香辛料提取液对假单胞菌和葡萄球菌及热死环丝菌的抑菌研究  

Study on antibacterial activity of 7 spices on Pseudomonas,Staphylococcus and Brochothrix

作　　者：田凤[1] 李晓[1] 崔宇倩 徐令怡 綦菁华[1] 

机构地区：[1]北京农学院食品科学与工程学院/农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206

出　　处：《北京农学院学报》2017年第2期10-14,共5页Journal of Beijing University of Agriculture

基　　金：生猪产业技术体系北京市创新团队基金资助(5075237006/002)

摘　　要：【目的】筛选对假单胞菌、葡萄球菌、热死环丝菌有针对性抑菌效果的香辛料。【方法】应用微生物比浊法研究7种天然香辛料提取液的抑菌性能,应用管碟法测定八角茴香、丁香、肉桂对假单胞菌的最低抑菌质量浓度。【结果】八角茴香、丁香对葡萄球菌的抑菌效果最佳,而肉桂在培养后期,其抑菌效果逐渐明显;八角茴香、肉桂、丁香对假单胞菌的抑菌效果较为明显,以八角茴香尤为显著;八角茴香、丁香、肉桂、甘草和百里香对热死环丝菌均存在一定的抑菌效果,其中八角茴香的抑菌作用最强。【结论】八角茴香、丁香和肉桂对3种供试菌种都存在明显的抑菌效果,其最低抑菌质量浓度分别为0.062 5、0.015 7、0.062 5g/mL。[Objective]Screening out the spices targeted antibacterial effect on the spoilage bacteria （Pseudomonas, Staphylococ- cus and Brochothri）.[Methods]The antibacterial activity of seven spice extracts was studied by turbidimetric method and the cylinder-plate method was used to measure the minimal antibacterial concentration of the three spice extracts （Illiciumverum Cinnamomum cassia and Syzygiumaromaticum）.[Results]The results showed that the three spice extracts （Illiciumverum Cinnamomum cassia and Syzygiumaromaticum） were to have antibacterial effects on Pseudomonast, especially the Illicium- return. Illiciumverum and Syzygiumaromaticum gave to the obvious a＇ntibacteria[ effect on Staphylococcus, whereas Cinna- rnomum cassia was gradually apparent. All of Illiciurezverum, Cinnamomum cassia, Syzygiumaromaticum, Glycyrrhiza ura- lensis Fisch and Thymus mongolicus Ronn bad obvious antibacteria effect on Brochothrix.[Conclusion]The minimal antibacte- rial concentrations of three spice extracts （Illiciumverum Cinnamomum cassia and Syzygiumaromaticum ） were 0. 0625, 0.0157,0.0625 g/mL.

关 键 词：假单胞菌 葡萄球菌 热死环丝菌 香辛料 抑菌 

分 类 号：Q946.33[生物学—植物学]