CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITIES OF THE ESSENTIAL OILS FROM FLOWERS, LEAVES, AND STEMS OF WEDELIA URTICIFOLIA

被引：0

作者：

Zhu, L. ^{[1
]}

Tian, Y. J. ^{[1
]}

Yin, Y. C. ^{[1
]}

Zhu, S. M. ^{[1
]}

机构：

[1] S China Univ Technol, Sch Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2012年 / 24卷 / 01期

基金：

中国国家自然科学基金;

关键词：

antimicrobial activity; chemical composition; essential oils; Wedelia urticifolia; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; FOOD-BORNE; CONSTITUENTS; ANTIOXIDANT; EXTRACTS; GROWTH;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The composition of essential oils from the flowers, leaves, and stems of Wedelia urticifolia were analysed. alpha-Pinene (19.80%) and d-limonene (17.31%) were the most abundant compounds in flower oils, while a-pinene (15.57%), d-limonene (11.19%), a-phellandrene (9.69%), gamma-terpinene (9.01%), and germacrene D (9.68%) were the main constituents of leaf oil. In stems oils, the major compounds were D-limonene (18.11%), gamma-terpinene (13.89%), germacrene D (12.80%), and alpha-pinene (9.21%). Oils from flowers, leaves, and stems exhibited antimicrobial activity against a variety of bacteria, yeasts, and moulds as indicated by the diameter of zones of inhibition (flower oil: 20.8-23.2 mm, leaf oil: 19.4-21.2 mm, stem oil: 18.6-20.6 mm) and their respective MIC values (flower oil: 6.25-25.0 mu g/mL, leaf oil: 12.5-50.0 mu g/mL, stem oil: 25.0-50.0 mu g/mL).

引用

页码：19 / 25

页数：7

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