丁香和肉桂精油联合抗菌作用初步研究

食品科学 ›› 2008, Vol. 29 ›› Issue (10): 115-117.

丁香和肉桂精油联合抗菌作用初步研究

顾仁勇, 傅伟昌, 银永忠

吉首大学化学化工学院食品科学与工程系；

出版日期:2008-10-15 发布日期:2011-12-08

Preliminary Study on Combined Antiseptic Effects of Clove and Cinnamon Essential Oils

GU Ren-Yong, FU Wei-Chang, YIN Yong-Zhong

Department of Food Science and Engineering,College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China

Online:2008-10-15 Published:2011-12-08

摘要/Abstract

摘要： 采用等比稀释的方法,分别测定丁香精油和肉桂精油单独使用及联合使用时的最低抑菌浓度(MIC),利用FIC值对两者联合使用后的抑菌效果进行评价。结果表明:丁香及肉桂精油联合使用,对枯草杆菌、黑曲霉及鲁氏酵母表现出协同增效作用,对大肠杆菌、青霉及酿酒酵母表现出相加的作用效果,对所有供试菌均无拮抗表现。两者联合对不同种类菌抑制增效程度也有差异,对枯草杆菌增效8倍,对白葡萄球菌、黑曲霉及鲁氏酵母则增效4倍。

关键词: 丁香精油, 肉桂精油, 联合抗菌

Abstract: The minimum inhibition concentrations (MICs) of single clove essential oil,single cinnamon essential oil and their comination were determined by the same ratio dilution method respectively,and their combined antiseptic effects were evalu-ated by fractional inhibitory concentration (FIC). The results showed that the combined use of colve and cinnamon essential oils has synergetic inhibition effect on Bacillus subtilis,Aspergillus niger and Saccharomyces rouxii,and plus effect on Escherichia coli,Penicillium sp and Saccharomyces cerevisiae,but no antagonistic effects on all the tested microorganisms in this experiment. The combined use of colve and cinnamon essential oils shows different inhibition effects on different bacteria. Compared with single use of colve or cinnamon essential oil,their combined use shows 8-time inhibition effect on Bacillus subtilis,and 4-time inhibition effects on Staphylococcus cremoris,Aspergillus niger and Saccharomyces rouxii.

Key words: clove essential oil, cinnamon essential oil, combined antisepsis

顾仁勇, 傅伟昌, 银永忠. 丁香和肉桂精油联合抗菌作用初步研究[J]. 食品科学, 2008, 29(10): 115-117.

GU Ren-Yong, FU Wei-Chang, YIN Yong-Zhong. Preliminary Study on Combined Antiseptic Effects of Clove and Cinnamon Essential Oils[J]. FOOD SCIENCE, 2008, 29(10): 115-117.

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