Antibacterial Effect of Lavender （Lavandula） Flavor （Volatile）  

作　　者：Jin-ichi Sasaki Kanako Yamanouchi Masahiko Nagaki Hiroaki Arima Naoto Aramachi Takashi Inaba 

机构地区：[1]Department of Emergency Medical Technology, Hirosaki University of Health and Welfare Junior College, 2-50gimachi Hirosaki036-8104, Japan [2]Department of Pathogenic Analysis, Hirosaki University Graduate School of Health Sciences, 66-1 Hon-cyo Hirosaki 036-8564,Japan [3]Department of Nursing Science, Hirosaki University of Health and Welfare, 3-18-1 Sanpinai Hirosaski 036-8102, Japan

出　　处：《Journal of Food Science and Engineering》2015年第2期95-102,共8页食品科学与工程（英文版）（美国）

摘　　要：The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.

关 键 词：Lavender flavor （volatile） citronellal flavor （volatile） bacteria killing potency growth curve of bacteria. 

分 类 号：TQ651.2[化学工程—精细化工] S852.612[农业科学—基础兽医学]