桂枝抗菌活性成分及其作用机制研究进展

doi:10.14088/j.cnki.issn0439-8114.2021.21.004

摘要/Abstract

摘要： 桂枝（Cinnamomi ramulus）是中国中医药经典名方中不可或缺的一味药,主要含挥发油类、有机酸类以及香豆素类等化学成分,其挥发油中的桂皮醛是桂枝的主要有效成分,也是发挥抗菌作用的主要活性成分,桂枝中的其他成分如桂皮酸、香豆素、原儿茶酸、丁香酚、肉桂醇等也具有抗菌活性。通过查阅相关文献,对桂枝的主要抗菌成分、抗菌效果以及作用机制进行了整理和分析,为桂枝的临床应用、新药用价值的挖掘和资源开发利用提供参考。

关键词: 桂枝（Cinnamomi ramulus）, 桂皮醛, 抗菌活性, 作用机制

Abstract: Cinnamomi ramulus is an indispensable medicine in many classic prescriptions in China. It mainly contains volatile oil, organic acids and coumarins. Cinnamaldehyde in the essential oil is the main effective component of Cinnamomi ramulus, and also the main active component for antimicrobial activity. Other components in Cinnamomi ramulus, such as cinnamic acid, coumarin, protocatechuic acid, eugenol and cinnamyl alcohol, also have antimicrobial activity activity. Through consulting the relevant literature, the main antibacterial components, antimicrobial effect and mechanism of action of Cinnamomi ramulus were sorted and analyzed to provide reference for clinical application, new medicinal value mining and resource development and utilization of Cinnamomi ramulus.

Key words: Cinnamomi ramulus, cinnamaldehyde, antimicrobial activity, mechanism of action

中图分类号:

R282

韦露玲, 张淼, 黄飘玲, 滕建北. 桂枝抗菌活性成分及其作用机制研究进展[J]. 湖北农业科学, 2021, 60(21): 21-25.

WEI Lu-ling, ZHANG Miao, HUANG Piao-ling, TENG Jian-bei. Research progress on antimicrobial active components and action mechanism of Cinnamomi ramulus[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(21): 21-25.

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