期刊
FOOD CHEMISTRY
卷 100, 期 4, 页码 1312-1315出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.12.011
关键词
Chaenomeles speciosa; essential oil; GC-MS; antimicrobial activity
The chemical composition of essential oil obtained by hydrodistillation from the dried fruits of Chaenomeles speciosa was analyzed by GC-MS. Forty compounds, constituting about 85.13% of the total oil, were identified. The main constituents were beta-caryophyllene (12.52%), alpha-terpineol (5.41%), terpinen-4-ol (4.56%) and 1,8-cineole (4.31%). The antimicrobial activity of the oil was evaluated against 10 microorganisms using disc diffusion and broth microdilution methods. The essential oil was found to show a broad spectrum of antimicrobial activity against all the tested bacterial strains. The essential oil had more sensitivity to gram-positive than gram-negative bacteria. (c) 2005 Elsevier Ltd. All rights reserved.
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