九种精油的抗菌活性及其防腐特性研究  

Study of the antibacterial activity and preservative effect of nine kinds of essential oil

作　　者：钱骅[1] 赵伯涛[1] 夏劲[2] 黄晓德 

机构地区：[1]南京野生植物综合利用研究院,南京210042 [2]南京师范大学生命科学院,南京210097

出　　处：《中国调味品》2010年第4期69-72,共4页China Condiment

摘　　要：文章比较了九种精油的抑菌活性,并对其在牛奶和圣女果的防腐性进行了初步研究,实验表明:牛至、大蒜、山苍子和桉叶油对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌有较强的抑杀作用,大蒜精油对金黄色葡萄球菌和枯草芽孢杆菌的MIC为0.125%,大蒜和花椒精油还具有很好的防腐作用,可抑制牛奶和圣女果的腐败变质。The bacteriostatic characteristic and preservative effect of nine kinds of essentile oil have been compared, the results showed that these essential oils of Common Origanum, Garlic, Mountain Spicy Tree and Tasmanian Bluegum have a bacteriostatic effect on Staphylococcus aureus, Bacillus subtilis and Escherichia coli . The minium inhibit concentration（MIC）on Staphylococcus aureus and Bacillus subtilis of the Garlic oil were both 0. 125M. The Garlic oil and Bunge Pricklyash oil had alse preservative effect.

关 键 词：精油 抑菌 防腐 金黄色葡萄球菌 枯草芽孢杆菌 大肠杆菌 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]