天然活性单萜—柠檬烯的抑菌性能研究  

Antimicrobial Ability of Limonene,a Natural and Active Monoterpene

作　　者：王雪梅[1] 谌徽[1] 李雪姣[1] 孙永红[1] 高红亮[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《吉林农业大学学报》2010年第1期24-28,共5页Journal of Jilin Agricultural University

基　　金：国家自然科学基金项目(30600079)

摘　　要：采用最低抑菌浓度法和琼脂打孔扩散法研究了柠檬烯的抑菌活性。结果表明:柠檬烯对啤酒酵母和面包酵母最低抑菌浓度均为320 mg/L,而对金黄色葡萄球菌没有明显抑菌作用;在pH4～9范围内,抑菌活性比较稳定;经80℃加热抑菌活性没有降低,经100℃加热对面包酵母和大肠杆菌抑菌活性降低,121℃湿热处理后抑菌活性均降低。抑菌圈试验结果表明:柠檬烯对啤酒酵母、面包酵母和黑曲霉的抑菌效果明显优于山梨酸钾和苯甲酸钠。The antimicrobial activity of limonene was determined by minimum inhibitory concentration （MIC） and inhibitory circle. The results showed that MIC to Saccharomyces cerevisiae and Saccharomyces sp. was 320 mg/L. However, it didn＇t show obvious antimicrobial effect on Staphylococcus aureus. Its antimicrobial ability was stable in pH value between 4 and 9. It was also stable when heated at 80℃. However, the antimicrobial ability to Saccharomyces sp. and Escherichla coil decreased when heated at 100℃. And it decreased when heated at 121℃ .The resuhs of inhibitory circle showed that limonene had better antimicrobial ability to Saccharomyces cerevisiae, Saccharomyces sp. and Aspergillus niger than potassium sorbate and sodium benzoate.

关 键 词：柠檬烯 抑菌性能 食品防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]