复合精油对黄曲霉联合抑菌作用研究  

Research of the inhibition activities effect of complex essential oil on Aspergillus flavus

作　　者：曲春阳[1] 潘磊庆[1] 屠康[1] 杨立之[1] 

机构地区：[1]南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2012年第10期128-130,134,共4页Science and Technology of Food Industry

基　　金：农业部948项目(2011-S10);中央高校基本科研业务费南京农业大学项目(KYZ201120);江苏省高校优势学科建设工程

摘　　要：采用联合抑菌评价方法,通过测定植物精油抑菌圈直径、最低抑菌浓度(Minimum Inhibition Concentration,MIC)、最低生长下降浓度(Reduction Concentration,RC)、联合抑菌指数(Fractional Inhibitory Concentration,FIC),对植物精油单独及联合使用后的抑菌效果进行评价,筛选最佳抑制黄曲霉活性作用的复合精油种类及配比。结果表明:大蒜、肉桂、丁香、薄荷精油单独或复合使用均有较强抑制黄曲霉活性的作用。大蒜与肉桂精油联合抑菌评价为相加作用。当大蒜精油与肉桂精油复合体积比为1∶3时,复合精油具有最佳抑制黄曲霉活性的效果。因此,复合精油作为有效防霉保鲜成分具有良好的研发与应用前景。The Diameter of Antibiotic Circle,Minimum Inhibition Concentration（MIC）,Reduction Concentration（RC）and Fractional Inhibitory Concentration（FIC）of plant essential oils which used in single or combined were tested,and the fungicidal activities were evaluated by combined antiseptic evaluation method in order to find the best types and ratio of essential oils for inhibiting activities on Aspergillus flavus.The results indicated that garlic,cinnamon,clove and mint essential oils had strong inhibition activities on Aspergillus flavus.Combination of garlic and cinnamon essential oil showed surperimposed inhibition effects on Aspergillus flavus.The combined essential oil of garlic and cinnamon essential oil had the best inhibition effect on Aspergillus flavus when the volume ratio of them was 1：3.Therefore,this type of combined essential oil had a potential for the further applications as effective fungicidal components.

关 键 词：复合精油 黄曲霉 联合抑菌 效果 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]