Study on the Content and Antibacterial Activities Changes of Volatile Oil of Licorice Processing on Euodia Rutaecarpa Grown in JiangXi Province
Objective To extract volatile oil from Euodia rutaecarpa and Euodia rutaecarpa processed by licorice using water vapor distillation,to identify chemical composition changes by GC-MS and compare the changes in the bacteriostatic ability of volatile oil before and after processing.Methods Paper method was used to determine the bacteriostasis circle diameter of volatile oil in Euodia rutaecarpa and Euodia rutaecarpa processed by licorice,which included gambogic micro aureus,bacillus subtilis,staphylococcus aureus,salmonella paratyphi b and e.coli;after the GC-MS fingerprint of volatile oil was established,then the spectral efficiency model was set up through the Pearson correlation coefficient and partial least squares regression analysis method to screen active bacteriostatic compositions.Results After being determined,the total amount of volatile oil and the content of each main component in Evodia after processed by licorice were changed.Bacillus subtilis and Staphylococcus aureus in Gram-positive bacteria,and there was no inhibitory effect on Salmonella paratyphi type B and Escherichia coli in Gram-negative bacteria,and the volatile oil of Evodia processed by licorice had the same acteriostatic trend as that of Evodia,but the antibacterial effect was significantly reduced.Conclusion Processed by licorice could change the composition and content of the essential oil of Euodia rutaecarpa and the bacteriostatic effect of volatile oil also decreased after processing.
euodiae rutaecarpalicorice-processingvolatile oilchanges of content and chemical compoundchanges of antibacterial activities
NETL
NSTL
万方数据
