几种天然植物精油的抑菌活性及协同增效研究  

Antibacterial Activity and Synergistic Enhancement of Several Natural Plant Essential Oils

作　　者：曹文轩 郑琦 岳玲[2] 颜伟强[2] 田文慧 陈志军[2] 倪迪安 孔秋莲[2] CAO Wenxuan;ZHENG Qi;YUE Ling;YAN Weiqiang;TIAN Wenhui;CHEN Zhijun;NI Di′an;KONG Qiulian(School of Ecotechnology and Engineering,Shanghai Institute of Technology,Shanghai 201418,China;Crop Breeding&Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201401,China)

机构地区：[1]上海应用技术大学生态技术与工程学院,上海201418 [2]上海市农业科学院作物育种栽培研究所,上海201401

出　　处：《食品与生物技术学报》2024年第5期101-109,共9页Journal of Food Science and Biotechnology

基　　金：上海市科技兴农项目(2022-02-08-00-12-F01093);上海市农业农村领域标准预研制项目(Y-XM-017-2023)。

摘　　要：采用打孔法、倍数稀释法测定丁香等12种植物精油对常见食品病原菌大肠杆菌、金黄色葡萄球菌、沙门氏菌的抑菌圈,最低抑菌质量浓度(MIC)和最低杀菌质量浓度(MBC)以评估抑菌效果。选择较强抑菌活性的精油复配,利用倍数稀释法研究协同指数(SI),选取一种复配精油对冷鲜鸡胸肉进行保鲜,研究菌落总数、大肠杆菌、金黄色葡萄球菌、沙门氏菌计数和风味变化。结果表明:12种植物精油对3种病原菌的抑菌圈直径为0.3~7.3 cm,MIC为0.98~125 g/L,MBC为3.91~500 g/L。筛选出4种精油两两复配,得到4种对大肠杆菌、金黄色葡萄球菌或沙门氏菌的协同增效组合,SI最低值分别为0.750、0.375和0.375,其中牛至-松针精油组合明显抑制了鸡胸肉冷藏期间菌落总数、大肠杆菌、金黄色葡萄球菌和沙门氏菌的上升幅度,货架期延长了5 d。该研究筛选的植物精油对食品病原菌有良好的抑制活性,复配增效可有效降低MIC,牛至-松针精油组合对冷鲜鸡胸肉保鲜效果良好,可用于天然食品保鲜剂研发。The antibacterial activity of 12 plant essential oils,including Syringa oblata Lindl,against prevalent foodborne pathogens such as Escherichia coli(E.coli),Staphylococcus aureus and Salmonella,was assessed by the hole punching method and serial dilution method to determine the inhibitory zone,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC).Essential oils with strong antibacterial activity were selected for compounding,and synergistic indices(SI)were investigated using serial dilution method.One of the formulated essential oils was selected to preserve fresh chicken breast.The total number of colony,and the counts of E.coli,Staphylococcus aureus,and Salmonella,as well as the flavor profiles were examined as indicators.The results indicated that the inhibitory zone diameters of 12 plant essential oils against three pathogens ranged from 0.3 to 7.3 cm,with MIC ranging from 0.98 to 125 g/L,and MBC from 3.91 to 500 g/L.Four pairs of essential oils were screened,resulting in four synergistic combinations that showed enhanced antibacterial activity against E.coli,S.aureus and Salmonella,and their lowest SI values were 0.750,0.375 and 0.375,respectively.Notably,the combination of oregano and pine needle essential oil significantly inhibited the proliferation of the total bacterial colonies,E.coli and Salmonella of chicken breast during cold storage,extending its shelf life by 5 days.The screened plant essential oils displayed good inhibitory activity against foodborne pathogens,and the combinations exhibited synergistic enhancement in effective MIC reduction.Specifically,the oregano and pine needle essential oil combination demonstrated efficacy in preserving chilled chicken breast,highlighting its potential for natural food preservative development.

关 键 词：植物精油 最低抑菌浓度 最低杀菌浓度 协同指数 

分 类 号：TS205.9[轻工技术与工程—食品科学]