Chemical Composition and Antibacterial Activity of Essential Oil from the Basil Cultivated in Heilongjiang

摘要：

The essential oil was obtained from the white Basil (Ocimum basilicum L.) grown in Heilongjiang by hydrodistillation in a clevenger apparatus with 0.28％ yield. Then the chemical composition of the essential oil was analyzed by GCMS. A total of 25 constituents were detected, 24 compounds representing for 98.99％ were identified, of which the most abundant compound was P-linaloo (64.421％). The antibacterial activities of oil were tested against 3 different general of bacteria and were compared with that of the Penicillin sodium, using the filter paper disc agar diffusion method. The result showed that the oil has powerful inhibitory effects against Staphylicoccus albus, followed by Bacillus subtilis, Escherichia coli.

作者: Lu Zhan-guo Wang Lin Li Wei

作者单位: School of food Engineering, Harbin University of Commerce, Harbin 150076, China

会议类型: 国际会议

会议名称: 2011 International Conference on Environmental Biotechnology and Materials Engineering(2011年环境生物技术与材料工程国际会议)

会议地点: 哈尔滨

会议语种:英文

页码: 915-919

在线出版日期: 2011-03-26（万方平台首次上网日期，不代表论文的发表时间）