植物精油对食品中常见有害微生物的抑菌活性研究

通过测定抑菌圈、气相熏蒸法等体外抑菌试验研究了罗勒精油、茶树油、百里香精油、丁香精油、小茴香精油、依兰油、甘牛至精油、肉桂精油、桉叶油、芫荽籽精油、香茅油、鼠尾草油、甘松精油十三种植物精油对六种食品常见有害微生物抗菌作用。结果表明:十三种植物精油均对细菌、霉菌和酵母具有一定的抑杀能力。百里香精油和肉桂精油抗菌活性最强,均表现程度不等的抗菌活性。六种供试菌种对百里香精油、肉桂精油极敏感,抑菌圈直径均大于20 mm;当两种精油空间体积浓度达到300μL/L时,两种精油对多数供试菌表现出强抑菌效果。肉桂精油与百里香精油复配后对供试菌没有表现出强的协同增效效果,部分出现相加作用和无关作用。复配精油中肉桂精油占80%时,对供试菌效果最好。     

8种植物精油对肠道常见微生物体外抑菌效果的研究

通过测定抑菌圈直径、最低抑菌浓度和最小杀菌浓度,研究八种植物精油（肉桂油、牛至油、百里香油、桉叶油、茶树油、薄荷油、迷迭香油和茴香油）对肠道致病菌和益生菌的体外抑菌活性并与五种抗生素比较。结果表明：八种植物精油均对肠道致病菌和益生菌具有一定的抑杀能力,其中综合抑菌效果最好的是肉桂和牛至,其对黄曲霉和肠道益生菌的抗菌效果远远优于抗生素;肉桂与牛至进行复配时,其对肠道致病菌的抑制作用全表现相加作用(FICI≤0.75),而对肠道益生菌的生长却没有影响(FICI=1)。通过GC-MS分析,肉桂油的主要活性成分为肉桂醛(52.17%)、邻甲氧基肉桂醛(15.18%)和香豆素(2.83%);牛至油的主要活性成分为香芹酚(51.73%)、对伞花烃(8.50%)和γ-松油烯(7.66%)。实验表明,肉桂和牛至复合精油的抗细菌效果可与抗生素媲美,且有着抗生素不可替代的抗真菌效果,为开发新型绿色、安全、高效的抗生素替代品提供有效的理论依据。     

鸡蛋涂膜保鲜剂中抑菌物质的筛选

以大肠杆菌(Escherichia coli)、沙门氏菌(Salmonella)为供试菌种,采用滤纸片法和二倍稀释法测定6 种植物精油的抑菌效果,6 种植物精油对大肠杆菌和沙门氏菌的抑制结果均为：肉桂油＞冬青油＞紫苏叶油＞茶树油＞桉叶油＞连翘油。选定肉桂油、冬青油、紫苏叶油3 种植物精油配制复合抑菌物质。复配抑菌物质的配方为：肉桂油0.6mg/mL、冬青油0.4mg/mL、紫苏叶油0.3mg/mL。     

植物精油对烟草甲触杀、熏蒸和驱避作用研究

为筛选有效的贮烟用植物精油杀虫物质,利用点滴法,锥形瓶(密闭熏蒸)法,室内测定了9种植物精油(留兰香油、艾叶油、青蒿油、茶树油、丁香油、冬青油、薄荷油、桉叶油、百里香油)对烟草甲的触杀,熏蒸和驱避活性.结果表明:9种植物精油中表现触杀作用较好的是:丁香油、冬青油、茶树油、艾叶油、百里香油;表现熏蒸作用较好的是:留兰香油...     

6种植物精油对果蔬灰霉菌和青霉菌的抑菌效果

为了研究6种植物精油对常见的导致果蔬腐烂的灰霉菌和青霉菌的抑菌效果。通过滤纸片法、最小抑菌浓度法(Minimal Inhibit Concentration,MIC)、最小杀菌浓度法(Minimum Bactericidal Concentration,MBC)、体外直接接触法和熏蒸法测定了6种植物精油对灰霉菌和青霉菌的抑菌效果。结果表明:6种精油对灰霉菌和青霉菌的抑菌效果从大到小依次为:牛至精油、反式-2-己烯醛、肉桂精油、丁香精油、冬青精油、柠檬精油;其中,柠檬精油对灰霉菌和青霉菌均无抑菌效果;在体外直接接触和熏蒸中,牛至精油对灰霉菌和青霉菌的抑菌率均为100%;其对灰霉菌和青霉菌的MIC分别为0.5μL/mL和0.25μL/mL,MBC分别为0.5μL/mL和0.25μL/mL。结论:牛至精油对灰霉菌和青霉菌具有较强的抑菌效果。     

6种植物精油对玉米中霉菌的抑菌作用

本实验采用滤纸片法测定6种植物精油(丁香、八角、薄荷、花椒、大蒜、橙皮)及复合精油对从玉米中分离得到的黄曲霉、黑曲霉、产黄青霉、青霉菌和杂色曲霉的抑制作用,并根据抑菌圈直径的大小判断霉菌对单种精油的敏感程度.选择抑菌效果好的4种精油进行复合,研究复合精油的抑霉菌效果.实验结果表明,霉菌对10μL的复合植物精油(丁香∶八...     

植物精油型空气杀菌清新剂的研制及效果评价

本实验用纸片法评价了10种单方精油在4种不同溶剂系统中对5种指示菌的抑菌效果,经进一步的试管培养法和定量空气消杀效果评价,结合外观香气等感官指标评价,筛选出一个具有良好消毒效果、外观香气符合要求的植物精油型空气杀菌清新剂配方。研制的液体复方精油气味芳香,成本比单方精油低一半以上,当每立方米空间用0.1ml液体复方精油加热熏蒸0.5h,杀菌率达99.93%,初步实验表明,该消毒剂的刺激性较低、安全性好。     

多粘菌素B抑制丝状真菌的定量测定方法研究

为规范抗菌肽抑制丝状真菌的活力评价方法,采用多粘菌素B为抗菌肽研究对象,以黑曲霉(Aspergillus niger ATCC 16404)和产黄青霉(Pencillinm chrysogenum ATCC 10106)为指示菌,选用察氏培养基(20 mL培养基/90 mm平板)比较孢子萌发抑制法和菌丝生长抑制法,获得适合丝状真菌的测定方法,并进一步研究该方法的最适测定条件。结果表明,菌丝生长抑制法更适用于多粘菌素B抑制2株丝状真菌的定量检测。其中多粘菌素B抑制Aspergillus niger ATCC 16404的最适条件:指示菌培养48 h,接种菌饼直径(8.00±0.02) mm,在此条件下,测得多粘菌素B的EC₅₀为0.68 mg/mL;多粘菌素B抑制Pencillinm chrysogenum ATCC 10106的适宜条件:指示菌培养72 h,接种菌饼直径(5.80±0.02) mm,此时多粘菌素B的EC₅₀为0.45 mg/mL。本研究建立的抗菌肽抑制丝状真菌的活力测定方法具有普遍适用性,可为抗菌肽活性测定方法的规范及评价标准的建立奠定基础。     

植物精油结合肉味香精对中式香肠微生物特征和品质的影响

植物精油是GRAS物质,具有抑制细菌、真菌、抗病毒、杀寄生虫和抗氧化的作用。研发植物精油天然防腐剂,是取代化学防腐剂的新思路。本文通过观察大蒜精油(garlic essential oil,GEO)、肉桂精油(cinnamon essential oil,CEO)以及肉味香精(meat flavor,MF)单独或结合处理的中式香肠在贮藏期间微生物特征和品质的变化,研究植物精油对中式香肠货架期的影响,从而为开发新型天然、安全的防腐剂提供基础数据支持。体内(invivo)试验结果表明:大蒜精油和肉桂精油均能延缓中式香肠总菌数和产H2S细菌数的增长,且浓度越高抑菌活性越强。其中0.16%的肉桂精油抑菌效果最好,贮藏30d后香肠总菌数仅为0.40×105个/g。0.08%的大蒜精油结合0.08%的肉味香精,在抑菌方面有协同增效作用。此外,植物精油对中式香肠贮藏期间的品质变化有正面影响。贮藏30d后,各处理的中式香肠pH无明显差异。大蒜精油和肉味香精结合处理的中式香肠的h°值仅为40°(对照68°),表明结合处理能延缓中式香肠的变色。     

植物精油对铜绿假单胞菌抗菌作用的研究

采用气相熏蒸法研究了松针油、香茅油、依兰油、康酿克油、山苍子油、莪术油、鼠尾草油、沉香木油、艾叶油、迷迭香油十种植物精油对铜绿假单胞菌的气相抗菌活性,通过测定各种植物精油的最低抑菌浓度比较其抗菌效果。实验结果表明：山苍子精油和香茅精油的抑菌效果最好,其最低抑菌浓度均为250 μL/L;鼠尾草油和依兰油的最低抑菌浓度均为500 μL/L;艾叶油、莪术油和迷迭香油的最低抑菌浓度均为1000 μL/L;松针油、康酿克油和沉香木油未表现明显抗菌活性。山苍子油和香茅油以2:3和3:2进行复配时表现出显著协同增效效果,复配物空间体积浓度为100 μL/L时就能完全抑制铜绿假单胞菌的生长。不同溶剂对复配精油抗菌活性有所影响,以冰乙酸为溶剂抗菌效果最好,乙醇其次,甘油和丙二醇稍差。     

壳聚糖复合生物防腐剂的抑菌效果研究

本实验研究了以壳聚糖及其金属锌螯合物为主复配的五个生物防腐剂配方以及配方中的主要组分在不同pH条件下的抑菌效果。研究选定的五种指示菌是大肠杆菌(Escherichia coli)8099、金黄色葡萄球菌(Staphylococcus aureus)ATCC6538、枯草杆菌黑色变种(Bacillus subtilis)ATCC9372、白色念珠菌(Candida albicans)ATCC10231和黑曲霉(Aspergillus niger ATCC16404),采用平板培养计数法检测了从加入不同种类的菌悬液至含抑菌剂和培养基的试管中培养0、4、24、48、72和96h的活菌残留数,以活菌残留数的对数值随时间变化的趋势表示抑菌效果。结果表明:配方A、B、D、E在p H6.0以下可以抑制五种指示菌。配方A～E和单组份壳聚糖金属锌螯合物对大肠杆菌、金黄色葡萄球菌和枯草芽胞杆菌的抑制效果好,而对羟基苯甲酸乙酯主要对枯草芽胞杆菌和黑曲霉的抑制较好,对其余三种菌的抑制效果较差,所有配方对白色念珠菌的抑菌效果较其它四种指示菌的抑制效果差,这是由于实验的起始菌悬液浓度较高造成的,同一配方在起始菌悬液浓度和作用pH值均低的情况下抑菌效果好。     

Comparative Antibacterial,Chemical and Morphological Study of Essential Oils of Thymbra spicata var. spicata Leaves by Solvent-Free Microwave Extraction and Hydro-Distillation

The essential oils of Thymbra spicata var. spicata were obtained by both hydrodistillation and solvent-free microwave extraction methods. Chemical composition and antibacterial activity of the essential oils were examined. The main constituents of both essential oils obtained by solvent-free microwave extraction and hydrodistillation from Thymbra spicata var. spicata were carvacrol (44.8–36.1%), γ-terpinene (23.8–26.1%), and p-cymene (7.3–9.6%), respectively. The essential oil obtained from solvent-free microwave extraction contained substantially higher amounts of oxygenated compounds and lower amounts of monoterpenes than hydrodistillation. The antibacterial activities of the essential oils from solvent-free microwave extraction and hydrodistillation were evaluated by the disc diffusion method against six bacterial strains. The essential oil extracted by solvent-free microwave extraction was more effective than the essential oil extracted by hydrodistillation against the tested bacteria except for E. coli ATCC 25922- and S. aureus ATCC 25923+. Especially, S. aureus ATCC 25923+ was more sensitive against the essential oils obtained from Thymbra spicata var. spicata. Scanning electron microscopy measurements show that glands (that are filled with essential oils) were subjected to more severe thermal stresses and localized high pressure by microwave heating, the pressure build up within the glands could have exceeded their capacity for expansion and break down of cell walls. Solvent-free microwave extraction resulted in more extract release more rapidly than in hydrodestillation.     

E-Nose结合GC-MS分析两种花椒精油成分及其抑菌活性研究

对红花椒精油和青花椒精油进行风味成分分析和抑菌活性研究,利用电子鼻联合气质及抑菌实验,为花椒精油在食品行业的保鲜利用及研发新型食品抑菌复配剂提供了理论指导.通过GC-MS、电子鼻测定两种花椒精油的挥发性风味物质,并对其做出比较和分析;通过打孔法、滤纸片法、二倍稀释法分别测试两种花椒精油对大肠杆菌、金黄色葡萄球菌、枯草芽...     

斜叶黄檀精油功能活性

本文主要测定斜叶黄檀精油中的挥发性成分、多酚和黄酮含量,采用体外抗氧化评价斜叶黄檀精油的清除DPPH和ABTS自由基能力、总还原力和总抗氧化能力,以金黄色葡萄球菌(G+)、化脓性链球菌(G+)、大肠杆菌(G-)、铜绿假单胞菌(G-)、鼠伤寒沙门氏菌(G-)以及白色念珠菌(真菌)为待测菌,评价精油的抑菌效果,通过对酪氨酸酶的抑制活性评价精油抑制黑色素的形成能力。结果表明斜叶黄檀精油在浓度为0.18 mg/mL时,对DPPH和ABTS自由基的清除能力均达到70%左右,在浓度分别为0.18 mg/mL和1 mg/mL时,总还原力和总抗氧化能力的吸光度值均达到0.4以上。对金黄色葡萄球菌、化脓性链球菌以及白色念珠菌的抑菌圈直径分别为:12.83、11.50和10.25 mm,呈现中敏程度的抑制性,但对三种革兰氏阴性菌无明显的抑制效果。精油对酪氨酸酶的抑制活性要强于阳性对照熊果苷,在浓度为0.1 mg/mL抑制率将近90%。本文得出斜叶黄檀精油有较好的抗氧化活性、抑制革兰氏阳性菌和真菌以及抑制酪氨酸酶活性,比较完善的介绍了斜叶黄檀精油的功能活性。     

In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea

The aim of this study was to find an alternative to synthetic fungicides currently used in the control of devastating fungal pathogen Botrytis cinerea, the causal agent of grey mould disease of tomato. Antifungal activities of essential oils obtained from aerial parts of aromatic plants, which belong to the Lamiacea family such as origanum (Origanum syriacum L. var. bevanii), lavender (Lavandula stoechas L. var. stoechas) and rosemary (Rosmarinus officinalis L.), were investigated against B. cinerea. Contact and volatile phase effects of different concentrations of the essential oils were found to inhibit the growth of B. cinerea in a dose-dependent manner. Volatile phase effects of essential oils were consistently found to be more effective on fungal growth than contact phase effect. A volatile vapour of origanum oil at 0.2 μg/ml air was found to completely inhibit the growth of B. cinerea. Complete growth inhibition of pathogen by essential oil of lavender and rosemary was, however, observed at 1.6 μg/ml air concentrations. For the determination of the contact phase effects of the tested essential oils, origanum oil at 12.8 μg/ml was found to inhibit the growth of B. cinerea completely. Essential oils of rosemary and lavender were inhibitory at relatively higher concentrations (25.6 μg/ml). Spore germination and germ tube elongation were also inhibited by the essential oils tested. Light and scanning electron microscopic (SEM) observations revealed that the essential oils cause considerable morphological degenerations of the fungal hyphae such as cytoplasmic coagulation, vacuolations, hyphal shrivelling and protoplast leakage and loss of conidiation. In vivo assays with the origanum essential oil, being the most efficient essential oil, under greenhouse conditions using susceptible tomato plants resulted in good protection against grey mould severity especially as a curative treatment. This study has demonstrated that the essential oils are potential and promising antifungal agents which could be used as biofungicide in the protection of tomato against B. cinerea.     

Lavender,tea tree and lemon oils as antimicrobials in washing liquids and soft body balms

The aim of this study was to evaluate the antimicrobial activity of commercial essential oils: lavender, tea tree and lemon, antimicrobials in washing liquid and O/W soft body balm. The inhibition efficacy of essential oils in washing liquid (1% alone or in mixtures), in soft body balm (0.5% alone), as well as combined with the synthetic preservative DMDM hydantoin and 3‐iodo‐2‐propynyl butyl carbamate mixture (0.1 and 0.3%), was tested against S. aureus ATCC 6538, P. aeruginosa ATCC 9027, Candida sp. ?OCK 0008 and A. niger ATCC 16404 in compliance with the European Pharmacopoeia standards. The components of the system preserving soft body balm were supplemented with a solubilizer. Washing liquids containing only essential oils met Criterion A E.P. only for S. aureus, Candida sp. and A. niger. In soft body balm formulations, oils at a concentration of 0.5% did not reveal any preserving activity. The introduction of a solubilizer to a system containing 0.5% tea tree oil led to a substantial increase in the bacteriostatic activity of the formulation, but did not significantly affect its fungistatic properties. A combination of 0.5% tea tree oil, 5% solubilizer and 0.3% synthetic preservative ensured the microbiological stability of soft body balm in accordance with Criterion A E.P.     

不同方法萃取蜂胶挥发油组成及抑菌作用的研究

采用水蒸气蒸馏法和超临界二氧化碳萃取法获得了蜂胶挥发油。GC-MS 分析并鉴定出50 种化合物,两种提取方法所得蜂胶挥发油在成分组成上存在显著差异。抑菌实验表明,两种提取方法获得的挥发油对金黄色葡萄球菌、枯草芽孢杆菌、铜绿假单胞菌具有很强的抑制作用,而超临界法萃取的挥发油的抑菌效果强于水蒸气蒸馏法。     

市售复合调味品五香粉和咖喱粉的精油抑菌作用

通过水蒸气蒸馏法提取市售五香粉和咖喱粉的精油,测定了两种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小、最低抑菌浓度(MIC值))及气态防腐效果,探讨和比较了两种精油的抑菌作用.结果表明,五香粉和咖喱粉精油有不同程度的抑菌作用,五香粉精油的抑菌能力高于咖喱粉精油.以色谱 质谱联用法(GC/MS)分析鉴定出五香粉和咖喱粉精油中主要成分,并分析比较了它们主要成分的差异与其抑菌活性大小之间的关系.     

不同大蒜精油成分及生物活性对比分析

为了解白皮大蒜和紫皮大蒜精油成分及生物活性差异,采用水蒸气蒸馏法提取白皮大蒜和紫皮大蒜精油,通过气相色谱质谱联用仪(GC-MS)分析测定两种大蒜精油的可挥发性成分;用对倍稀释法研究两种大蒜精油对几种常见病原菌的抑制活性;采用小叶碟法测定两种大蒜精油对斜纹夜蛾的拒食活性;并检测白皮、紫皮大蒜精油对ABTS、DPPH和OH自由基的清除作用。结果表明:白皮大蒜精油鉴定出26种成分,占精油的95.79%;紫皮大蒜精油鉴定出22种成分,占精油的94.26%,主要杀菌物质大蒜辣素和大蒜新素在紫皮大蒜(59.34%)中的含量比白皮大蒜(50.11%)多;两种大蒜精油对实验用菌有明显抑制作用,尤其紫皮大蒜精油对枯草芽孢杆菌、白色念珠菌、热带假丝酵母菌和板栗疫病的抑制效果比白皮大蒜好;白皮大蒜和紫皮大蒜精油对斜纹夜蛾24h平均拒食率分别为52.97%和100%;白皮大蒜精油对ABTS和DPPH自由基的清除率高于紫皮大蒜精油,对OH自由基的清除率基本相当。     

Inhibitory effects of various essential oils and individual components against extended-spectrum beta-lactamase (ESBL) produced by Klebsiella pneumoniae and their chemical compositions

In the current study, in vitro inhibitory activity of several essential oils obtained from the cultivated plants, Foeniculum vulgare, Mentha piperita and M. spicata, Ocimum basilicum, Origanum majorana, O. onites, O. vulgare, Satureja cuneifolia, and a number of individual essential oil components of terpene and aromatic types were screened against 10 isolated strains of Klebsiella pneumoniae producing extended-spectrum beta-lactamase (ESBL) enzyme, which makes this microorganism quite resistant against the antibiotics: trimetoprime-sulfametoksazol, sulbactam-ampicilin, clavulonate-amoxicilin, ceftriaxon, cefepime, imipenem, ceftazidime, tobramicine, gentamisine, ofloxacin, and ciprofloksasin. All of the essential oils and the components exerted a remarkable inhibition ranging between 32 and 64 μg/mL against all of these strains as strong as the references (ampicilin and oflaxocin) inhibiting at 32 μg/mL. Besides, chemical compositions of the essential oils were elucidated by gas chromatography-mass spectrometry (GC-MS). The essential oils and the pure components widely found in essential oils screened herein have shown remarkable inhibition against ESBL-producing K. pneumoniae strains, which leads to the suggestion that they may be used as food preservatives for this purpose. Practical Application: The essential oils obtained from Foeniculum vulgare, Mentha piperita and M. spicata, O.cimum basilicum, Origanum majorana, O. onites, O. vulgare, and Satureja cuneifolia as well as common essential oil components have shown notable inhibitory effects against 10 isolated strains of Klebsiella pneumoniae producing extended-spectrum beta-lactamase (ESBL) enzyme and they might be used as food preservative or ingredient.