Nghiên cứu sơ bộ thành phần, đặc tính hóa lí và sinh học của tinh dầu chiết xuất từ Gừng gió mọc tại Lai Châu, Việt Nam=Primary study on the components and physico chemical as well as biological properties of the essential oil from zingiber montanum growing in Lai Chau, Vietnam

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Tác giả: Lợi Nguyễn Văn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2019

Mô tả vật lý: tr.48

Bộ sưu tập: Metadata

ID: 487305

Thêm vào giỏ

Gừng gió (Zingiber montanum (J.Koenig) Link ex A.Dietr) mọc tự nhiên tại tỉnh Lai Châu, Việt Nam, được chưng cất và làm khô bằng Na2SO4 để thu tinh dầu. Sau khi phân tích bằng phương pháp GC-MS, 31 thành phần trong tinh dầu được xác định bằng cách so sánh thời gian lưu và phổ khối lượng với các chất chuẩn. Đặc biệt, kết quả nghiên cứu cho thấy sự có mặt của 15 hydrocacbon (37,76% monoterpen và 11,63% sesquiterpen) và 16 hợp chất oxy hóa (16,11% aldehyd, 19,99% alcol và 13,27% este). Tỉ trọng (ở 20OC), chỉ số axit và chỉ số este của tinh dầu lần lượt là 0,814g/ml
0,651mg KOH/g và 0,736mg KOH/g. Hoạt tính chống oxy hóa được xác định thông qua phản ứng bao vây gốc tự do sử dụng 1,1-diphenyl-2-picrylhydrazyl (DPPH) và phần trăm kháng gốc tự do thu được là 48,07 ± 0,32%. Hoạt tính kháng khuẩn chống lại Salmonella typhi, Bacillus cereus, Staphylococcus aureus và Escherichia coli của tinh dầu được xác định bằng phương pháp khuếch tán trên thạch.The essential oil of Zingiber montanum (J.Koenig) Link ex A.Dietr. growing wild in the province Lai Chau of Vietnam was obtained by steam distillation and dried with Na2SO4. By GC-MS, 31 components in the essential oil were predicted by comparing their retention times and molecular weights mass spectra with those of the standards. In particular, there were 15 hydrocarbons (37.76% monoterpenes and 11.63% sesquiterpenes) and 16 oxygenated components (16.11% aldehydes, 19.99% alcohols, and 13.27% esters). The density (at 20oC), acid index, and ester index of the essential oil were 0.814 g/ml
0.651 mgKOH/g, and 0.736 mgKOH/g, respectively. The antioxidant activity was determined by using 1,1-diphenyl-2-picrylhydrazol (DPPH) radical percentage inhibition and it was 48.07± 0.32%. Antimicrobial activity against Salmonella typhi, Bacillus cereus, Staphylococcus aureus and Escherichia coli of the essential oil was identified by agar diffusion method.

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