茶油抑菌效果的研究  

Study on the Antimicrobial Effect of the Camellia Oil

作　　者：蒋玲艳[1] 王林果[1] 欧熳熳[1] 

机构地区：[1]玉林师范学院化学与生物系,广西玉林537000

出　　处：《安徽农业科学》2008年第14期5913-5914,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究茶油的抑菌性能及其对常见微生物的抑制效果。[方法]采用滤纸片法研究茶油的抑菌能力;用气相色谱法对茶油中的脂肪酸成分进行简单的测定。[结果]茶油对细菌、霉菌和酵母均具有很好的抑菌作用,茶油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、黑曲霉和米曲霉、啤酒酵母的最低抑菌浓度分别是3%、4%、7%、3%、1%,其抑菌效果与100μg/ml的氨苄青霉素效果相当。茶油在pH值4～9的范围内具有明显的抑菌作用。茶油溶液经80、100、121℃加热处理20 min后,茶油仍保持良好的抑菌效果。[结论]茶油对常见的微生物具有很好的抑制效果,且其抑菌能力几乎不受pH值影响,热稳定性高。[Objective]The study aim to research the antimicrobial capability of camellia oil and its antimicrobial effect of camellia oil on the common microbe.[Method] The filter paper method was used to study the antimicrobial capability of camellia oil and the gas chromatography method was used to measure the fatty acid composition of camellia oil.[Result] The camellia oil could effectively inhibit the experimental microorganism such as bacteria,mildew and yeast.The minimal inhibitory concn.of camellia oil to Taphylococcus aureaus,Escherichia coli,Bacillus subtilis,Aspergillus niger and Aspergillus oryzae and Saccharomyes cerevisiae were 3%,4%,7%,3% and 1%,resp.The antimicrobial effect was equal to that of ampinicinin at 100 μg/ml.The camellia oil had obvious antimicrobial effect when pH was in 4～9 and after its solution was treated by 80,100 and 121℃ for 20 minutes.[Conclusion] The camellia oil could inhibit the familiar microorganism better and its antimicrobial function was hardly influenced by pH and heating,so it had higher thermostability.

关 键 词：茶油 气相色谱 抑菌效果 热稳定性 

分 类 号：S571.1[农业科学—茶叶生产加工]