Abstract This paper reports the chemical constituents and the antimicrobial activity of essential oils hydrodisitlled from the leaves of Alpinia globosa Hour (syn. Amomum globosum Lour.) and Alpinia tonkinensis Gagnep. The essential oils were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS) techniques. The minimum inhibitory concentration (MIC) values were measured by the microdilution broth susceptibility assay. The absolute yields of the essential oils were 0.16 % (v/w, ± 0.01) and 0.21 % (v/w, ± 0.02), respectively for A. globosa and A. tonkinensis, calculated on a dry weight basis. The major constituents of A. biglobosa were β-pinene (12.1 %), α-gurjunene (10.5 %) and (Z)-13-docosenamide (9.0 %). The compounds occurring in higher amount in A. tonkinensis includes β-pinene (33.5 %), (E)-β-ocimene (9.6 %), γ-terpinene (9.2 %) and α-pinene (8.4 %). The essential oil of A. tonkinensis inhibited the growth of Saccharomyces cerevisiae (ATCC 16404) with MIC value of 25.0 μg/mL. In addition, both essential oils displayed antimicrobial activity against Escherichia coli (ATCC 25922), Staphylococcus aureus subsp. aureus (ATCC 11632) and Fusarium oxysporum (ATCC 48112) with MIC value of 50.0 μg/mL. The chemical constituents and antimicrobial activity of the studied essential oils were being reported for the first time.

中文翻译：

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山姜和山姜叶精油的抗菌活性和化学成分

摘要 本文报道了从山姜（同义词：Amomum globosum Lour.）和山姜的叶子中水蒸馏出的精油的化学成分和抗菌活性。通过气相色谱 (GC) 和气相色谱-质谱 (GC/MS) 技术对精油进行分析。最小抑菌浓度 (MIC) 值通过微量稀释肉汤敏感性测定来测量。按干重计算，A. globosa 和 A. tonkinensis 的精油绝对产量分别为 0.16 % (v/w, ± 0.01) 和 0.21 % (v/w, ± 0.02)。A. biglobosa 的主要成分是 β-蒎烯 (12.1%)、α-gurjunene (10.5%) 和 (Z)-13-二十二烯酰胺 (9.0%)。在 A. tonkinensis 中含量较高的化合物包括 β-蒎烯 (33.5 %)、(E)-β-罗勒烯 (9.6 %)、γ-萜品烯 (9.2%) 和 α-蒎烯 (8.4%)。A. tonkinensis 精油抑制酿酒酵母 (ATCC 16404) 的生长，MIC 值为 25.0 μg/mL。此外，这两种精油都显示出对大肠杆菌（ATCC 25922）、金黄色葡萄球菌亚种的抗菌活性。金黄色葡萄球菌 (ATCC 11632) 和尖孢镰刀菌 (ATCC 48112) 的 MIC 值为 50.0 μg/mL。首次报道了所研究精油的化学成分和抗菌活性。金黄色葡萄球菌 (ATCC 11632) 和尖孢镰刀菌 (ATCC 48112) 的 MIC 值为 50.0 μg/mL。首次报道了所研究精油的化学成分和抗菌活性。金黄色葡萄球菌 (ATCC 11632) 和尖孢镰刀菌 (ATCC 48112) 的 MIC 值为 50.0 μg/mL。首次报道了所研究精油的化学成分和抗菌活性。