摘要
以共水蒸馏法提取的缬草精油和龙脑精油为研究对象,采用二倍稀释法测定2种精油的最低抑菌浓度(MIC)和最低杀菌浓度(MBC),根据单独抑菌实验结果,选用抑制作用较强的3种细菌进行2种精油的联合抑菌实验。结果表明:对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌,缬草精油和龙脑精油均具有明显抑制作用;对沙门氏菌,龙脑精油抑制作用明显,缬草精油抑制作用不明显;对青霉和黑曲霉, 2种精油抑制作用均不明显; 2种精油复配对抑制金黄色葡萄球菌没有增效作用,对抑制枯草芽孢杆菌、大肠杆菌有协同作用,说明不同浓度配比的2种精油对不同细菌有不同抑制效果,协同作用对细菌具有选择性。
The valerian essential oil and the borneol essential oil extracted by the common water distillation method were used as test materials to determine their minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)against bacteria and fungi by using the double dilution method.According to the results of individual bacteriostasis experiments,three bacteria with high inhibition were selected to carry out a joint bacteriostasis experiment with the two essential oils.The results showed that both the valerian essential oil and the borneol essential oil had significant inhibitory effect on Staphylococcus aureus,Bacillus subtilis and Escherichia coli.The borneol essential oil had inhibitory effect on the Salmonella.The borneol essential oil had less effect on the Salmonella.Both essential oils have no inhibitory effect on Penicillium spp.and Aspergillus nige.The combination of the two essential oils had no synergistic effect on the inhibition of S.aureus,but synergistic effect on the inhibition of B.subtilis and E.coli.This indicated that the two essential oils had different inhibitory effect on different bacteria at different concentration ratios.The synergistic effect of the essential oils was selective for bacteria.
作者
任晓娜
刘宇良
于航
郭亚辉
谢云飞
姚卫蓉
REN Xiaona;LIU Yuliang;YU Hang;GUO Yahui;XIE Yunfei;YAO Weirong(School of Food Science and Technology,Jiangnan University/Ministry of Education Key Laboratory of Food Science and Safety,Wuxi,Jiangsu 214122)
出处
《热带农业科学》
2018年第10期74-78,共5页
Chinese Journal of Tropical Agriculture
基金
国家食品科学与工程一流学科建设项目(No.20180509)
关键词
缬草精油
龙脑精油
最低抑菌浓度(MIC)
最低杀菌浓度(MBC)
联合抑菌
valerian essential oil
borneol essential oil
minimum inhibitory concentration(MIC)
minimum bactericidal concentration(MBC)
compound antibacterial
作者简介
任晓娜(1993~),女,硕士研究生,主要研究方向为生物技术在食品中的应用;通讯作者。姚卫蓉,E-mail:yaoweirongcn@jiangnan.edu.cn;于航,E-mail:hangyu@jiangnan.edu.cn。
