International Journal of Food and Nutritional Science
Chemical Composition and Antibacterial Activity of the Essential Oil from Chinese Wild Ledum palustre L. on Vibrio Parahaemolyticus
Zhang, L., et al. Chemical Composition and Antibacterial Activity of the Essential Oil from Chinese Wild Ledum palustre L. on Vibrio Parahaemolyticus. (2017) Int J Food Nutr Sci 4(1): 1- 5.
© 2017 Zhang, L. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
KeywordsLedum palustre L.; Essential oil; GC-MS; Vibrio parahaemolyticus
Objectives: To study the chemical components and antibacterial activity of essential oil from the aerial parts of Ledum palustre L. which were collected in Daxing’anling area of north-eastern China, in September 2014. Methods: The subcritical fluid extraction technology (SFE) was used to isolate the essential oil from the plant’s samples. Micro-SPE and GC-MS methods were applied to the identification of oil components and determination of their content in the essential oil. The antimicrobial activity of the essential oil was tested against the marine pathogen Vibrio parahaemolyticus at incubation of 37 ºC. Results: The yield of extract from the aerial parts was 5.31%. The main constituents found were α-thujenal (22.48%), bicyclocompounds(18.72%), β-phellandrene(10.25%), benzene,1-methyl-3-(1-methylethyl)-(6.59%), propanal,2-methyl-3-phenyl- (4.01%) and β-terpineol (3.04%). The essential oil from L.palustre at concentration of 5 g/L can inhibit the growth of V.parahaemolyticus obviously. Conclusion: This is the first report of an inhibitory activity of essential oil of L.palustre on the pandemic strain of V.parahaemolyticus in seawater.