Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 193 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024904

Composition analysis of volatile oil from Notopterygium incisum, its antioxidant and bacteriostatic activities

  • WANG Xiaoyun ,
  • TUO Congcong ,
  • HUANG Zhiyun ,
  • DING Xu ,
  • ZHOU Tao ,
  • SHI Jinhan ,
  • YU Shuliang ,
  • HUO Guiguo ,
  • ZHANG Ji
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  • 1(College of Life Science, Northwest Normal University, Lanzhou 730070, China)
    2(Bioactive Products Engineering and Distinctive Plants Technology Research Center for Gansu, Lanzhou 730070, China)
    3(Institute of New Rural Development, Northwest Normal University, Lanzhou 730070, China)

Received date: 2020-06-30

  Revised date: 2020-09-27

  Online published: 2021-03-31

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Abstract

The chemical constituents of the volatile oil obtained from fresh Notopterygium incisum and the infrared map of the volatile oil were studied, and the antioxidant and antibacterial activities were investigated. The volatile oil was extracted via water vapor. A total of 91 chemical constituents of volatile oil were identified by GC-MS which were D-limonene (18.83%), γ-terpinene (13.91%), apiol (13.16%) and carotol (7.69%), etc. Infrared spectroscopy was used to identify a total of 34 characteristic absorption peaks, indicating the presence of different types of enols, aldehyde esters and ketones. The bacteriostasis experiments showed that the volatile oil showed inhibitory effect on Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus, and the inhibitory effect on P.aeruginosa was the best with the MIC value 2.5 μL /mL. The antioxidant experiments showed that the volatile oil had significant activity on scavenging of DPPH and OH radicals, and the IC50 were 15.27 mg/mL and 4.07 mg/mL, respectively.

Key words： Notopterygium incisum; infrared spectrum; volatile oil; bacteriostasis; antioxidant

Cite this article

WANG Xiaoyun , TUO Congcong , HUANG Zhiyun , DING Xu , ZHOU Tao , SHI Jinhan , YU Shuliang , HUO Guiguo , ZHANG Ji . Composition analysis of volatile oil from Notopterygium incisum, its antioxidant and bacteriostatic activities[J]. Food and Fermentation Industries, 2021 , 47(5) : 193 -200 . DOI: 10.13995/j.cnki.11-1802/ts.024904

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