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GC-MS Analysis and Antibacterial Activity Study of Volatile Oil from 11 Kinds of aurantii fructus immaturus Processed Products

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Medicinal Plant 2020年第4期11卷 38-43页

作者： Liuping WANG Juanling HUANG Baoping TAO Yaohua LI Zhenzhen PAN Guangxi University of Chinese Medicine Nanning 530200 China Undergraduates from College of Pharmacy Guangxi University of Chinese Medicine Nanning 530200 China

[Objectives]To study the volatile components and antibacterial effects of 11 kinds of aurantii fructus immaturus processed products.[Methods]11 kinds of aurantii fructus immaturus processed products were obtained according to the traditional processing method,the volatile oil was extracted by steam distillation,and the composition of volatile oil in the 11 kinds of processed products was analyzed by gas chromatography-mass spectrometry(GC-MS).the relative percentage content of each component in these 11 kinds of processed products was determined using the peak area *** drug sensitivity activity of the volatile oil of these 11 kinds of processed products was tested using the K-B paper diffusion method and the minimum inhibition volume fraction of volatile oil of these 11 kinds of processed products was tested using the microdilution method.[Results]The highest yield of volatile oil of 11 kinds of these processed products was baking(5.193%),and the lowest was stir-bake to scorch(1.998%).A total of 36 chemical components were identified from the volatile oils of these 11 kinds of processed *** components with the most volatile oil were stir-bake to scorch(24 kinds),and the components with the least volatile oil were the method of processing with rice-washed water(15 kinds).They contain 8 kinds of common chemical components,such as limonene,linalool,myrcene,α-*** highest content of limonene came from processing with honey(60.93%),the lowest came from processing with rice-washed water(55.25%);the highest content of linalool came from processing with rice-washed water(7.139%),the lowest came from processing with honey(5.436%);the highest content of myrcene came from processing with honey(1.899%),the lowest came from stir-bake to scorch(1.632%);the highest content ofα-pinene came from raw aurantii fructus immaturus(2.355%),and the lowest came from stir-bake to scorch(1.618%).The volatile oil of these 11 kinds of aurantii fructus immaturus proc

关键词： aurantii fructus immaturus Processed products Volatile oil Gas chromatography-mass spectrometry(GC-MS) Antibacterial activity

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Two new phenolic glycosides isolated from the fruits of Citrus aurantium

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Chinese Journal of Natural Medicines 2017年第1期15卷 41-44页

作者： ZHANG Xiao-Li XU Wen-Feng CHEN Gang WANG Hai-Feng PEI Yue-Hu School of Traditional Chinese Materia Medica Shenyang Pharmaceutical University Shenyang 110016 China Key Laboratory of Structure-Based Drug Design and Discovery (Shenyang Pharmaceutical University) Ministry of EducationShenyang 110016 China Department of Pharmacy Beijing Hospital Beijing 100730 China

The present study was designed to investigate the chemical constituents of the fruit of Citrus aurantium L.. The compounds were isolated and purified by various chromatographic techniques, and their structures were elucidated on the basis of physicochemical properties and spectral data. Two new phenolic glycosides(compounds 1 and 2) were obtained and identified as 1-O-3, 5-dihydroxyphenyl-(6-O-4-hydroxybenzoyl)-β-D-glucopyranoside(1) and 1-O-3, 5-dihydroxyphenyl-(6-O-3-methoxy-4-hydroxy benzoyl)-β-D-glucopyranoside(2), respectively.

关键词： Phenolic glycoside Citrus aurantium L. aurantii fructus immaturus Phloroglucinol

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