孜然油对几种果蔬贮藏致病菌抑制作用分析  

Preliminary Research for Inhibitory Effect of Essential Oil from Cuminum cyminum Against Pathogenic Microorganisms on Fruit and Vegetable Storage

作　　者：聂莹[1] 李淑英[1] 齐小雨[2] 杨帆[3] 木泰华[1] 唐选明[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 [2]安徽农业大学,合肥230036 [3]内蒙古农业大学,呼和浩特010018

出　　处：《生物技术通报》2013年第4期167-171,共5页Biotechnology Bulletin

基　　金：甘省高层次人才创新创业扶持行动计划项目(1113jhtf010)

摘　　要：运用水蒸汽法从孜然籽中提取孜然油,得率为2.7%。气质联用-色谱法(GC-MS)分析孜然油中含有13种成分,含量最高的为枯茗醇与一种未知结构的混合物,含量为42.86%;其次为枯茗醛,含量为27.66%。孜然油对晚疫病菌、扩展青霉、匍枝根霉、茄腐镰刀菌均具有明显的抑制作用,最小抑菌浓度依次为0.4‰、0.6‰、0.3‰、0.3‰。孜然油可抑制扩展青霉和匍枝根霉的孢子萌发,最小抑制浓度分别为0.16‰、0.8‰。孜然油较强的抑菌活性为其在果蔬储藏保鲜中开发新型植物源抑菌杀菌剂奠定基础。Yellow essential oil of Cuminum cyminum was obtained by steam distillation estraction method with the yeild of 2.7%. 13 kinds of components was identified by GC-MS.Cuminylalcohol and an unknow compound are the first main component （ 42.68% ） , and cuminal is followed by the content of 2？.66%. Moreover, the antifungial activity of Phytophthora infestans, Penicillium expansum, Rhizopus stolonifer, Fusarium solani was tested, and the minium inhibition concentration of essential oil to these 4 kinds of fungis was 0.4‰, 0.6‰, 0.3‰,0.3‰. The inhibitory concentration of Cuminum cyminum extract to the spore of Penicillium expansum and Rhizopus stolonifer is 0.16 ‰ , 0.8 ‰ respectively. Also, essential oil extracted from Cuminum cyminum also showed stronger antibacterial activity of Bacillus subtilis than the of Escherichia. All of above these provide that Cuminum cyminum essential oil with high antimicrobial activity could be developed as a new kind of essential oil germicide on fruit and vegetable preservation.

关 键 词：孜然油 抑菌活性 果蔬贮藏保鲜 植物源杀菌剂 

分 类 号：S609.3[农业科学—园艺学]