摘要：Chemical components are one of the most significant traits and attributes of plant tissues, and lead to their different functions. In this study, the composition of
Amomun tsao-ko essential oils (AEOs) from different regions was first determined by a combination of gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). In total, 141 compounds were identified, of which terpenes and aldehydes were the main groups. Orthogonal partial least square discriminant analysis (OPLS-DA) distinguished the samples from different regions clearly, and the main differences were terpenes, aldehydes, and esters. Meanwhile, AEOs showed strong antibacterial activity against
Staphylococcus aureus (
S. aureus), and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) reached 0.20 mg/mL and 0.39–0.78 mg/mL, respectively. From correlation analysis, 1,8-cineole, (E)-dec-2-enal, citral,
α
-pinene, and
α
-terpineol were determined to be the potential antibacterial compounds. This study provides the basis for the variety optimization of
A. tsao-ko and its application as a natural food preservative.
