丁香和肉桂精油气相抑菌活性研究

采用超临界CO2萃取法提取丁香和肉桂精油,并通过滤纸片法、固相扩散法、气相扩散法等体外抗菌试验,比较了丁香、肉桂精油及混合精油和常用化学防腐剂山梨酸钾对11株食品中常见污染菌的抑菌作用。结果表明:丁香、肉桂精油及混合精油对供试细菌、霉菌和酵母菌均有较强的抑制作用,抑菌效果显著优于山梨酸钾;对霉菌的抑菌作用显著高于酵母菌和细菌,且气态抑制作用比固相抑菌作用强;混合精油对细菌的抑菌作用有拮抗作用,在气相中的拮抗作用更强;对酵母菌的抑菌作用没有影响;对黄曲霉和黑曲霉有相加作用;对桔青霉有协同作用。

Antimicrobial Activity in the Vapour Phase of a Combination of Cinnamon and Clove Essential Oils

Supercritical carbon dioxide extraction technique was used to extract the cinnamon and clove essential oils.The antimicrobial activity to 11 important foodborne pathogens bacteria and the minimum inhibitory concentration of cinnamon and clove essential oils and their combination(1∶1)are studied by paper filtering method,agar diffusion disc method and volatilization method.The antimicrobial activity was assessed by means of the fractional inhibitory concentration index of the mixture.The results showed that these essential oils have consideration antimicrobial activity to bacteria,yeast and mold,the fungi are the most sensitive microorganisms.Essential oils showed higher activity in the vapour phase.Pseudomonas aeruginosa was the only microorganism that was better inhibited when in direct contact.The vapours of the combination of essential oils exerted an antagonistic effect on the growth of four Gram-negative and four Gram-positive bacteria,while they wielded a synergistic effect for the inhibition of Penicillium citrinum,an additive effect for Aspergillus flavus and Aspergillus Niger.No any effect was obtained on the growth of yeast.