FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (1): 36-40.

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Preliminary Study of Cinnamaldehyde Inhibition on Aspergillus flavous

 DAI  Xiang-Rong, JIANG  Li-Ke, LUO  Man   

  1. 1.College of Life Sciences, Anhui Agricultural University, Hefei 230036, China; 2.Department of Biomedical Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
  • Online:2008-01-15 Published:2011-07-28

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Abstract: Cinnamon oil is a new natural antifungal essential oil, and its effective compound is cinnamaldehyde. In this study, cinnamaldehyde was used to inhibit A. flavous and to determine the values of UV spectrophotometry and malondialdehyde by different inhibition means. The results preliminary revealed the biochemistry mechanism of cinnamaldehyde inhibition on A. flavous so as to provide the scientific basis for its application on antifungal and antiseptic effects on food. The values of OD260nm, OD280nm and malondialdehyde of A. flavous spore extracting solutions were found increasing in different cinnamaldehyde concentrations and inhibition ways. This indicated that cinnamaldehyde can enter the A. flavous cell by damaging its cell membrane, so as to change its biomacromolecules spatial structures, destroye its ordered metabolism and inhibit the A. flavous growth.

Key words: cinnamaldehyde, Aspergillus flavous, OD value, malondialdehyde