植物精油对水产品中常见微生物的抑制效应  

Antibacterial Activity of Essential Oils Against Microorganism in Aquatic

作　　者：孙丽[1] 娄永江[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品与生物技术学报》2014年第7期755-761,共7页Journal of Food Science and Biotechnology

基　　金：宁波市"十二五"科技攻关项目(2010A10059);(2009C03017-3)

摘　　要：研究植物精油对水产品中常见腐败致病微生物的抑制效果.采用滤纸片法测定植物精油的抑菌圈直径,筛选出3种效果较佳的精油;然后运用试管梯度稀释法测定精油对供试菌的最低抑菌浓度（MIC）;采用棋盘稀释法对3种精油的联合抑菌活性进行了研究,并以FICI值对效果进行评价.通过抑菌圈的测定,筛选出肉桂精油、紫苏精油、丁香精油,各精油对供试菌的MIC值范围分别为：0.313～0.625,0.625～2.50,0.625～2.50 μL/mL.棋盘稀释法结果表明复配精油对6种供试菌都显示出了协同或相加作用,不存在无关作用和拮抗作用.The article has studied the inhibition effect of plant essential oil on common microorganisms in aquatic product.Method：Filter method is used to determine the bacteriostatic circle diameter of plant essential oil. As a result,three kinds of essential oils are selected.Thentest-tube gradient dilution method is developed for the determination of three kinds of essential oil about bacteria minimal inhibitory concentration （MIC）.Checkerboard dilution method is used for evaluating the joint bacteriostatic effect of oils by FICI value.Conclusion：Through the determination of bacteriostatic ring,cinnamon oil,Perilla oil and clove oil are selected.Each essential oil of antimicrobial MIC value range are：0.313 ～0.625,0.625 ～2.50,0.625 ～2.50 μL/mL.Checkerboard dilution method results show that the distribution of essential oils for six antimicrobial showed synergistic and additive effect;there is no independent role and antagonism.

关 键 词：精油 微生物 抑菌作用 水产品 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]