油樟油及其主要成分的抗氧化与抑菌活性对比研究OA

The comparative study was conducted to evaluate the antioxidant and antibacterial activities of Camphor essential oil and its main components:1,8-cineole,α-terpineol,β-phellandrene,and sabinene.The results showed significant differences in the antioxidant and antibacterial activities between camphor essential oil and its four main components.When the mass concentration was 10 g/L,the 1,1-diphenyl-2-picrylhydrazyl radical(DPPH·)scavenging rates of sabinene,camphor essential oil,α-terpinol,1,8-cineole and β-phellandrene were 17.59%,14.40%,8.71%,8.05%,and 2.05%,respectively.In addition,their 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)radical(·ABTS+)scavenging rates were 12.12%,10.34%,6.78%,6.02%,and 2.07%,respectively.The inhibition zone diameter of α-terpinol against Escherichia coli,Salmonella and Staphylococcus aureus was 15.8,17.5,and 27.8 mm,respectively.The antimicrobial diameter of 1,8-cineole and camphor oil against the three tested bacteria was between 7 and 9 mm,and β-phellandrene showed no inhibitory effect(no detectable zone of inhibition).The minimum inhibitory mass concentration(MIC)and minimum bactericidal mass concentration(MBC)values ofα-terpineol against E.coli and Salmonella were both determined to be 1.25 g/L.In contrast,the MIC and MBC values for S.aureus were found to be 0.156 g/L and 1.25 g/L,respectively.For 1,8-cineole,the MIC values against E.coli and Salmonella were both established at 2.5 g/L,while the corresponding MBC values were recorded as 5.0 g/L for both bacterial species.α-Terpineol and 1,8-cineole demonstrated significantly stronger antibacterial and bactericidal activity compared to camphor essential oil,while sabinene and β-phellandrene showed negligible antimicrobial activity.