Chemical Constituents and Antimicrobial Activity of the Essential Oils from Salvia leucantha

The inhibition zone method and hypha growthinhibiting method were used to investigate the inhibition effects of essential oils from the aerial part of Salvia leucantha which were extracted by steam distillation on the five types bacteria of Escherichia coli, Bacillus subtilis, Proteus vulgaris, Staphylococcus aureus and Pseudomonas aeruginosa and the five types plant pathogenic fungi of Botryosphaeria rhodina, Fusarium oxysporum, Fusarium solani, Corynespora cassiicola and Colletotrichum acutatum. The results showed that the essential oils from Salvia leucantha had different antimicrobial activity to the five types of bacteria, and the minimum inhibitory concentration （MIC） were 8 mg/mL, 8 mg/mL, 4 mg/mL, 8 mg/mL and 8 mg/mL respectively; and also had different inhibition activity to the five species of fungi, which the best inhibitory effect on Fusarium oxysporum with the EC50 value of 0879 mg/mL, followed by Colletotrichum acutatum and Fusarium solani with the EC50 values of 7565 mg/mL and 10731 mg/mL respectively.