肉桂油抑菌效果研究  

Research on bacteriostasis effect of oil of cinnamon

作　　者：赵文红[1] 钱敏[1] 刘晓艳[1] 白卫东[1] 余湘筠[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工业科技》2009年第7期103-104,108,共3页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2006B20701007);云浮-仲恺科研基金(G2004009)

摘　　要：采用滤纸片法测定抑菌圈,平板划线法测定最低抑菌浓度(MIC),以及对单一菌种的气相抑菌实验和对空气中常见菌体的气相抑菌实验,研究了肉桂油对4种细菌、2种酵母、6种霉菌的抑菌活性及其最低抑菌浓度(MIC)。结果表明:肉桂油对供试的细菌、酵母、霉菌均有较强的抑菌活性,并且对霉菌的抑菌活性更强一些,且肉桂油即使不直接加入到培养基中,其挥发成分在菌体表面对细菌、真菌和空气中常见菌体也均有较强的抑菌活性。对所有供试菌种的最低抑菌浓度(MIC)小于0.8mL/L,其中黑曲霉的MIC最低,达到0.05mL/L。Antibacterial activity of cinnamon oil on four species of bacteria, two species of yeast, six species streptomyces and the minimum inhibitory concentration （MIC） were studied by the four methods= the bacteriostasis circle determination-filters slip of paper law, the minimum inhibitory concentration （MIC）--flat- ine,the test of gas in the air for a single strain of inhibition and common bacterial inhibition gas test in the air.The results showed that： cinnamon oil on the tested bacteria,yeast, streptomyces had strong antibacterial activity, and had a stronger inhibitory activity in streptomyces. Volatile components of the bacterial cell surface had strong antibacterial activity without cinnamon oil in the minimum both in air fungi and bacteria.The inhibitory concentration （MIC） of all of the tested strains was less than 0.8mL/L,and the MIC of Niger was the lest,achieving 0.05mL/L.

关 键 词：肉桂油 抑菌 MIC 

分 类 号：TS202.3[轻工技术与工程—食品科学]