植物精油对食品中常见有害微生物的抑菌活性研究.PDF

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.8 植物精油对食品中常见有害微生物的抑菌活性研究 柴向华，董艳，吴克刚，崔绮嫦，马海杰 （广东工业大学轻工化工学院食品科学与工程系，广东广州 510006） 摘要：通过测定抑菌圈、气相熏蒸法等体外抑菌试验研究了罗勒精油、茶树油、百里香精油、丁香精油、小茴香精油、依兰油、 甘牛至精油、肉桂精油、桉叶油、芫荽籽精油、香茅油、鼠尾草油、甘松精油十三种植物精油对六种食品常见有害微生物抗菌作用。 结果表明：十三种植物精油均对细菌、霉菌和酵母具有一定的抑杀能力。百里香精油和肉桂精油抗菌活性最强，均表现程度不等的抗 菌活性。六种供试菌种对百里香精油、肉桂精油极敏感，抑菌圈直径均大于 20 mm；当两种精油空间体积浓度达到 300 μL/L 时，两 种精油对多数供试菌表现出强抑菌效果。肉桂精油与百里香精油复配后对供试菌没有表现出强的协同增效效果，部分出现相加作用和 无关作用。复配精油中肉桂精油占 80%时，对供试菌效果最好。 关键词：食品；植物精油；抑菌活性；气相 文章篇号：1673-9078(2016)8-123-127 DOI: 10.13982/j.mfst.1673-9078.2016.8.019 Antibacterial Activity of Plant Essential Oils Against Common Harmful Microorganisms in Foods CHAI Xiang-hua, DONG Yan, WU Ke-gang, CUI Qi-chang, MA Hai-jie (Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China) Abstract: The antibacterial effects of thirteen plant essential oils—extracted from basil, tea tree, thyme, clove, fennel, ylang-ylang, marjoram, cinnamon, eucalyptus, coriander seed, citronella, sage, and nard—against six common harmful microorganisms in food were studied using inhibition zone, fumigation, and other in vitro antibacterial experiments. The results showed that all thirteen essential oils had an inhibitory effect on the tested bacteria, fungi, and yeasts. Among them, thyme oil and cinnamon oil exhibited the strongest but different levels of antimicrobial activity; the inhibition zone diameter was 20 mm at a volume concentration of 300 μL/L of the oils. Combinations of cinnamon oil and th