薄荷-荆芥药对与单味药挥发性成分分析及体外抑菌作用比较

目的:研究薄荷、荆芥配伍前后挥发油成分变化及体外抑菌作用比较,为薄荷-荆芥药对物质基础研究提供实验依据。方法:分别用水蒸气蒸馏法提取薄荷-荆芥药对及薄荷、荆芥单味饮片挥发油,通过GC-MS对其挥发性成分进行对比分析,并进行体外抑菌作用比较。结果:在薄荷挥发油中共鉴定出50种化合物,在荆芥挥发油中共鉴定出41种化合物,在薄荷-荆芥药对挥发油中共鉴定出60种化合物。3种挥发油样品共有化合物27种,薄荷-荆芥药对挥发油中新测得5种化合物,9种化合物未检测到。在体外抑菌作用上,薄荷-荆芥药对及其单味药挥发油对粪肠球菌(ATCC2922),金黄色葡萄球菌(ATCC2923),大肠埃希菌(ATCC35218),大肠埃希菌(ATCC25922)均有抑菌作用,其中薄荷-荆芥药对挥发油对粪肠球菌(ATCC2922)和金黄色葡萄球菌(ATCC2923)的抑菌作用强于薄荷、荆芥单味药挥发油,对大肠埃希菌(ATCC35218和ATCC25922)的抑制作用,药对挥发油=薄荷挥发油荆芥挥发油。结论:薄荷-荆芥药对挥发油成分组成和相对含量较薄荷、荆芥单味药均有一定变化,薄荷-荆芥药对挥发油的体外抑菌作用略优于单味药挥发油。

Analysis of Chemical Constituents of Volatile Oils in Menthae Haplocalycix Herba-Schizonepetae Herba and Herbal Pairs and Comparison of Anti-bacterial Effects in Vitro

Objective: To discuss the effect of herbal compatibility on the components of volatile oils in Menthae Haplocalycix Herba and Schizonepetae Herba,and the comparison of the anti-bacterial effects in vitro,in order to provide the experimental basis for investigating the effective material basis of their herb-pair. Method: Steam distillation was used to extract volatile oils of Menthae Haplocalycix Herba, Schizonepetae Herba,and their combination. GC-MS was employed to analyze their volatile oils,and the anti-bacterial effects in vitro were compared. Result: Totally 50 compounds were identified from the volatile oils of Menthae Haplocalycix Herba;41 compounds were identified from the volatile oils of Schizonepetae Herba;and 60 compounds were identified from the volatile oils of their herbal pairs. A total of 27 common compounds were found in the samples of three volatile oils. Totally 5 new compounds were detected in the volatile oils of their herbal pairs,and 9 compounds were not detected. In vitro,volatile oils of both their herbal pairs and individual herbs had bacteriostatic effects on dung Enterococcus (ATCC2922),Staphylococcus aureus (ATCC2923),Escherichia coli (ATCC35218),and E. coli (ATCC25922). Among them,volatile oils of their herbal pairs had stronger bacteriostatic effects on dung enterococcus (ATCC2922) and staphylococcus aureus (ATCC2923) than volatile oils of individual herbs. Moreover,the order of the inhibitory effects of volatile oils on E. coli (ATCC35218 and ATCC25922) were "herbal pairs=peppermint > herba schizonepetae". Conclusion: There were some changes between the volatile oils of individual herbs and the volatile oils of their herbal pairs. These phenomena may be caused by the occurrence of certain chemical reactions and physical changes in compatibility of decocting process. The antibacterial effects of volatile oils of their herbal pairs were better than those of individual herbs in vitro.