肉桂和同源根皮不同极性部位的成分分析及其抑菌效果

doi:10.3969/j.issn.0253-2417.2019.03.016

Abstract

Abstract:

The petroleum ether part, ethyl acetate part, n-butanol part and water part of cinnamon and root bark were obtained by reflux extraction with 80% ethanol and systematic solvent method, using cinnamon and its homologous root bark as raw materials. Their antibacterial activities against three common pathogens(Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa) were evaluated by the filter paper method. The results indicated that the qualities, the types and contents of components of each polar parts extracted from cinnamon and root bark of the same quality were different. The contents of the main components of the two petroleum ether parts were similar, but the contents of trans-cinnamaldehyde and o-methoxycinnamaldehyde, were quite different. Flavonoids, saponins and polysaccharide were found respectively in the two ethyl acetate parts, n-butanol parts and water parts. Moreover, o-methoxy cinnamaldehyde and cinnamyl acetate were found in ethyl acetate part, D-galactose was found in water part of root bark. The petroleum ether part of cinnamon, petroleum ether part and ethyl acetate part of root bark had a certain degree of antibacterial activity against E. coli, S. aureus and P. aeruginosa. When the mass concentrations of these three parts were 500 g/L, the diameters of bacteriostasis circles for S. aureus, E. coli and P. aeruginosa were larger than(17.62±0.22), (25.21±2.09) and(12.82±0.30) mm, respectively. Ethyl acetate part of cinnamon had weaker antibacterial activity, n-butanol part and water part of both cinnamon and root bark had no antibacterial activity.

Key words: cinnamon, root bark, flavonoids, polysaccharide, antibacterial activity

CLC Number:

TQ35
R284

Zuohui ZHANG,Xinyi QIAN,Guangzhi HUANG,Liangwu BI. Component and Antibacterial Activity of Different Polar Parts of Cinnamon and Homologous Root Bark[J]. Chemistry and Industry of Forest Products, 2019, 39(3): 115-122.

Figures/Tables 7

Table 1

Fig.1

Table 2

Fig.2

Fig.3

Fig.4

Table 3

References 30

1	赵秀玲. 肉桂生理活性成分的研究进展[J]. 中国调味品, 2013, 38 (3): 5- 13. doi: 10.3969/j.issn.1000-9973.2013.03.002
	ZHAO X L . Research progress on physiologically active components in Cinnamomum cassia Presl[J]. China Condiment, 2013, 38 (3): 5- 13. doi: 10.3969/j.issn.1000-9973.2013.03.002
2	国家药典委员会. 中华人民共和国药典[M]. 北京: 中国医药科技出版社, 2015: 36- 137.
	Chinese Pharmacopoeia Commission . Pharmacopoeia of the People's Republic of China[M]. Beijing: China Medical Science Press, 2015: 36- 137.
3	赵美林, 黄萍, 杨霞, 等. 中药桂皮醛体外抑菌和抗炎活性的研究[J]. 口腔疾病防治, 2008, 16 (10): 441- 443. doi: 10.3969/j.issn.1006-5245.2008.10.003
	ZHAO M L , HUANG P , YANG X , et al. Antibacterial activities against oral pathogen standard strains and anti-inflammation of Chinese medicine cinnamicaldehyde in vitro[J]. Journal of Dental Prevention and Treatment, 2008, 16 (10): 441- 443. doi: 10.3969/j.issn.1006-5245.2008.10.003
4	周蕾.肉桂叶化学成分及免疫调节活性研究[D].武汉:华中科技大学, 2016.
	ZHOU L. Studies on the chemical constituents and immunomodulatory activities of the leaves of Cinnamomum cassia[D]. Wuhan: Huazhong University of Science and Technology, 2016.
5	侯小涛, 郝二伟, 秦健峰, 等. 肉桂的化学成分、药理作用及质量标志物(Q-marker)的预测分析[J]. 中草药, 2018, 49 (1): 20- 34.
	HOU X T , HAO E W , QIN J F , et al. Chemical components and pharmacological action for Cinnamomum cassia and predictive analysis on Q-marker[J]. Chinese Traditional and Herbal Drugs, 2018, 49 (1): 20- 34.
6	赵月.肉桂黄酮类抗氧化活性成分的HPLC法识别及其成分分析[D].天津:天津商业大学, 2017.
	ZHAO Y. Recognition of antioxidant components of Cinnamomum cassia Presl flavonoids by high performance liquid chromatography(HPLC) method and analysis of the chemical compositions[D]. Tianjin: Tianjin University of Commerce, 2017.
7	余拓,王娟.肉桂精油的萃取技术与产品研发现状[C]//中国食品科学技术学会第十三届年会论文摘要集.北京:中国食品科学技术学会, 2016: 2.
	YU T, WANG J. The extraction technologies cinnamon essential oil and research status of the product[C]//Abstracts of the 13^th Annual Meeting of CIFST. Beijing: Chinese Institute of Food Science and Technology, 2016: 2.
8	KANG B H , RACICOT K , PILKENTON S J , et al. Evaluation of the in vitro anti-hyperglycemic effect of Cinnamomum cassia derived phenolic phytochemicals, via carbohydrate hydrolyzing enzyme inhibition[J]. Plant Foods for Human Nutrition, 2014, 69 (2): 155- 160. doi: 10.1007/s11130-014-0415-z
9	卢春连, 陆志科. 肉桂降糖活性成分提取方法的研究[J]. 应用化工, 2014, 43 (9): 1608- 1610.
	LU C L , LU Z K . Study on cinnamon hypoglycemic active ingredient extraction method[J]. Applied Chemical Industry, 2014, 43 (9): 1608- 1610.
10	OHDE C , LIMBERG C . From surface-inspired oxovanadium silsesquioxane models to active catalysts for the oxidation of alcohols with O₂:The cinnamic acid/metavanadate system[J]. Chemistry, 2010, 16 (23): 6892- 6899. doi: 10.1002/chem.201000171
11	OUSSALAH M , CAILLET S , SAUCIER L , et al. Inhibitory effects of seleted plant essential oils on the growth of four pathogenic bacteria:E.coli O157:H7, Salmonella tyhimurium, Staphylococcus aureus and Listeria monocytogenes[J]. Food Control, 2007, 18 (5): 414- 420. doi: 10.1016/j.foodcont.2005.11.009
12	赵丹, 孙旸, 陈光. 肉桂精油的抑菌作用[J]. 吉林农业大学学报, 2013, 35 (4): 402- 405.
	ZHAO D , SUN Y , CHEN G . Inhibition activity of cinnamon oil[J]. Journal of Jilin Agricultural University, 2013, 35 (4): 402- 405.
13	赵文红, 钱敏, 刘晓艳, 等. 肉桂油抑菌效果研究[J]. 食品工业科技, 2009, 30 (7): 103- 104, 108.
	ZHAO W H , QIAN M , LIU X Y , et al. Research on bacteriostasis effect of oil of cinnamon[J]. Science and Technology of Food Industry, 2009, 30 (7): 103- 104, 108.
14	邱春强, 祝恒前, 符绍辉. 肉桂精油的提取及其抑菌性的研究[J]. 中国调味品, 2014, 39 (11): 27- 31. doi: 10.3969/j.issn.1000-9973.2014.11.007
	QIU C Q , ZHU H Q , FU S H . Study on extraction and antibacterial activity of cinnamon essential oil[J]. China Condiment, 2014, 39 (11): 27- 31. doi: 10.3969/j.issn.1000-9973.2014.11.007
15	ZHANG Y B , LIU X Y , WANG Y F , et al. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli, and Staphylococcus aureus[J]. Food Control, 2016, 59, 282- 289. doi: 10.1016/j.foodcont.2015.05.032
16	南洋, 徐鹏, 高宁, 等. 肉桂的化学成分及抑菌作用探索[J]. 中国调味品, 2016, 41 (3): 158- 160. doi: 10.3969/j.issn.1000-9973.2016.03.038
	NAN Y , XU P , GAO N , et al. Research on chemical composition and bacteriostatic action of cinnamon[J]. China Condiment, 2016, 41 (3): 158- 160. doi: 10.3969/j.issn.1000-9973.2016.03.038
17	REN S C, LI C C, QIAO Q Q. Antimicrobial and antioxidative activities of different extracts from Coptis chinensis Franch. and Cinnamomum cassia Presl[C]//Intelligent Information Technology Application Association.Agricultural and Natural Resources Engineering(ANRE 2011 ABE V3). Intelligent Information Technology Application Association: Intelligent Information Technology Applied Society, 2011: 5.
18	付思红, 彭潇, 蒋礼, 等. 苗药芭蕉根化学成分研究[J]. 中药材, 2018, 41 (3): 595- 599.
	FU S H , PENG X , JIANG L , et al. Chemical constituents from rhizomes of Musa basjoo[J]. Journal of Chinese Medicinal Materials, 2018, 41 (3): 595- 599.
19	蔡依, 郭百臻, 徐津林, 等. 阳荷不同极性部位体外抑菌活性研究[J]. 食品研究与开发, 2018, 39 (19): 36- 39, 103. doi: 10.3969/j.issn.1005-6521.2018.19.007
	CAI Y , GUO B Z , XU J L , et al. Study on antibacterial activity of different polar extracts from Zingiber striolatum diels in vitro[J]. Food Research and Development, 2018, 39 (19): 36- 39, 103. doi: 10.3969/j.issn.1005-6521.2018.19.007
20	何姣, 张亚惠, 孙文基. 肉桂、桂枝薄层鉴别方法之改进初探[J]. 中国药品标准, 2008, 9 (1): 34- 35. doi: 10.3969/j.issn.1009-3656.2008.01.013
	HE J , ZHANG Y H , SUN W J . Improvement of TLC identification for ramulus cinnamomi and cortex cinnamomi[J]. Drug Standards of China, 2008, 9 (1): 34- 35. doi: 10.3969/j.issn.1009-3656.2008.01.013
21	钟益宁, 吴诗云, 张炎, 等. 肉桂非挥发部分总黄酮含量测定的研究[J]. 时珍国医国药, 2016, 27 (3): 604- 607.
	ZHONG Y N , WU S H , ZHANG Y , et al. Determination method researchof total flavonoids in nonvolatile part of Cinnamomum cassia Presl[J]. Lishizhen Medicine and Materia Medica Research, 2016, 27 (3): 604- 607.
22	王佳佳, 苏佳乐, 罗彭, 等. 壮瑶药剑叶耳草的化学成分预实验[J]. 大众科技, 2017, (2): 67- 68. doi: 10.3969/j.issn.1008-1151.2017.02.024
	WANG J J , SU J L , LUO P , et al. Preliminary test for chemical components of Hedyotis caudatifolia Merr.et metcalf[J]. Popular Science & Technology, 2017, (2): 67- 68. doi: 10.3969/j.issn.1008-1151.2017.02.024
23	王赵, 赵剑锋, 王莹, 等. 注射用黄芪多糖单糖鉴别及游离单糖检查方法研究[J]. 中国药业, 2018, 27 (11): 21- 24. doi: 10.3969/j.issn.1006-4931.2018.11.007
	WANG Z , ZHAO J F , WANG Y , et al. Study on method of identification of monosaccharide and inspection of free monosaccharide of astragalus polysaccharide for injection[J]. China Pharmaceuticals, 2018, 27 (11): 21- 24. doi: 10.3969/j.issn.1006-4931.2018.11.007
24	刘志雄, 刘祝祥, 田启建. 七叶一枝花挥发油成分及其抑菌活性分析[J]. 中药材, 2014, 37 (4): 612- 616.
	LIU Z X , LIU Z X , TIAN Q J . Analysis of chemical components of volatile oil from paris polyphylla and their antibacterial activities[J]. Journal of Chinese Medicinal Materials, 2014, 37 (4): 612- 616.
25	钟瑞敏, 张振明, 王羽梅, 等. 杨梅树叶、皮、根部精油成分及其抗氧化活性物质[J]. 林产化学与工业, 2006, 26 (1): 1- 5. doi: 10.3321/j.issn:0253-2417.2006.01.001
	ZHONG R M , ZHANG Z M , WANG Y M , et al. Chemical composition and antioxidant components of essential oils from leaves, bark and root of Myrica rubra[J]. Chemistry and Industry of Forest Products, 2006, 26 (1): 1- 5. doi: 10.3321/j.issn:0253-2417.2006.01.001
26	董岩, 魏兴国, 刘明成. 肉桂挥发油化学成分的GC/MS分析[J]. 齐鲁药事, 2004, 23 (3): 34- 35.
	DONG Y , WEI X G , LIU M C . Determination of chemical constituents of the essential oil from Cinnamon by GC/MS[J]. Qilu Pharmaceutical Affairs, 2004, 23 (3): 34- 35.
27	梁忠云, 刘虹, 文彩琳, 等. 肉桂皮挥发油的化学成分研究[J]. 香料香精化妆品, 2008, (1): 7- 11. doi: 10.3969/j.issn.1000-4475.2008.01.003
	LIANG Z Y , LIU H , WEN C L , et al. Study on the chemical constituents of volatile olfromi cassia bark[J]. Flavour Fragrance Cosmetics, 2008, (1): 7- 11. doi: 10.3969/j.issn.1000-4475.2008.01.003
28	龚正, 龚亮, 胡丽玲, 等. 桂枝和肉桂挥发油成分比较研究[J]. 辽宁中医杂志, 2014, 41 (10): 2199- 2201.
	GONG Z , GONG L , HU L L , et al. Comparative study on volatile oil components of rimulus cinnamon and Cinnamon[J]. Liaoning Journal of Traditional Chinese Medicine, 2014, 41 (10): 2199- 2201.
29	王波, 龚伟, 陈国宝, 等. 肉桂挥发性成分的气相色谱/质谱分析[J]. 世界中西医结合杂志, 2014, 9 (9): 941- 943.
	WANG B , GONG W , CHEN G B , et al. Gas chromatography/mass spectrometry on volatile components of cinnamon[J]. World Journal of Integrated Traditional and Western Medicine, 2014, 9 (9): 941- 943.
30	李莉, 石俊英. 气相色谱-质谱联用分析肉桂多糖及脂类成分[J]. 中药材, 2013, 36 (4): 578- 580.
	LI L , HI J Y . Analysis of polysaccharide and lipid components of cinnamomi cortex by GC-MS[J]. Journal of Chinese Medicinal Materials, 2013, 36 (4): 578- 580.

g
样品 samples	石油醚部位 petroleum ether part	乙酸乙酯部位 ethyl acetate part	正丁醇部位 n-butanol part	水部位 water part
肉桂cinnamon	11.42	9.32	5.70	35.66
根皮root bark	7.12	26.83	8.42	30.00

序号 No.	t_R/min	化合物 compound	M_r	分子式 fomula	GC含量GC contents/%
序号 No.	t_R/min	化合物 compound	M_r	分子式 fomula	肉桂cinnamon	根皮root bark
1	4.093	苯甲醛benzaldehyde	106	C₇H₆O	—	0.01
2	7.567	苯丙醛benzenepropanal	134	C₉H₁₀O	0.05	0.09
3	8.308	1-氯-2-甲基-2-丙醇1-chloro-2-methyl-2-propanol	108	C₄H₉ClO	—	0.02
4	8.814	顺式肉桂醛cis-cinnamaldehyde	132	C₉H₈O	0.11	0.14
5	10.140	反式肉桂醛trans-cinnamaldehyde	132	C₉H₈O	80.40	46.43
6	10.901	肉桂醇cinnamyl alcohol	134	C₉H₁₀O	—	0.37
7	12.265	古巴烯copaene	204	C₁₅H₂₄	1.55	0.24
8	13.783	香豆素coumarin	146	C₉H₆O₂	1.04	5.89
9	14.015	6-戊基-2H-吡喃-2-酮6-amyl-alpha-pyrone	166	C₁₀H₁₄O₂	0.19	—
10	14.932	α-依兰油烯α-muurolene	204	C₁₅H₂₄	0.73	0.28
11	15.342	δ-杜松烯δ-cadinene	204	C₁₅H₂₄	1.10	0.36
12	15.449	去氢白菖烯calamenene	202	C₁₅H₂₂	0.47	0.09
13	15.636	邻甲氧基肉桂醛o-methoxy cinnamaldehyde	162	C₁₀H₁₀O₂	7.69	40.74
14	17.184	肉豆蔻醛tetradecanal	212	C₁₄H₂₈O	0.21	—
15	20.766	顺式-3-丙酮酸叶醇酯cis-3-hexenylpyruvate	170	C₉H₁₄O₃	0.08	—

样品 samples	部位 different part	质量浓度/(g·L^-1) mass concentration	抑菌圈直径antibacterial cirle diameter /mm
样品 samples	部位 different part	质量浓度/(g·L^-1) mass concentration	金黄色葡萄球菌S.aureus	大肠杆菌E.coli	绿脓杆菌P. aeruginosa
肉桂 cinnamon	石油醚 petroleum ether	500.00	26.49±0.68	27.46±1.19	19.10±1.18
		250.00	17.33±0.57	18.50±1.41	13.76±1.12
		125.00	15.00±0.76	14.19±0.46	10.69±0.34
		62.50	9.71±0.20	12.18±0.73	9.37±0.40
		31.25	9.21±0.10	9.12±0.23	8.96±0.11
	乙酸乙酯 ethyl acetate	500.00	7.76±0.19	14.95±1.30	8.98±0.14
		250.00	—	11.04±0.08	—
		125.00	—	—	—
		62.50	—	—	—
		31.25	—	—	—
根皮 root bark	石油醚 petroleum ether	500.00	19.40±0.22	25.87±1.38	19.70±0.60
		250.00	18.34±0.61	23.97±0.69	17.48±0.74
		125.00	16.16±0.49	19.15±0.38	14.14±0.53
		62.50	10.43±0.33	12.49±0.35	10.63±0.30
		31.25	—	10.81±0.27	9.83±0.12
	乙酸乙酯 ethyl acetate	500.00	17.62±0.22	25.21±2.09	12.82±0.30
		250.00	16.50±0.80	24.41±1.74	11.76±0.38
		125.00	10.52±1.50	21.53±1.11	9.59±0.29
		62.50	—	15.65±0.52	—
		31.25	—	11.28±0.75	—
DMSO			—	—	—

[1]	WANG Xiaojie, HUANG Lixin, ZHANG Caihong, XIE Pujun, DENG Yejun, LIU Lujie. Preparation and Physicochemical Properties of Olive Leaf Extract [J]. Chemistry and Industry of Forest Products, 2019, 39(4): 83-90.
[2]	Jiali XU,Haibo ZHANG,Shufeng YAO,Hong GAO,Shibin SHANG. Research Progress of Forestry Biomass-based Film Preservatives of Fruit and Vegetable [J]. Chemistry and Industry of Forest Products, 2019, 39(3): 10-16.
[3]	XUE Xingying, ZHOU Hao, ZHANG Changwei, CHEN Hongxia, WANG Chengzhang. Preparation, Antibacterial Activity and Preservation of Lacquer Wax Composite Coating Preservative [J]. Chemistry and Industry of Forest Products, 2019, 39(3): 123-128.
[4]	Shuxiao FENG,Hongtao ZHANG,Shuiyong WANG,Yongxin HU,Peiwen ZHU,Weiping YIN. Isolation and Identification of Water-soluble Components from Fig Fruit [J]. Chemistry and Industry of Forest Products, 2019, 39(2): 33-38.
[5]	Liming ZHANG,Rongxue LI,Xihong HE,Limin HAO,Zhina HE,Yujie DAI. Extraction, Purification and Property Analysis of Polysaccharides from Quercus acutissima [J]. Chemistry and Industry of Forest Products, 2019, 39(2): 59-66.
[6]	Xiyu QUAN,Pai PENG,Peiyao WEN,Jinjin WEI,Junhua ZHANG. Extraction and Properties Analysis of Polysaccharides, Extractum and Gutta-percha from Eucommia ulmoides Oliver Leaves [J]. Chemistry and Industry of Forest Products, 2019, 39(2): 122-128.
[7]	XU Hao, ZHANG Ning, YANG Jing, ZHAO Jian, XIE Jingcong, JIANG Jianchun. I-Optimal Mixture Design of Compound Edible Fungi Inoculants for Bioconversion of Cinnamon Leaves into Feeding Stuff [J]. Chemistry and Industry of Forest Products, 2018, 38(5): 122-128.
[8]	LIU Dandan, HAN Weifan, JIANG Jianxin, ZHU Liwei. Technology of Microwave-assisted Extraction of Sapindus Peel Polysaccharide and Its Antioxidant Activity [J]. Chemistry and Industry of Forest Products, 2018, 38(4): 109-116.
[9]	WANG Xingda, LI Lei, HAN Yongping. Synthesis and Antibacterial Activity of Derivatives of Rhein [J]. Chemistry and Industry of Forest Products, 2018, 38(2): 105-111.
[10]	CHEN Hongxia, KANG Xiutang, YOU Longjie, WANG Chengzhang, YE Jianzhong. Chemical Component and Antibacterial Activity of Essential Oil from Myanmar Pterocarpus macrocarpus [J]. Chemistry and Industry of Forest Products, 2017, 37(6): 65-72.
[11]	JIANG Ping, CHEN Huafang, HUANG Haibin, BAO Xinye, XU Lan. Ultrasonic-assisted Extraction of Total Flavonoids from Branches and Leaves of Taxus cuspidata Sieb. et Zucc. and Its Antioxidant Activity [J]. Chemistry and Industry of Forest Products, 2017, 37(6): 125-132.
[12]	LI Xiabing, JIN Zhaojun, XUN Hang, TANG Feng, MA Xiaofeng, YUE Yongde. Inhibitory Effects of Bamboo Leaves Flavonoids on Fatty Acid Synthase and Human Breast Cancer Cells [J]. Chemistry and Industry of Forest Products, 2017, 37(5): 113-118.
[13]	LI Xue, WANG Hongwei, ZHENG Dongran, ZHANG Hongyu, WANG Yingkui. Extraction and Antioxidant, Antiproliferative Activities of Polysaccharide from Ledum palustre L. Leaves [J]. Chemistry and Industry of Forest Products, 2017, 37(5): 133-138.
[14]	JIANG Jianxin, LIU Yantao, ZHOU Ziyuan, DUAN Jiufang, SUN Dafeng. Research Progress and Applications of Macromolecular Polysaccharide-based Hydrogels for Functional Materials [J]. Chemistry and Industry of Forest Products, 2017, 37(2): 1-10.
[15]	WANG Dawei, ZHAO Ning, JI Mei, FENG Xiaofei, HU Lianrong. Monosaccharide Compositions of Yunnan Bitter Cherry Tree Gum and Synthesis and Properties of Graft Copolymer [J]. Chemistry and Industry of Forest Products, 2017, 37(2): 65-71.

Component and Antibacterial Activity of Different Polar Parts of Cinnamon and Homologous Root Bark

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 7

References 30

Related Articles 15

Recommended Articles

Metrics

Comments