The Extraction Analysis And Biological Activity Research Of Volatile Oil From Curcuma Phaeocaulis

For effective utilization of essential oil from Curcuma phaeocaulis resources, development of natural food preservative, the result provides foundation for the quality assessment of C. phaeocaulis. In this study, C. phaeocaulis as raw material, we used gas chromatography mass spectrometry technology (GC-MS) analysis of the chemical constituents of the essential oil of C. phaeocaulis which extracted by steam distillation. Study on antioxidant activity and antimicrobial mechanism of C. phaeocaulis essential oil in vitro, and determination of their minimal inhibitory concentration. The results showed as below:(1) Essential oil was extracted by steam distillation from dry leaves, fresh leaves, dry rhizomes and fresh rhizomes from C. phaeocaulis, and the oil yields reached 0.54%, 0.78%,2.83% and 3.34%. The components of essential oils were determined with GC-MS,31 components were detected from dry leaves,36 components were detected from fresh leaves,37 components were detected from dry rhizomes,31 components were detected from fresh leaves. The main components of the dry leaves and fresh leaves are basically the same, and were curdione, curcumol, furanodiene, beta-Elemene and alpha-Pinene. The main components of the dry rhizomes and fresh rhizomes are basically the same, and were curcumenol, alpha-zingiberene, curzerene and curzerenone. By comparison the content and components of essential oil of fresh leaves, fresh rhizomes, dry leaves and fresh rhizomes from C. phaeocaulis, fresh leaves and dry leaves essential oil showed better quality than dry rhizomes and dry rhizomes.(2) The antioxidant activities of essential oil of fresh leaves, dry leaves, fresh rhizomes and dry rhizomes from C. phaeocaulis were evaluated based on DPPH radical scavenging activity, ABTS radical scavenging activity, reducing capacity, antilipid peroxidation, hydroxyl radical and superoxide anion scavenging activities. The results show that the fresh, dry material at different positions of the C. phaeocaulis essential oil in range of 0.2-0.8 mg/mL concentration had good antioxidant activity.(3) The fresh, dry material at different positions of the C. phaeocaulis essential oil showed against four bacterium Staphylococcus aureus, Bacillus cereus, Salmonella and Escherichia coli in vitro. The minimum inhibitory concentration between 0-0.2 mg/mL (the fresh rhizomes of C. phaeocaulis of Bacillus cereus the minimum inhibitory concentration between 0.8-0.9 mg/mL). It showed that well antibacterial activity of the fresh, dry material at different positions of the C. phaeocaulis essential oil. The fresh, dry material at different positions of the C. phaeocaulis essential oil could obviously inhibit strains colony growth and the disruption of membrane integrity, meanwhile, with the increasing of concentration of C. phaeocaulis essential oil, the more significant of the inhibition effect.