三种桂产桉叶油对常见致腐菌的抑制作用研究

采用水蒸气蒸馏法提取柠檬桉、窿缘桉、尾叶桉三种桂产桉叶挥发油,并用GC-MS对三种桉叶挥发油的化学成分进行分析;采用试管二倍稀释法测定了三种挥发油对食品中常见致腐菌（蜡状芽孢杆菌、姜瘟杆菌、痢疾杆菌、沙门氏菌、烟曲霉、黑曲霉）的最小抑菌浓度,并以亚硝酸盐为阳性对照。结果表明:三种桉叶挥发油的化学成分及含量有很大的差异,对供试菌种均有一定的抑制性,尤以柠檬桉叶挥发油的抑菌活性最为突出,有望应用于食品保鲜中。 

Study on major components and antimicrobial activities of volatile oil extracted from three kinds of eucalyptus leaves

Three kinds of volatile oil were extracted from Eucalyptus lemon, Eucalyptus exserta, Eucalyptus urophylla with steam distillation respectively and the components of the oils were analyzed by GC-MS. The antimicrobial effects of the oil against foodborne pathogens were tested using double dilution method and the nitrite was used as positive control substance. The results showed that there were big difference between the chemical composition and content of three kinds of volatile oil. Three kinds of Eucalyptus essential oil had certain inhibition activity on the test bacteria and the antimicrobial activity of lemon eucalyptus essential oil was remarkable. Eucalyptus essential oil had good bacteriostatic effect and had application prospect in food preservation.