中文摘要：

采用GC—MS技术，利用2种不同极性的毛细管柱分析了羽裂蟹甲草挥发油的化学组成，确定了31种成分的化学结构与相对含量，结果表明其挥发油主要由单萜、氧化单萜和倍半萜组成，其中倍半萜的含量32．1％尤其显著α-姜烯（13．49％）、大牦牛儿烯D（10．76％）、α-蒎烯（8．54％）、顺式丁香烯（6．36%）、芳樟醇（6．16％）、β-月桂烯（4．89％）、顺式β-罗勒烯（4．40％）和顺式罗勒烯酮（3．58％）是其主要成分．同时采用滤纸片琼脂平板扩散法和肉汤稀释法测试了其挥发油对2种真菌和12种细菌（包括6种临床致病菌）的抗菌活性．结果表明挥发油对大部分微生物均具有很好的抗菌作用，尤其对酵母菌、革兰氏阳性菌作用更强，其最低抑菌浓度（MIC）为0．16～5．00g／L，最低杀菌浓度（MBC）为0．16～5．00g／L．

英文摘要：

Essential oil of subterranean part of Cacalia tangutica （Maxim.） Hand.-Mazz was analyzed by GC-MS in two different capillary columns of different polarities. The results showed that thirty-one components were identified in the oil, and main compounds of the oil were α-Zingiberene（13.49%）,Germacrene D （10. 76%）,α-Pinene （8. 54%）, Caryophyllene （Z-） （6. 36%）, Linalool （6. 16%）, β-Myrcene （4.89%） ,β-Ocimene（Z-） （4.40%）and Ocimenone （Z-）（3.58%）. The antimicrobial activity of the oil was evaluated against 2 fungi and 12 bacteria including 6 clinical isolated strains using the agar disc diffusion and broth micro dilution methods. Our results showed that the oil presented a broad antimicrobial spectrum, and had better antimicrobial activity against yeast and gram-positive bacteria, the MIC values were 0.16-5.00 g/L and the MBC values was 0.16-5.00 g/L.