复合香辛料精油对空气微生物气相抗菌作用研究  

Study on antimicrobial effect of complex spice essential oils on airborne microbes by fumigation

作　　者：林雅慧[1] 柴向华[1] 吴克刚[1] 王胜利 段雪娟[1] 黄海娟[1] 唐宗盛[1] 罗辑[1] 

机构地区：[1]广东工业大学轻工化工学院食品添加剂与食品质量安全研究室,广东广州510006 [2]东莞市百味佳食品有限公司,广东东莞523416

出　　处：《食品工业科技》2012年第1期109-111,共3页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破(2009A020700005);省部产学研项目(2010B090400029);广东省科技计划(2009B020312011)

摘　　要：探讨复合香辛料精油通过挥发对空气微生物的气相抑制、杀灭效果。采用空气自然沉降法接种空气微生物(细菌、霉菌),用复合香辛料精油气相抗菌剂在培养皿中对其进行气相杀灭、抑制实验,测其对细菌、霉菌的杀菌率和抑菌率。实验结果:复合香辛料精油对空气中细菌的气相杀灭及抑制率分别达到77%、91%以上;对霉菌的杀灭、抑制率均接近100%。可见,复合香辛料精油通过挥发可对空气微生物产生显著的气相抗菌作用。Antimicrobial effect of complex spice essential oils on microbes in air by fumigation was studied.Lethality and inhibition ratio of complex spice essential oils were analyzed by fumigating bacterias and fungus pitched in air by falling down naturally.Results showed that bactericidal effect and bacteriostatic effect of complex spice essential oils reached to over 77% and 91%,respectively,fungicidal effect and fungistasis effect reached 100% more or less.Complex spice essential oils have significant antimicrobial effect by fumigation.

关 键 词：香辛料精油 空气微生物 气相抗菌作用 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]