-2-环戊烯-1-酮（10.55%）、4-叔丁基-2-苯基苯酚（8.64%）和丁香酚（6.30%）。结果表明，不同受试菌对精油的敏感性不同，精油对蜡样芽孢杆菌具有较强的抗菌活性，最低抑菌浓度（MIC）和最低杀菌剂浓度（MBC）分别为0.0625和0.125mg/mL。此外，微生物生长曲线测定也表明，精油对存活的蜡样芽孢杆菌的生长速率有显著影响。本研究的数据表明，千草根精油作为一种天然抗菌剂在食品保鲜方面具有巨大的应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Asian journal of agriculture and food science

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