Insights into the Composition and Antibacterial Activity of Amomum tsao-ko Essential Oils from Different Regions Based on GC-MS and GC-IMS

被引:32
作者
Li, Weidan [1 ]
Li, Junjie [1 ]
Qin, Zhen [1 ]
Wang, Yang [2 ]
Zhao, Pengyu [1 ]
Gao, Haiyan [1 ]
机构
[1] Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China
[2] Shanghai Univ, Sch Environm & Chem Engn, Shanghai 200444, Peoples R China
基金
中国国家自然科学基金;
关键词
Amomun tsao-ko; essential oil; composition; GC-MS; GC-IMS; antibacterial activity; CHEMICAL-COMPOSITION; ANTIMICROBIAL ACTIVITY; IDENTIFICATION; CONSTITUENTS; FRUITS;
D O I
10.3390/foods11101402
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Chemical components are one of the most significant traits and attributes of plant tissues, and lead to their different functions. In this study, the composition of Amomun tsao-ko essential oils (AEOs) from different regions was first determined by a combination of gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). In total, 141 compounds were identified, of which terpenes and aldehydes were the main groups. Orthogonal partial least square discriminant analysis (OPLS-DA) distinguished the samples from different regions clearly, and the main differences were terpenes, aldehydes, and esters. Meanwhile, AEOs showed strong antibacterial activity against Staphylococcus aureus (S. aureus), and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) reached 0.20 mg/mL and 0.39-0.78 mg/mL, respectively. From correlation analysis, 1,8-cineole, (E)-dec-2-enal, citral, alpha-pinene, and alpha-terpineol were determined to be the potential antibacterial compounds. This study provides the basis for the variety optimization of A. tsao-ko and its application as a natural food preservative.
引用
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页数:14
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