肉桂精油对蔬菜表面大肠杆菌O157∶H7生物膜的杀菌作用研究  

Study on antimicrobial activity of cinnamon oil against Escherichia coli O157∶H7 biofilms on vegetables surface

作　　者：林琳[1] 马翠霞[1] 周昌倩 陶贵泽 黎雅婷[1] 崔海英[1] LIN Lin MA Cui-xia ZHOU Chang-qian TAO Gui-ze LI Ya-ting CUI Hai-ying(School of Food ＆ Biological Engineering, Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国食品添加剂》2016年第12期151-155,共5页China Food Additives

基　　金：国家自然科学基金项目(31301573);江苏省自然科学基金项目(BK20130493);江苏大学大学生实践创新训练项目(201610299273W;201610299276W);第十五批大学生科研立项(15A168);江苏省第十三批"六大人才高峰"高层人才项目(NY-013)

摘　　要：实验评价了肉桂精油对大肠杆菌O157:H7的杀菌活性,并且研究了肉桂精油对新鲜蔬菜表面大肠杆菌O157:H7生物膜的清除效果。实验结果表明,肉桂精油具有较强的杀菌活性,短时间内即可灭活高浓度的大肠杆菌O157:H7游离细菌。此外,肉桂精油对大肠杆菌O157:H7生物膜有较好的清除作用,其最小抑制生物膜浓度(MBIC)和最小清除生物膜浓度(MBEC)仅为0.5 mg/m L和1 mg/m L,在浓度为2 mg/m L及4 mg/m L时,可在60 min内完全灭活生物膜细菌。当肉桂精油应用于生菜、菠菜、莴苣、青椒及黄瓜表面时,大肠杆菌O157:H7生物膜细菌数量大幅降低。附着在蔬菜表面的生物膜经4 mg/m L精油处理2d后,细菌数量均低于10 CFU/cm2。This study focuses on the bactericidal effect of cinnamon oil on Escherichia coli O157 ：H7（E. coliO157 ：H7）and the eradication effect of E. coli O157 ：H7 biofilms formed on vegetables surface. Cinnamon oil exhibited strong antibacterial activity. High level of planktonic E. coli O157 ：H7 were inactivated after treatment of cinnamon oil for short time. Besides,the scavenging effect of cinnamon oil on eradicating E. coli O157 ：H7 biofilms were obtained. The minimum biofilm inhibition concentration（MBIC）and minimal biofilm eradication concentration（MBEC）were 0.5 mg/m L and 1 mg/m L,respectively. After exposure to 2 mg/m L or 4 mg/m L cinnamon oil for 60 min,the bacteria in biofilms were completely inactivated. When cinnamon oil was employed on fresh lettuce,spinach,asparagus lettuce,green pepper and cucumber,the number of E. coli O157 ：H7 was dramatically decreased. Especially,after 4 mg/m L cinnamon oil treatment,E. coli O157 ：H7 numbers on vegetables were below 10 CFU/cm2 after 2 d.

关 键 词：肉桂精油 大肠杆菌O157:H7 生物膜 蔬菜 杀菌作用 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]