茶多酚-肉桂精油复合保鲜剂抗氧化活性及抑菌作用  

Antioxidant activity and antimicrobial effect of tea polyphenols-cinnamon essential oil compound preservatives

作　　者：余小亮[1] 陈舜胜[1] 贠三月 刘富康 宋玲玲 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2017年第22期226-230,245,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31471685);"十二五"国家科技支撑计划项目(2012BAD28B05);上海市2015高校内涵建设项目(A2018150009)

摘　　要：为了研究茶多酚-肉桂精油复合保鲜剂抗氧化活性和对金黄色葡萄球菌的抑菌作用。采用体外抗氧化法测定了复合保鲜剂抗氧化能力。通过抑菌圈大小确定抑菌效果和最小抑菌浓度(MIC),结合抑菌活力、细菌生长曲线、细胞壁完整性和细胞膜通透性,综合评价复合保鲜剂对金黄色葡萄球菌的影响。结果表明,复合保鲜剂清除DPPH自由基、羟基自由基和超氧阴离子自由基的IC50分别为4.02μg/m L、9.15μg/m L、0.61 mg/m L。复合保鲜剂能够有效抑制金黄色葡萄球菌的生长,MIC为0.5 mg/m L,且能够破坏细胞壁和细胞膜。综上所述复合保鲜剂具有很强的抗氧化活性,对金黄色葡萄球菌有很好的抑菌效果,其可能的抑菌机理是破坏细胞壁,影响细胞膜的通透性。To determine the antioxidant activity and antimicrobial effect against Staphylococcus aureus of tea polyphenols- cinnamon essential oil compound preservatives.The antioxidant capacity of compound preservatives was determined by in vitro oxidation resistance method.The bacteriostatic effect and the minimum inhibitory concentration （MIC）were determined by the size of the inhibition zone.The effect of compound preservatives on Staphylococcus aureus was evaluated comprehensively by antibacterial activity,bacterial growth curve, cell wall integrity and cell membrane permeability. Results showed that IC50 of compound preservatives scavenged DPPH radical,hydroxyl radical and superoxide anion radical were 4.02μg/mL,9.15 μg/mL and 0.61 mg/mL respectively.Compound preservatives could effectively inhibit the growth of Staphylococcus aureus with the MIC of 0.5 mg/mL, and could damage the cell wall and cell membrane.In summary, compound preservatives had a strong antioxidant activity, and had a very good antibacterial effect with Staphylococcus aureus.The possible mechanism of inhibition was to destroy the cell wall and affect the permeability of the cell membrane.

关 键 词：茶多酚 肉桂精油 复合保鲜剂 金黄色葡萄球菌 抗氧化 抑菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]