丁香精油对果蔬采后病原菌抑制效应研究

从香辛料中提取出的精油具有良好的抑菌能力，在果蔬天然防腐保鲜剂的开发应用研究中具有重要前景。以丁香为原料，比较了超临界CO2萃取、水蒸汽蒸馏、直接加热水蒸馏所得丁香精油对果蔬采后主要病原菌的抑制效果。结果表明丁香精油对葡萄、冬枣、桃、蒜蓬等果蔬采后主要病原菌具有良好的抑制效果，600mg／L的丁香精油能够完全抑制葡萄灰霉菌、链格孢、冬枣青霉的生长，500mg／L的丁香超临界提取精油对桃灰霉、蒜薹葱鳞灰葡萄孢抑菌率分别为79．3％、85．7％。在二种不同的提取方法中，水蒸汽蒸馏的精油抑菌效果最好，超临界CO2萃取次之，直接加热水蒸馏稍筹。

Inhibitory Effect of Clove Essential Oils on Growth of Postharvest Pathogen of Fruits and Vegetables

Essential oils of several spices and herbs have shown strong antimicrobial activity and exhibited important prospect in exploitation of natural fungicides. This study has compared the inbibitory response of some important postharvest fungi to the clove essential oils extracted respectively by supercritical CO2, steam distillation and direct-water distillation. Clove essential oils showed apparent inhibitory effect on main pathogens to cause postharvest decay of grape, jujube, peach and garlic shoot. 600mg/L clove essential oil could wholly inhibit the growth of Botrytis cinerea, Alternaria alternate and Penicillium expansum. 500mg/L clove essential oil could inhibit the growth of Botytis cinerea to cause decay of peach and garlic stem by 79.3% and 85.7%, respectively. Among the three extraction methods, the order of antimicrobial efficacy was shoot distillation, supercritical CO2 extraction, and direct-water distillation.