摘要
采用滤纸片法测定了一种复合精油的抑菌活性,用平板涂布法测定了其最低抑菌浓度(MIC)和最低杀菌浓度(MBC和MFC),同时也研究了复合精油的酸碱稳定性、热稳定性、紫外稳定性。结果表明:复合精油对7种受试菌的抑制效果有较大差异,对革兰氏阳性菌和真菌的抑制作用较强,对革兰氏阴性菌的抑制作用较弱;复合精油对白色念珠菌、黑曲霉、单增李斯特菌、金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、米曲霉的MIC分别为40、40、60、80、80、80和100μL/m L;该复合精油对紫外照射和低于80℃的温度处理都表现出良好的稳定性;此外,该复合精油在p H 6和p H 9时有最佳抑菌活性。这些结果暗示该复合精油具有较好的广谱抑菌活性,且对高温、紫外照射以及p H变化具有较好的稳定性。
The antibacterial activity of a compound essential oil was determined by filter paper method, and its minimal inhibitory concentration（MIC） and minimum bactericidal（fungicidal） concentration（MBC and MFC） were determined by using plate smearing method. At the same time, the p H stability, heat stability and UV stability of the compound essential oil were also investigated. The results showed that the difference of inhibitory effect of compound essential oil on the 7 kinds of tested bacteria were significant. The inhibitory effect of compound essential oil on gram positive bacteria and fungi were stronger than that on gram negative bacteria; The MIC of compound essential oil against Candida albicans, Aspergillus niger, Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Aspergillus oryzae were 40, 40, 60, 80, 80, 80 and 100 μL/m L respectively; The compound essential oil showed good stability under UV irradiation and treatment temperature below 80 ℃; In addition, the compound essential oil had the best antimicrobial activity under the condition of p H 6 and p H 9. These results suggested that the compound essential oil had good broad- spectrum antibacterial activity, and it also had good stability against high temperature, UV irradiation and p H variation.
出处
《香料香精化妆品》
CAS
2017年第1期26-32,共7页
Flavour Fragrance Cosmetics
关键词
复合精油
抑菌活性
热稳定性
compound essential oil
antimicrobial activity
heat stability
作者简介
陈楠楠（1991-），女，硕士研究生，研究方向：食品科学。
通信作者：黄俊逸（1972-），男，博士，副教授，研究方向：天然产物的研究与开发。联系电话：021-66137017 E—mail：jy-huang@shu．edu．cn
