肉桂提取液对果蔬致病菌的体外抑菌试验  

In vitro experiment on the antimicrobial activities of cinnamon extracts to pathogen

作　　者：李科玮[1] 毕阳[1] 张忠[1] 高雄杰[1] 李红霞[1] 伍利芬[1] 毕文[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2010年第3期81-84,共4页Journal of Gansu Agricultural University

基　　金：国家自然基金面上项目(30671465)

摘　　要：用肉桂皮的石油醚提取液对8种食品常见致病菌进行体外抑菌试验,结果表明,该提取液对细菌、真菌均表现出一定的抑菌作用,其抑菌效力对菌种具有选择性,该提取液对Trichothecium roseum的抑菌效果最明显,对Staphylococcus aureus的抑菌效果最差,并且其抑制真菌的效果明显强于细菌.48h后测定提取液对各供试菌种的最低抑菌浓度值,发现提取液对大多数供试菌种的最低抑菌浓度值为0.104g·mL-1,只有对Alternaria alternata和Fusarium sulphureum的最低抑菌浓度值为0.208g·mL-1.The research studied the antimicrobial activity of petroleum ether extracts of cinnamon,Cinnamomum cassia Presl,against eight kinds of common pathogens in food. The results revealed that the extracts showed certain antimicrobial activity on bacteria and fungi, and the antimicrobial activity had the selectivity on different strain. The antimicrobial effect of the extracts to the Trichothecium roseum was the highest while to the Staphylococcus aureus was the lowest, moreover, the inhibitory effect against the fungi was stronger than that against the bacteria. Minimum inhibitory concentrations （MIC） were determined after 48 h, the MIC of the extracts to most tested pathogens was 0.104 g·mL^-1, except the MIC of Alternaria alternate and Fusarium sulphureum was 0.208 g·mL^-1.

关 键 词：肉桂 抑菌活性 肉桂醛 最低抑菌浓度 

分 类 号：S609.3[农业科学—园艺学]