مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی خاصیت ضد باکتری و مقایسه ترکیبات شیمیایی روغن اسانسی بدست آمده از اندام هوایی گیاه درمنه خزری توسط چندین روش استخراج

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه شیمی ، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
2 گروه شیمی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
3 گروه شیمی، واحد ساوه، دانشگاه آزاد اسلامی، ساوه، ایران
10.48311/fsct.2026.83986.0
چکیده
استفاده بیش از حد از آنتی‌بیوتیک‌ها اغلب منجر به افزایش مقاومت باکتری‌ها به این داروها شده است و مصرف بی‌رویه آنتی‌بیوتیک‌ها معمولاً با عوارض جانبی در بدن انسان همراه است. در این مطالعه، ریز استخراج فاز جامد از فضای فوقانی  (HS-SPME)  و ریزاستخراج فاز جامد کوپل شده با میکروویو (MW–SPME) با روش متداول تقطیر با آب  (HD) برای استخراج ترکیبات فرار از اندام هوایی گیاه درمنه خزری مقایسه شد. اثرات ضد باکتری نیز با تعیین حداقل غلظت بازدارندگی (MIC) اسانس به روش رقیق‌سازی در محیط آگار مورد بررسی قرار گرفت. در روش بهبود یافته فضای فوقانی ، توان تابش میکروویو، زمان تابش ونوع پوشش فیبر مورد مطالعه قرار گرفت. شرایط بهینه آزمایش شامل فیبرپلی دی متیل سیلوکسان/ دی متیل بنزن ، توان تابش  400 وات و زمان تابش 5 دقیقه بدست آمد. در تمامی روش‌ها،  آلفا-پینن، 1,8-سینئول، آرتیمیزیا کتون و کامفور به عنوان اجزای اصلی ترکیبات فرار گیاه شناسایی شدند. اثرات ضد باکتری  اسانس نیز بررسی شد وحداقل غلظت بازدارندگی برای اشریشیاکلی و باسیلوس سوبتیلیس به ترتیب 0.50 و 0.25 میلی‌گرم بر میلی‌لیتر تعیین شد. نتایج این پژوهش نشان داد که که استخراج ترکیبات فرار از گیاه درمنه خزری به روش ریز استخراج فاز جامد کوپل شده با میکروویو از نظر صرفه‌جویی در انرژی، زمان استخراج، مقدارگیاه، ترکیبات اکسیژن‌دار و کیفیت محصول، بهتراز روشهای دیگر است.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Antibacterial activity and comparison of chemical composition of Essential oil from aerial part of Artemisia annua L. by several extraction methods

نویسندگان English

Ameneh Porgham Daryasari 1
Mojtaba Soleimani 2
Azam Ghorbani 3
1 Department of Chemistry, La.C., Islamic Azad University, Lahijan, Iran
2 Department of Chemistry, La.C., Islamic Azad University, Lahijan, Iran
3 Department of Chemistry, Sav.C., Islamic Azad University, Saveh, Iran
چکیده English

The excessive use of antibiotics has often led to the increasing resistance of bacteria to these drugs, and the indiscriminate consumption of antibiotics is often associated with side effects in the human body. In this study, headspace solid phase microextraction (HS-SPME) and Microwave-assisted solid-phase microextraction (MW–SPME) have been compared with the conventional method of hydrodistillation (HD) for the extraction of volatile compound from aerial part of Artemisia annua L.The antibacterial avtivity was performed by minimum inhibitory concentration (MIC) determination of essential oils with agar dilution method. In order to improved headspace method, microwave powers; irradiation times and SPME fibers coating were studied. The optimal experiment parameters obtained were: PDMS/DVB SPME ï‌ber, a microwave power of 400 W and an irradiation time of 5 min. In all methods, α–pinene, 1,8-cineol, artemisia ketone, and camphor were identified as major constituents of this plant. Antibacterial activity of essential oil was tested and minimum inhibitory concentration (MIC) on the Escherichia coli and Bacillus subtilis were determined 0.50, 0.25 mg/ml respectively. The results of this study showed that extraction of volatile compounds from A. annua L. with MW–SPME was better in terms of energy saving, extraction time, plant material, oxygenated fractions and product quality.

کلیدواژه‌ها English

Solid phase microextraction
Artemisia annua L
Hydrodistillation
Antibacterial effect
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