| 牛至油、香芹酚、柠檬醛和肉桂醛抗真菌研究 |
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| 引用本文： | 王新伟,杜会云,宋玉函,马中苏.牛至油、香芹酚、柠檬醛和肉桂醛抗真菌研究[J].食品科技,2011(2):193-196,202. |
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| 作者姓名： | 王新伟 杜会云 宋玉函 马中苏 |
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| 作者单位： | 吉林大学生物与农业工程学院; |
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| 基金项目： | 国家“863”高技术研究发展计划项目(2008AA10Z308); 吉林省科技发展计划项目(20060717) |
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| 摘 要： | 采用纸片扩散法以及双倍稀释法研究牛至油、香芹酚、柠檬醛和肉桂醛对面包酵母和黑曲霉的抑菌效果、最小抑菌浓度(CMIC)和最小杀菌浓度(CMFC)。结果表明,牛至油、香芹酚、柠檬醛和肉桂醛对面包酵母和黑曲霉均有明显的抑制作用。抑菌效力相比较,对面包酵母的抑制效果:肉桂醛>香芹酚>牛至油>柠檬醛;对黑曲霉的抑制效果:香芹酚>牛至油>肉桂醛>柠檬醛。因此,牛至油、香芹酚、柠檬醛和肉桂醛可以作为天然抑菌剂应用于食品加工中。
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| 关 键 词： | 精油 抑菌性 真菌 |
Antimicrobial activity of oregano ossential oil,carvacrol,citral and cinnamaldehyde |
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| WANG Xin-wei,DU Hui-yun,SONG Yu-han,MA Zhong-su.Antimicrobial activity of oregano ossential oil,carvacrol,citral and cinnamaldehyde[J].Food Science and Technology,2011(2):193-196,202. |
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| Authors: | WANG Xin-wei DU Hui-yun SONG Yu-han MA Zhong-su |
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| Affiliation: | WANG Xin-wei,DU Hui-yun,SONG Yu-han,MA Zhong-su(School of Biological and Agricultural Engineering,Jilin University,Changchun 130025) |
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| Abstract: | Filter paper diffusion method and double dilution method were used to determine inhibitory effect,minimum inhibitory concentration(CMIC) and minimal fungicidal concentration(CMFC) of oregano oil,carvacrol,citral and cinnamaldehyde against saccharomyces cerevisiae and aspergillus niger.Results indicated that oregano oil,carvacrol,citral and cinnamaldehyde could inhibit the growth of saccharomyces cerevisiae and aspergillus niger.The data show that the antimicrobial activities against saccharomyces cerevisiae... |
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| Keywords: | essential oil antimicrobial activity fungi |
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