Abstract:

The essential oil extracts were respectively obtained from the seeds and husks of Amomum villosum Lour by using Bligh-Dyer methods for the first time.One hundred and thirty-eight compositions were identified by GC-MS from four essential oil extracts.The main components of the essential oil were bornyl acetate,camphor,borneol,α-pinene,β-pinene and α-copalene,etc.The relative contents of total alkenes and ketones composition accounted for 10%-40% in integral of essential oil.Thirty-five compositions such as neophytadiene,globulol,bicyclogermacrene,etc were identified from this plant firstly.The results of inhibitory effect for bacteria and fungi showed that the essential oil had remarkable inhibitory effects for Trichophyton rubrum,Trichophyton mentagrophyton,Microsporum gypseum,Staphyloccocus aureus,and Enterococcus faecalis.Therefore,the essential oil can be used in the food industry as raw food material or natural food preservation.

Key words: Fructus Amomi, essential oil, GC-MS, antibacterial activity, Bligh-Dyer method