八种植物精油体外抑菌效果的比较  

A comparison of eight plant essential oils against microorganisms

作　　者：李国林[1] 张忠[1] 毕阳[1] 刘瑶瑶[1] 邓惠文[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第7期130-133,共4页Science and Technology of Food Industry

基　　金：果蔬产后生物污染削减与脱除技术研发(2012AA101607-1);甘肃农业大学盛彤笙科技创新基金(GSAU-STS-1239)

摘　　要：采用水蒸馏方法提取肉桂、丁香、百里香、孜然、当归、花椒、荜拨和草果精油,应用琼脂平板打孔法测定了八种植物精油对Altern ariaalternate,Trichothecium roseum,Penicillium expansum,Aspergillus flavus四种真菌和Bacillus subtilis,Pseudomonas fluorescence,Staphylococcus aureus,Escherichiacoli四种腐败细菌的体外抑菌活性。结果表明:肉桂精油对供试真菌和细菌均有显著的抑制效果,真菌中对T.roseum的作用最强,抑菌率达到95.56%,细菌中对E.colli的抑制作用最强,抑菌率为86.79%。八种精油对P.expansum,A.flavus,B.subtilis,P.fluorescence和E.coli均有抑菌活性,在供试细菌中,草果精油对四种细菌的抑制作用仅次于肉桂精油,抑制率达到80%左右。结论:八种植物精油都具有抑菌活性,但存在差异,其中肉桂精油的效果最好,而草果精油作为一种新型抑菌剂值得进一步研究和开发。Essential oils was extracted by steam distillation from eight plants （Cinnamomum cassia, Syzygium aromaticum , Thymus vulgaris , Cuminum cyminum , Angelica sinensis , Zanthoxylum bungeanumm , Piper Iongum L. , Amomum tsaoko）.The agar well diffusion technique was applied to determine the antimicrobiaI activity of essential oils extracts from eight plants against four fungi （A. alternate, T.roseum, P. expansum, A. flavus）and four bacteria（ B. subtilis,P, fluorescence, S. aureus, E. coil）.The result showed that cinnamon essential oil displayed the strongest antimicrobial activity both on T. roseum and E. colli which inhibitory rate （IR）reached 95.56% and 86.79% respectively.All of these essential oils had antifungal activity on P.expansum,A. flavus, B.subtllis, P. fluorescence and E. coli.The A. tsao-ko essential oil also showed strong antibacterial activity against four bacteria and the IR reached about 80%.1t was concluded that antimicrobial activity among these plant essential oils had difference, C. cassia essential oil possess the strongest antifungal activity, but as a novel antibacterial agent, A. tsaoko essential oil deserve to further study.

关 键 词：植物精油 抑菌活性 真菌 细菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]