牛膝草的化学成分。'Domaći ljubi asti'精油及其抑菌活性

Q4 Biochemistry, Genetics and Molecular Biology Ratarstvo i Povrtarstvo Pub Date : 2021-01-01 DOI:10.5937/RATPOV58-31751
M. Aćimović, A. Varga, M. Cvetković, Pezo Lato, B. Lončar, M. Ignjatov, T. Zeremski
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引用次数: 3

摘要

牛膝草(Hyssopus officinalis L.,牛膝草科)是一种多年生灌木或亚灌木,花呈紫罗兰蓝色,呈紫罗兰色,呈紫罗兰色,味辛辣。除了用作调味和食品保存的烹饪草本植物外,这种植物也是一种观赏植物,吸引蜜蜂的植物,也是治疗呼吸系统疾病和消化系统紊乱的传统药物。牛膝草是一种含油植物,它的精油(牛膝草)被用于制药、香水和化妆品行业以及芳香疗法。本研究的目的是测定牛膝草挥发油的化学成分。"Domaći ljubi asti",生长在塞尔维亚,并研究其对16种细菌的抗菌活性,主要是食品工业中的病原体。从牛膝草挥发油中共检出61种化合物。双环单萜酮类化合物以顺-匹诺曹酮(43.8%)和跨-匹诺曹酮(18.3%)含量最多,占62.1%,其次是b-蒎烯(6.3%)和匹诺曹酮(6.1%)。牛蹄草精油对金黄色葡萄球菌、大肠杆菌、蜡样芽孢杆菌、豪瑟变形杆菌、单核增生李斯特菌、马红球菌、伊万诺氏李斯特菌、肠炎沙门氏菌、粪肠球菌、无菌性李斯特菌和棘芽孢杆菌均有抑菌活性。牛膝草精油对铜绿假单胞菌、鼠伤寒沙门菌、产气克雷伯菌和表皮葡萄球菌均无抑菌活性。本研究结果表明,牛膝草精油有潜力作为控制微生物来源的食源性疾病的天然补充剂,以及风味成分(草本、樟脑样气味,带有温暖和辛辣的底味),特别是用于肉制品、酱汁、汤和调味料。
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Chemical composition of hyssop cv. 'Domaći ljubičasti' essential oil and its antimicrobial activity
Hyssop (Hyssopus officinalis L., Lamiaceae) is a perennial shrub or subshrub violet-blue flowers in verticillasters and spicy taste with a pungent flavour. Besides being used as a culinary herb for flavouring and food preservation, this plant is also an ornamental, bee attracting plant and a traditional remedy for respiratory diseases and digestive disturbances. Hyssop is an essential oil-bearing plant, and its essential oil (Hyssopi aetheroleum) is used in the pharmaceutical, perfume and cosmetics industries as well as in aromatherapy. The objective of this study was to determine the chemical composition of essential oil of hyssop CV. "Domaći ljubičasti", grown in Serbia, and investigate its antimicrobial activity against 16 bacteria, mainly pathogens in the food industry. A total of 61 compounds were detected in the hyssop essential oil. The bicyclic monoterpene ketones CIS-pinocamphone (43.8%) and trans-pinocamphone (18.3%) were the most abundant, comprising 62.1%, followed by b-pinene (6.3%) and pinocarvone (6.1%). Hyssop essential oil expressed antibacterial activity against: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Listeria innocua and Bacillus spizizenii. Hyssop essential oil did not express antibacterial activity against Pseudomonas aeruginosa, Salmonella Typhimurium, Klebsiella aerogenes and Staphylococcus epidermidis. Results of this study show that hyssop essential oil has potential for using as natural supplement for control of foodborne diseases of microbiological origin, as well as flavor compositions (herbaceous, camphor-like odour with warm and spicy undernotes), especially for meat products, sauces, soups and seasonings.
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来源期刊
Ratarstvo i Povrtarstvo
Ratarstvo i Povrtarstvo Agricultural and Biological Sciences-Soil Science
CiteScore
0.80
自引率
0.00%
发文量
4
审稿时长
4 weeks
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