单离香料对黄曲霉的气相熏杀作用研究(英文)  

Fungicidal Effect of Isolates on Aspergillus flavus by Fumigation

作　　者：吴克刚[1] 林雅慧[1,2] 段雪娟[1] 柴向华[1] 赵欣欣[1] 

机构地区：[1]广东工业大学轻工化工学院食品科学系,广东广州510006 [2]广州甘蔗糖业研究所,广东广州510316

出　　处：《林产化学与工业》2014年第2期119-125,共7页Chemistry and Industry of Forest Products

基　　金：粤港关键领域重点突破项目(2009A020700005);广东省科技计划项目(2012B020316005);广东省教育部产学研结合项目(2012B091100477)

摘　　要：为了开发潜在的植源性单离香料用于控制食品储藏过程中的霉变,采用平板熏蒸法和菌块转移法研究7种单离香料的杀菌作用。实验表明,单离香料对黄曲霉的杀菌作用依次为肉桂醛>百里香酚,水杨醛,柠檬醛>茴香脑>丁香酚,香兰素对黄曲霉基本没有作用。水杨醛、百里香酚、柠檬醛和肉桂醛的质量比为5∶5∶5∶1时有显著的协同增效作用,最小杀菌体积分数为0.031 25 mL/L。扫描电镜分析表明复合物使黄曲霉菌丝变薄、破裂、干枯,孢子收缩变形。复配香料影响黄曲霉的正常生理代谢,进一步导致抑制、杀灭作用。单离香料分子的活性中心为高电子云密度处,活性中心电子云密度高和空间位阻小,其杀菌效果更佳。The fungicidal effects of seven natural isolates were evaluated by flat plate fumigation and block transfer methods. Results showed the fungicidal activity of isolates was in the order of cinnamaldehyde〉thymol, salicylaldehyde, citral〉anethole〉eugenol. However, vanillin did not showed any fungicidal activity. The compound of salicylaldehyde, thymol, citral and cinnamaldehyde, in a ratio of 5：5：5：1, showed significant synergy effect, with the minimum fungicidal concentration （ MFC） of 0. 031 25 mL/L. SEM analysis showed that the isolate compound made the hypha of Aspergillus flavus become thinner, breakable and wizened, and the spores become shrunken and deformed. The compound affected the normal growth and metabolism of A. flavus, and led to fungistatic or fungicidal activity. The high electron density positions of isolate molecules were the active sites of fungicidal activity. More active sites with higher electron density and smaller steric hindrance resulted in the stronger fungicidal activity. The findings of the present study demonstrated the possible exploration of plants based isolates as safety preservatives against fungal spoilage during food stuffs storage.

关 键 词：黄曲霉 杀菌作用 熏蒸 单离香料 

分 类 号：TQ35[化学工程]