牛至油、香芹酚、柠檬醛和肉桂醛抗真菌研究  

Antimicrobial activity of oregano ossential oil,carvacrol,citral and cinnamaldehyde

作　　者：王新伟[1] 杜会云[1] 宋玉函[1] 马中苏[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130025

出　　处：《食品科技》2011年第2期193-196,202,共5页Food Science and Technology

基　　金：国家"863"高技术研究发展计划项目(2008AA10Z308);吉林省科技发展计划项目(20060717)

摘　　要：采用纸片扩散法以及双倍稀释法研究牛至油、香芹酚、柠檬醛和肉桂醛对面包酵母和黑曲霉的抑菌效果、最小抑菌浓度(CMIC)和最小杀菌浓度(CMFC)。结果表明,牛至油、香芹酚、柠檬醛和肉桂醛对面包酵母和黑曲霉均有明显的抑制作用。抑菌效力相比较,对面包酵母的抑制效果:肉桂醛>香芹酚>牛至油>柠檬醛;对黑曲霉的抑制效果:香芹酚>牛至油>肉桂醛>柠檬醛。因此,牛至油、香芹酚、柠檬醛和肉桂醛可以作为天然抑菌剂应用于食品加工中。Filter paper diffusion method and double dilution method were used to determine inhibitory effect,minimum inhibitory concentration（CMIC） and minimal fungicidal concentration（CMFC） of oregano oil,carvacrol,citral and cinnamaldehyde against saccharomyces cerevisiae and aspergillus niger.Results indicated that oregano oil,carvacrol,citral and cinnamaldehyde could inhibit the growth of saccharomyces cerevisiae and aspergillus niger.The data show that the antimicrobial activities against saccharomyces cerevisiae were in the following order： carvacrol oregano oilcinnamaldehydecitral,and the antimicrobial activities against aspergillus niger were as follows： cinnamaldehydecarvacroloregano oilcitral.These results showed that oregano oil,carvacrol,citral and cinnamaldehyde could be used as natural antimicrobial agents and applied to food processing.

关 键 词：精油 抑菌性 真菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]