Composition chimique et activité antibactérienne des huiles essentielles d’ Allium vineale et Allium sativum de l’Ouest Algérien
作者： F. Moumene , F. Benali-Toumi , M. Benabderrahman , A. Benyamina , H. Selem
DOI: 10.1007/S10298-016-1038-3
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摘要: Ce travail vise une etude comparative de la composition chimique et l’activite antibacterienne des huiles essentielles deux especes du genre Allium, espece spontanee Allium vineale autre cultivee sativum l’Ouest Algerien vis-a-vis trois souches bacteriennes. Les ont ete analysees par chromatographie en phase gazeuse couplee a spectrometrie masse. sont caracterisees presence composes soufres. Ainsi, est formee majorite d’allyltrisulfide (24 %) diallyltetrasulfide (16 (45 d’allyltrisulfide, (22 diallyldisulfide comme principaux constituants chimiques. L’activite evaluee methode diffusion milieu solide sur bacteries: Escherichia coli ATCC 25922 Pseudomonas aeruginosa 27853 Staphylococcus aureus 43300. diametres d’inhibition varient 8 21 mm pour l’espece 17 les varietes d’Allium sativum.
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