芹菜籽精油的抑菌与抗氧化作用研究

目的:测定芹菜籽精油(Celery seed essential oil)对几种常见食品污染微生物的抑菌活性以及抗氧化作用。方法:采用琼脂扩散法及肉汤稀释法测定精油的抑菌作用、采用DPPH(对二苯代苦味肼基)法、ABTS(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)法、清除超氧离子法和抗亚油酸脂质过氧化法测定芹菜籽精油的清除自由基、抗氧化作用。结果:芹菜籽精油对于多种病原性微生物有良好的抑制作用,尤其对于革兰氏阳性菌,抑制效果尤为明显。并且,芹菜籽精油具有良好的清除自由基、抗氧化的作用,其作用要强于丁基羟基苯甲醚(BHA)和二丁基羟基甲苯(BHT)。

Antimicrobial and antioxidant effect of Celery seed essential oil

Objective:Determining antibacterial activity and antioxidant effect of celery seed oil(Celery seed essential oil) to several common microbial of food contamination.Methods:Using the agar diffusion method and broth dilution determining the antimicrobial effect of essential oils,using DPPH(on the diphenyl bitter hydrazine) method,ABTS(2,2-United nitrogen-bis(3-ethyl-benzothiazole-6-acid) two ammonium salt) method,superoxide ion method and anti-lipid peroxidation of linoleic acid method determining the scavenging free radicals and antioxidant activity of Celery seed essential oil.Results:celery seed oil for a variety of pathogenic micro-organisms have a good inhibitory effect,especially for Gram-positive bacteria,the inhibitory effect is particularly evident.Also,celery seed oil has a good free radical scavenging,antioxidant effects,work better than butyl hydroxyanisole(BHA) and butylated hydroxytoluene(BHT).