FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (9): 32-34.

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Study of Antifungal Effect of Cinnamaldehyde and Citral on Aspergillus flavus

 XIE  Xiao-Mei, FANG  Jian-Ru, XU  Yang   

  1. 1.Jiang Xi -OAI Joint Research Institute,The Key Laboratory of Food Science of MOE,NanchangUniversity;2.Jiang Xi College of Traditional Chinese Medicine
  • Online:2004-09-15 Published:2011-10-24

Abstract: Object:To study anti-Aspergillus flavus effect of cinn. and citral.Method:To count germinating spores and touse scanning electron microscope. Result:After the treatment of cinn.and citral 4h,germinating spores were obviouslydecreased at concentration≥0.05μg/ml (cinn. )or 0.28μg/ml (citral). The morphology and ultrastructure of hypha and sporeshowed obvious changes compared with the controls. Conclusion:The results showed that cinnamaldehyde and citral couldinhibit the germination of spores obviously .The anti- Aspergillus flavus mechanism of cinn. and citral might involve ultrastructuraldamage.

Key words: cinnamaldehyde, citral, Aspergillus flavus, germination of spore, scanning electron microscope