香辛料精油及单体的体外抑菌活性研究

采用滤纸片法和溶液二倍稀释法研究肉桂、丁香、牛至等天然香辛料精油及其单体对大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺菌、枯草芽孢杆菌等常见食源性致病菌、腐败菌的体外抑菌活性,并考察了pH值对抑菌活性的影响。结果表明各精油及其单体对各菌株均具有良好的体外抑制作用,酸性条件有利于增强肉桂、丁香精油及其单体的抑菌活性。

Study on the in vitro Antimicrobial Activities of Some Spice Essential Oils and Their Ingredients

The in vitro antimicrobial activities of spice essential oils including Cinnamomum Verum, Syringa oblata, 0riganum vulgare L.and their main ingredients were studied using filter-paper and serial two-fold methods.The common food-borne pathogens and spoilage bacteria including E.coli, staphylococcus aureus, Salmonella, Shigella, S.cerevisiae and B.subtilis were employed as the test strains.Furthermore, the effect of pH value on the antimicrobial activity was investigated.The results indicated that all the spice essential oils and their ingredients showed good in vitro antibacterial activities against all the microbials and the acidic conditions could strengthen the activities of Cinnamomum Verum, Syringa oblata essential oil and their ingredients.