通过抑菌圈法测试肉桂醛、百里香酚、香芹酚、丁香酚、茴香脑和柠檬醛对几种常见有害微生物的抑菌敏感性。同时采用直接接触法测定最小抑菌浓度和最小杀菌浓度，研究这六种单离香料及复合单离香料对常见的食品腐败菌及致病菌的抗菌能力，并与常见防腐剂进行对比。研究结果表明：相对于细菌而言，肉桂醛对真菌抑菌能力更强，尤其对黄曲霉的抑菌效果最好；不同供试菌对不同单离香料的敏感度不同，其中大肠杆菌对所选单离香料的敏感度最低；百里香酚的综合抗菌能力最好，肉桂醛和香芹酚次之；但在试验浓度范围内，仅肉桂醛能将枯草芽孢杆菌杀死；复配精油对所有的供试菌（除了金黄色葡萄球菌）杀菌效果都有明显的提高，不同配比的复配精油对不同菌种的抗菌效果有所不同，肉桂醛-百里香酚复配精油对7种供试菌表现出了相加作用或者无关；复配精油的抗菌效果远强于苯甲酸钠和山梨酸钾这两种食品防腐剂。

The antibacterial effects of cinnamic aldehyde, thymol, carvacrol, eugenol, anethole, and citral against several common harmful microorganisms affecting food quality were studied using the zone of inhibition test. Simultaneously, the minimum inhibitory concentration and minimum bactericidal concentration of these six isolate flavors and their mixtures were measured using the dilution method, to study their antibacterial ability against common food spoilage organisms and pathogenic bacteria, and finally compare them with those of the common preservatives. The results showed that cinnamaldehyde had a stronger antimicrobial ability against fungi than bacteria, particularly against Aspergillus flavus. Different test microorganisms showed differing sensitivities to the various isolate flavors, and E. coli exhibited the least sensitivity. Thymol showed the highest comprehensive antibacterial ability, followed by cinnamic aldehyde and carvacrol. However, in the test concentration range, only cinnamaldehyde could kill Bacillus subtilis; the sterilization effect of the compound essential oils on all the selected bacteria and fungi (except Staphylococcus aureus) were significantly improved, and compound essential oils prepared at differing ratios showed varying antimicrobial effects on different bacteria and fungi. Moreover, the mixture of cinnamaldehyde–thymol showed either an additive effect or no impact on the seven tested bacteria and fungus. The antimicrobial effect of essential oils was significantly stronger than those of sodium benzoate and potassium sorbate.

广东省科技计划项目（2016B010122054、2015B020204002、2014B020205005、2013B090600051）