Abstract
Gas chromatography-mass spectrometry (GC-MS) was used to determine the chemical composition of Ravansaravolatile oil. The in vitro bacteriostasis experiment was carried out by the paper diffusion method and the microdilution broth method. And its inhibitory effect on pancreatic lipase and α-glucosidase activity was determined. The results characterized 17 chemical components, accounting for 98.5% of the total volatile oils. The main components were 1,8-cineole (30.89%), camphor (21.67%), (-)-allo-aromadendrene (12.38%), p-cymene (10.14%), β-pinene (6.01%). The minimum inhibitory concentrationrange of volatile oils for 18 tested bacteria was 1.25~40.00 mg/mL. At the concentration of 100 mg/mL, the inhibition rates of pancreatic lipase and α-glucosidase activity were 84.50% and 93.67%, respectively and the half-inhibitory concentration (IC50) was 37.20 mg/mL and 6.81 mg/mL. Experiments showed that the main chemical components of Ravansaravolatile oil were terpenes, alcohols, aromatic hydrocarbons, etc., which had a significant inhibitory effect on Gram-positive bacteria, Gram-negative bacteria and fungi, and had a slightly poorer inhibitory effect on pancreatic lipase activity, but a trong inhibitory activity on α-glucosidase.
Publication Date
1-28-2021
First Page
34
Last Page
39
DOI
10.13652/j.issn.1003-5788.2021.01.004
Recommended Citation
Jia-nan, LI; Xiao-hua, CHEN; Hao, HAO; Xiang, LIU; Xiao-ying, ZHANG; and Chen, CHEN
(2021)
"Chemical composition, bacteriostasis and enzyme inhibition of Cinnamomumcamphora ct. cineole volatile oil,"
Food and Machinery: Vol. 37:
Iss.
1, Article 4.
DOI: 10.13652/j.issn.1003-5788.2021.01.004
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/4
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