Chemical Characterization and Evaluation of the Antibacterial Activity of Essential Oils from Fibre-Type Cannabis sativa L. (Hemp)
Chemical Characterization and Evaluation of the Antibacterial Activity of Essential Oils from Fibre-Type Cannabis sativa L. (Hemp)
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DOI：
10.3390/molecules24122302
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发表时间：
2019-06-02
期刊：
影响因子：
4.6
通讯作者：
Benvenuti, Stefania
中科院分区：
文献类型：
--
作者：
Iseppi, Ramona;Brighenti, Virginia;Benvenuti, Stefania
挥发性萜类化合物是大麻中最大的一类。这些成分是其芳香特性的原因。尽管对C.大麻素是萜酚类化合物，一直是人们研究的重点，而对其挥发性萜类化合物的研究较少。基于上述研究，本工作对不同纤维类型的香茶菜的17种挥发油进行了化学表征。sativa（工业大麻或大麻）的化学成分。总共鉴定了71种化合物，半定量分析表明，α-和β-蒎烯，β-月桂烯和β-香芹烯是分析的所有精油中的主要成分。此外，GC-MS方法在这里首次开发，并应用于定量大麻精油中的大麻素。同时测定了大麻精油对食品及食品加工环境中分离的致病菌和腐败菌的抑菌活性。通过琼脂孔扩散试验和最小抑菌浓度（MIC）评价精油的抑制作用。通过使用琼脂扩散法并考虑抑菌圈，可以初步验证对大多数受检菌株的抑制活性。结果表明，6种火麻仁精油对革兰氏阳性菌均有较好的抑菌活性，表明火麻仁精油具有抑制或减少细菌增殖的作用，可作为减少微生物污染的有效载体，特别是在食品加工领域。
Volatile terpenes represent the largest group of Cannabis sativa L. components and they are responsible for its aromatic properties. Even if many studies on C. sativa have been focused on cannabinoids, which are terpenophenolics, little research has been carried out on its volatile terpenic compounds. In the light of all the above, the present work was aimed at the chemical characterization of seventeen essential oils from different fibre-type varieties of C. sativa (industrial hemp or hemp) by means of GC-MS and GC-FID techniques. In total, 71 compounds were identified, and the semi-quantitative analysis revealed that alpha- and beta-pinene, beta-myrcene and beta-caryophyllene are the major components in all the essential oils analysed. In addition, a GC-MS method was developed here for the first time, and it was applied to quantify cannabinoids in the essential oils. The antibacterial activity of hemp essential oils against some pathogenic and spoilage microorganisms isolated from food and food processing environment was also determined. The inhibitory effects of the essential oils were evaluated by both the agar well diffusion assay and the minimum inhibitory concentration (MIC) evaluation. By using the agar diffusion method and considering the zone of inhibition, it was possible to preliminarily verify the inhibitory activity on most of the examined strains. The results showed a good antibacterial activity of six hemp essential oils against the Gram-positive bacteria, thus suggesting that hemp essential oil can inhibit or reduce bacterial proliferation and it can be a valid support to reduce microorganism contamination, especially in the food processing field.