丁香精油及丁香酚对食品腐败菌的抑菌活性研究  

Antimicrobial Activity of Clove Essential Oils and Eugenol against Food-borne Bacteria

作　　者：曾荣[1] 陈金印[2] 林丽超[1] 

机构地区：[1]佛山科学技术学院食品与园艺学院,广东佛山528200 [2]江西农业大学农学院,江西南昌330045

出　　处：《江西农业大学学报》2013年第4期852-857,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金项目(31160343);国家"十二五"科技支撑计划项目(2012BAD38B03-2);农业部科技成果转化资金项目(2011GB2C500017)

摘　　要：以丁香精油及丁香酚为研究对象,研究了其对食品中常见腐败菌及致病菌的抑制效果。结果表明,丁香精油及丁香酚具有广谱抗菌性,对供试的革兰氏阴性和阳性菌均表现出了较强的抑菌活性,其中对革兰氏阳性菌的抑制效果优于革兰氏阴性菌。通过测定两种物质对供试菌的MIC、MBC及毒力回归方程,结果显示丁香精油及丁香酚对金黄色葡萄球菌及蜡样芽胞杆菌的毒力最强,对绿脓假单胞菌的抑制活性最弱。The antimicrobial characteristics of clove essent.ial oils （CEO） and eugenol were studied in or- der to provide a basis for the development of natural and safer preservatives. The antimicrobiat activities of the agents against 4 Gram - positive bacteria and 4 Gram - negative bacteria, such as MI.C, MBC and regression e- quation ,were observed. The CEO and eugenol showed effective antimicrobial activities and broad antimicrobial spectrum against all the tested bacteria species, in which Staphyloccocus aureus and Listeria monocytogenes were most sensitive and Pseudomonas aeruginosa showed higher resistant ability. In conclusion, the CEO and eugenol may be selected as natural preservatives and antibacterial agents.

关 键 词：丁香精油 丁香酚 抑菌活性 食品腐败菌 

分 类 号：S482.292[农业科学—农药学]