Study on the chemical composition,antibacterial and antioxidant activity of volatile components in residues from Artemisia annua L.

In the study,volatile components in residues were obtained by ethanol extraction and analyzed by GC-MS. The antibacterial and antioxidant activity were separately determined by paper diffusion method and antioxidant experiment in vitro. The result showed that 29 components,including caryophylleneoxide(15.27%),camphor(8.71%) and borneol(8.57%),were identified in this volatile oil,representing 81.23% of the total detected constituents. According to the vitro tests of inhibitory bacteria,the essential oil had inhibitory effects on four tested microorganisms. The MIC of volatile oil was between 0.25% and 0.5% for Bacillus subtilis. And they were between 0.5% and 1% for the other bacteria. In the antioxidation experiments,the volatile oil had ability to scavenge DPPH free radical and reducing power to a certain extent. Above all,some active ingredients were still in residues and these residues processed a certain developing value.