精油不同抑菌方法对黄曲霉菌活性抑制作用研究  

Study on Inhibitory Effect of Different Antibacterial Methods of Essential Oil on Aspergillus Flavus

作　　者：王玉菲 张帅 罗辉贤 张跃馨 张雪莹 陈文静 赵雪 Wang Yufei;Zhang Shuai;Luo Huixian;Zhang Yuexin;Zhang Xueying;Chen Wenjing;Zhao Xue(College of Biological and Pharmaceutical Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China)

机构地区：[1]吉林农业科技学院生物与制药工程学院,吉林吉林132101

出　　处：《黑龙江科学》2024年第20期76-79,共4页Heilongjiang Science

基　　金：吉林省科技发展计划资助项目(20200403045SF)。

摘　　要：中药材在运输、储存过程中易被黄曲霉等真菌污染,故研究了精油的三种不同抑菌方法对黄曲霉菌的抑制作用。采用K-B法、熏蒸法和精油抗性平板法考察丁香、山苍子、牛至3种精油在不同浓度下对黄曲霉菌丝抑制作用。结果表明,黄曲霉对牛至精油有着很高的敏感性,牛至精油在0.1μL/mL浓度下对黄曲霉菌的生长达到完全抑制,可用于谷物、食品、中药材中黄曲霉菌生长抑制剂的开发。Since Chinese medicinal materials are easily contaminated by fungi such as Aspergillus flavus during transportation and storage,the study analyzes the inhibitory effects of three different antibacterial methods of essential oil on Aspergillus flavus.The effects of clove,litsea cubeba and oregano essential oils on the inhibition of Aspergillus flavus mycelium at different concentrations are investigated by K-B,fumigation and oil resistance plate method.The results show that Aspergillus flavus is highly sensitive to oregano essential oil.Oregano essential oil completely inhibits the growth of Aspergillus flavus at the concentration of 0.1μL/mL,which can be used to develop Aspergillus flavus growth inhibitors in cereals,food and traditional Chinese medicine.

关 键 词：黄曲霉菌 精油 抑制方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]