Chemical Composition and Antibacterial Activity of Essential Oil from the Basil Cultivated in Heilongjiang

Zhan Guo Lu; Lin Wang; Wei Li

doi:10.4028/www.scientific.net/AMR.183-185.915

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Chemical Composition and Antibacterial Activity of...

Chemical Composition and Antibacterial Activity of Essential Oil from the Basil Cultivated in Heilongjiang

Abstract:

The essential oil was obtained from the white Basil (Ocimum basilicum L.) grown in Heilongjiang by hydrodistillation in a clevenger apparatus with 0.28% yield. Then the chemical composition of the essential oil was analyzed by GC-MS. A total of 25 constituents were detected, 24 compounds representing for 98.99% were identified, of which the most abundant compound was β-linalool (64.421%). The antibacterial activities of oil were tested against 3 different general of bacteria and were compared with that of the Penicillin sodium, using the filter paper disc agar diffusion method. The result showed that the oil has powerful inhibitory effects against Staphylicoccus albus, followed by Bacillus subtilis, Escherichia coli.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

915-919

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.915

Citation:

Cite this paper

Online since:

January 2011

Authors:

Zhan Guo Lu, Lin Wang, Wei Li

Keywords:

Antibacterial Activity, Basil, Essential Oil, Gas Chromatography-Mass Spectrometry (GC-MS)

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