- 學位論文
九層塔( Ocimum basilicum L. )揮發性成分及抑菌性之探討
Analysis of Volatile Components of Basil ( Ocimum basilicum L. )and Its Antimicrobial Activity
摘要
本研究主要針對綠莖九層塔(Ocimum basilicum L.)、紅莖九層塔(Ocimum basilicum L.)兩種樣品之揮發性抗菌活性成分加以探討。試驗中利用水蒸氣蒸餾法萃取其揮發性成分，並以GC和GC/MS分離及鑑定，再進行抑菌活性分析。 結果顯示，可由綠莖九層塔、紅莖九層塔兩種羅勒之全株、花及葉子三個部位，共鑑定出五十三種化學成分。主要揮發性成分為香艾菊腦(estragole)、沈香醇(linalool)、1,8-桉油酚(1,8-cineole)及甲基丁香酚(methyl eugenol)等。 進一步擇取綠莖、紅莖九層塔精油及其中主要成份香艾菊腦(estragole)進行抗菌活性探討。將三中樣本以濾紙擴散法(Paper Disk Diffusion Technique) 分別就六株細菌進行測試。結果顯示，香艾菊腦對六種菌株均有顯著的抑制效果。而兩種羅勒精油對上皮葡萄球菌（Staphylococcus epidermidis）、金黃色葡萄球菌（Staphylococcus aureus）、沙門氏桿菌（Salmonella typhimurium）及大腸桿菌（Escherichia coli）四株也具有抑制效果。並且發現香艾菊腦及羅勒精油在低於10 ％濃度時對實驗菌株即有抑制效果。
並列摘要
The aim of this study is to identify the volatiles and their antimicrobial activites of Green stem basil (Ocimum basilicum L.), and Red stem basil (Ocimum basilicum L.). Volatiles were extracted through steam distillation, and then characterized by gas chromatography equipped with mass detector before antimicrobial analysis. Results showed that, more than fifty-three volatiles were identified from overall, fowers, and leaves of two varieties in basil. Mainly estragole, linalool, 1,8-cineole, and methyl eugenol were identified from basil. The analysis further showed that estragole, linalool, 1,8-cineole, and methyl eugenol were the main volatile chemical components. Green stem basil essential oil, red stem basil essential oil, and the main element ‘estragole’ were then extracted and analyzed for its antimicrobial activities. Paper Disk Diffusion Technique was used to test six species of bacteria separately. The results showed that estragole was able to inhibit all the six species of bacteria.The two essential oils of basils were able to inhibit Staphylococcus epidermidis, Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. The findings showed that estragole and essential oils at less 10% concentration were inhibitory effects on bacteria.