柑橘类精油抗菌活性的研究  

The Study of Antibacterial Activity of the Citrus Essential Oil

作　　者：李悦[1] 侯滨滨[1] 赵婧[1] 

机构地区：[1]天津渤海职业技术学院,天津300402

出　　处：《食品研究与开发》2011年第6期190-192,共3页Food Research and Development

摘　　要：从柑橘类水果柑桔、柠檬、葡萄柚的果皮中用微波萃取法提取出精油,采用制片扩散法,连续稀释法对3种精油的抑菌效果和最小抑菌浓度(MIC)进行了分析,结果表明3种精油均具有较强的抑菌活性,抑菌强度:葡萄柚精油>柠檬精油>柑桔精油,3种精油均具有一定的开发和利用价值。The essential oil extracted from citrus peel with microwave,which we used disk diffusion method and serial dilution method to analysis the antibacterial activity and MIC.The result is that the three essential oils have strong antibacterial activity.The strength of antibacterial activity is： grapefruit Essential Oil Lemon essential oilorange essential oil.So the citrus essential oil which has quite strong antibacterial activity enjoys a prosperous marketing prospect.

关 键 词：柑橘类 精油 抑菌 

分 类 号：TQ461[化学工程—制药化工]