大蒜精油对屎肠球菌与粪肠球菌产苯乙胺与酪胺的影响.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.11 大蒜精油对屎肠球菌和粪肠球菌产苯乙胺和 酪胺的影响 张雅晴，卢士玲，黄发添，郑婷婷，代娜娜，李彬彬 （石河子大学食品学院，新疆石河子 832000） 摘要:本试验采用双倍试管稀释法，测定大蒜精油分别对高产苯乙胺和酪胺的E. faecium 和E. faecalis 的最低抑菌浓度(MIC)和最 低杀菌浓度（MBC ）；并利用高效液相色谱法测定不同浓度的大蒜精油对两株高产苯乙胺和酪胺菌株的影响，从而明确大蒜精油对其 产生物胺能力的抑制作用。结果表明：大蒜精油对供试菌株都具有较强的抑菌活性，大蒜精油对E. faecium 的最大抑制率可达48.20% ， 对 E. faecalis 的最大抑制率为52.41%，且抑菌效果随大蒜精油浓度的增大而逐渐增强；在大蒜精油的添加量为 1/2 MIC 时，大蒜精油 对 E. faecium 和E. faecalis 的生长具有抑制作用；当大蒜精油浓度为0.025%时，能够显著(p0.05 )降低供试菌株产苯乙胺和酪胺的含 量，苯乙胺含量与空白组相比降低了 26.61% ，酪胺的降低了 15.54%。说明大蒜精油对高产酪胺和苯乙胺的菌株具有显著(p 0.05)抑 制效果，从而减少了酪胺和苯乙胺的生成。 关键字：屎肠球菌；粪肠球菌；苯乙胺；酪胺；大蒜精油；抑菌活性 文章篇号：1673-9078(2016)11-117-122 DOI: 10.13982/j.mfst.1673-9078.2016.11.018 Effect of Garlic Essential Oil on the Production of Phenylethylamine and Tyramine by Enterococcus faecium and Enterococcus faecalis ZHANG Ya-qing, LU Shi-ling, HUANG Fa-tian, ZHENG Ting-ting, DAI Na-na, LI Bin-bin (College of Food, Shihezi University, Shihezi 832000, China) Abstract: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of garlic essential oil against two phenylethylamine-and tyramine-producing bacteria-Enterococcus faecalis and Enterococcus faecium-were measured in vitro using the double tube dilution method. The effects of a variety of concentrations of garlic essential oil on the two strains with high phenylethylamine-and tyramine-production were measured by high performance liquid chromatography (HPLC), to determine the inhib