茶树油、丁香酚和柠檬醛对荔枝黑曲霉的抑制作用  

Inhibitory Effects of Tea Tree Oil,Eugenol and Citral on Aspergillus niger in Litchi

作　　者：钟业俊[1] 徐欣源[1] 刘成梅[1] 孙健[2] 吴建永[1] 刘桃英[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]广西农业科学院农产品加工研究所,广西南宁530007

出　　处：《食品科学》2012年第11期21-24,共4页Food Science

基　　金：广西科学研究与技术开发计划项目(桂科攻10100009-2)

摘　　要：研究茶树油、丁香酚和柠檬醛的挥发性香氛对荔枝致腐真菌黑曲霉的抑制作用,采用复配方法探究3种香料对黑曲霉的协同抑菌性。结果表明:丁香酚和柠檬醛的挥发性香氛对黑曲霉有较强的抑制作用,最低抑菌浓度分别为0.3μL/cm3和0.4μL/cm3;茶树油挥发性香氛抑制黑曲霉的作用稍差,但与丁香酚和柠檬醛复配后协同抑菌作用增强。The inhibitory and synergistic inhibitory effects of volatile aromatic components from tea tree oil, eugenol and citral on rot-causing fungi such as AspergiUus niger in litchi were studied. The results showed that the volatile aromatic components from eugenol and citral had strong inhibitory effect on Aspergillus niger with minimum inhibition concentrations of 0.3 μL/cm^3 （air volume） and 0.4 μL/cm^3 （air volume）, respectively. The anti-fungal effect of tea tree oil was weak, while its inhibitory effect could be enhanced in the attendance of eugenol and citral.

关 键 词：茶树油 丁香酚 柠檬醛 黑曲霉 抑菌作用 

分 类 号：TS201.6[轻工技术与工程—食品科学]