樟树叶片精油对微生物生长的抑制作用  

Inhibitory effect of Cinnamomum camphora leaves essential oil on microbial growth

作　　者：刘庆璇 庄连玉 马文局 孙光辉 刘亚辉 李冠喜[1] LIU Qingxuan;ZHUANG Lianyu;MA Wenju;SUN Guanghui;LIU Yahui;LI Guanxi(School of Life Sciences,Qufu Normal University,273165,Qufu;Linyi Qiwei Canned Food Co.Ltd,273306,Pingyi,Shandong,PRC)

机构地区：[1]曲阜师范大学生命科学学院,曲阜市273165 [2]临沂奇伟罐头食品有限公司,山东省平邑县273306

出　　处：《曲阜师范大学学报（自然科学版）》2023年第2期88-92,共5页Journal of Qufu Normal University(Natural Science)

基　　金：江苏省自然科学基金(BK20151278);曲阜师范大学重大横向课题(kj2019hx2019006;kj2021hx040).

摘　　要：为探究樟树精油在防腐保鲜领域的应用,采用蒸馏法提取了6种樟树叶片的精油,并分别采用滤纸片法以及琼脂打孔法检测了6种樟树精油对大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、黄曲霉(Aspergillus flavus)、总状毛霉(Mucor racemosus)等4种病原菌的抑制效果.结果表明,6种樟树叶片精油成分对4种病原菌均有抑制作用,但抑菌效果差异显著,其中,D(芳樟叶精油)对上述4种病原菌的抑制效果最好,其次为B(牛樟叶精油),其他4种精油的抑菌效果均不理想.因此芳樟叶精油和牛樟叶精油具有进一步开发成安全防腐保鲜剂的潜力.In order to explore the application of Cinnamomum camphora essential oil in the field of preservation,six essential oils from Cinnamomum camphora leaves were extracted by distillation,and the inhibitory effects of six essential oils on four pathogenic bacteria,such as Escherichia coli,Staphylococcus aureus,Aspergillus flavus and Mucor racemosus,were tested by filter paper method and agar drilling method,respectively.The results show that six Cinnamomum camphora leaves essential oil components have inhibitory effects on four pathogenic bacteria,but the bacteriostatic effects are significantly different.Among them,D(Cinnamomum camphora leaves essential oil)has the best inhibitory effect on these four pathogenic bacteria,followed by B(Cinnamomum camphora leaves essential oil),and the other four essential oils have unsatisfactory bacteriostatic effects.Therefore,Cinnamomum camphora leaves essential oil and Cinnamomum camphora leaves essential oil have the potential to be further developed into safe preservative.

关 键 词：樟树精油 抑菌 防腐保鲜 

分 类 号：Q939.9[生物学—微生物学]