香辛料精油成分对生鲜食品中有害菌杀灭活性研究  

Bactericidal Activities of Spicy Essential Oils on Microorganisms in Crude Food

作　　者：段雪娟[1] 吴克刚[1] 柴向华[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《林产化学与工业》2012年第3期87-91,共5页Chemistry and Industry of Forest Products

基　　金：粤港关键领域重点突破项目(2009A020700005);广东工业大学校青年基金(405115040);广东省"211工程"项目(412110904)

摘　　要：采用平板稀释法和菌块转移法研究了百里香酚、丁香酚、肉桂醛、茴香脑、水杨醛、柠檬醛、香兰素7种食用植物精油组分对大肠杆菌、金黄色葡萄球菌、沙门氏菌、单增李斯特菌、副溶血性弧菌等生鲜食品常见5种有害菌的杀灭活性。实验结果表明,水杨醛对5种有害菌的综合杀灭能力最强,然后依次是百里香酚、肉桂醛、茴香脑、丁香酚、柠檬醛、香兰素。通过正交试验将水杨醛、肉桂醛、百里香酚、茴香脑复配,得到最佳组合是为:水杨醛、肉桂醛、百里香酚、茴香脑的质量比为2∶5∶20∶5,其杀灭所有供试菌的最低质量浓度为0.25 mg/L,仅为杀菌效果最好的单一水杨醛浓度的1/2。通过对香辛料精油成分杀菌作用协同效应分析得出,复配的香辛精油对单增李斯特菌的杀灭表现出很强的协同增效作用效果,对金黄色葡萄球菌、大肠杆菌和副溶血性弧菌的杀灭表现出相加作用,而对沙门氏菌则表现出无关作用。Bactericidal activities of seven spicy essential oil components on five microorganisms （ Escherichia Coil, Staphylococcus Aurous, Saimonella, Listeria monocytogenes, Vibrio Parahemolyticus ） were studied by plate dilution method and transferring sub- strate cob method. Results showed that salicylaldehyde had the best bactericidal activity, followed successively by thymol, cin- namic aldehyde, anethole, eugenol, citral, vanillin. The optimal composite essential oil （ salicylaldehyde ： cinnamic aldehyde ： thymol ： anethole 2 ： 5 ： 20： 5. ） was obtained through orthogonal test. The minimum bactericidal mass concentration of the compos- ite essential oil for killing five pathogens was O. 25 mg/L, only 1/2 of that of salicylaldehyde. Synergistic sterilization effects of composite essential oil was analyzed. The composite essential oil showed a strong synergistic effect on Listeria monocytogenes, an additive effect on Staphylococcus Aurous , Escherichia Coli and Vibrio Parahemolyticus, and unrelated effect on Salmonella.

关 键 词：香辛料精油 杀菌活性 触杀 

分 类 号：TQ35[化学工程] TS202.3[轻工技术与工程—食品科学]