肉桂精油复配香芹酚和百里香酚对食用畜禽有害微生物熏蒸的抗菌活性

Antibacterial Activity of Cinnamon Essential Oil Compounded with Carvacrol and Thymolon Fumigation against Harmful Microorganisms in Edible Livestock and Poultry

摘要:

通过测定抑菌圈直径确定肉桂精油及单离香料香芹酚和百里酚对食用畜禽有害微生物的敏感性，同时采用气相熏蒸法测定最低抑菌浓度（Minimum Inhibitory Concentration，MIC）和最低杀菌浓度（Minimum Bacterial Concentration，MBC）。结果表明：肉桂精油及香芹酚和百里酚对食用畜禽有害微生物都具有一定的抑杀能力。肉桂精油对黑曲霉的抗菌效果优于百里香酚和香芹酚，肉桂精油对黑曲霉的MIC和MBC为62.5 μL/L，而百里香酚和香芹酚的MIC和MBC均为125 μL/L；将肉桂精油与香芹酚进行复配，复配精油对白色葡萄球菌和黑曲霉均表现出相加作用（FICI≤1），而对白色念珠菌则表现为无关作用。通过GC-MS分析，肉桂精油的主要挥发性化学成分中相对含量较高的为肉桂醛（78.19%）、2-甲氧基肉桂醛（8.70%）。采用电子鼻分析溶剂稀释后对复配精油抑菌活性的影响，抑菌能力大小为：丙二醇稀释≈无水乙醇稀释＞未稀释＞甘油稀释＞食用油稀释。实验表明：香芹酚与肉桂精油复配可以提高肉桂精油的抗菌活性，溶剂挥发性的差异会对复配精油的抑菌活性造成不同影响，稀释复配精油时溶剂的较优选择为丙二醇。

Abstract:

The sensitivity of harmful microorganisms of edible livestock and poultry to cinnamon essential oil and the isolated spices carvacrol and thymol was determined by measuring the diameter of the inhibition zone. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined through gas phase fumigation. Cinnamon essential oil, carvacrol, and thymol all demonstrated the ability to inhibit harmful microorganisms in edible livestock and poultry. The antibacterial effect of cinnamon essential oil against Aspergillus niger was better than that of thymol and carvacrol, and the MIC and MBC of cinnamon essential oil against Aspergillus niger were 62.5 μL/L, whereas both thymol and carvacrol exhibited MIC and MBC values of 125 μL/L. When compounding cinnamon essential oil with carvacrol, the compounded essential oil showed additive effects (fractional inhibitory concentration index≤1) against Staphylococcus albus and Aspergillus niger but showed no effect against Candida albicans. Gas chromatography-mass spectrometry analysis revealed that the main volatile chemical components in cinnamon essential oil were aldehydes, with cinnamaldehyde (78.19%) and 2-methoxycinnamaldehyde (8.70%) constituting a relatively high proportion of the composition. An electronic nose was used to analyze the effect of solvent dilution on the antibacterial activity of compound essential oils, and the antibacterial ability was as follows: propylene glycol dilution ≈ absolute ethanol dilution > undiluted > glycerin dilution > edible oil dilution. Results revealed that the compounding of carvacrol and cinnamon essential oil improved the antibacterial activity of cinnamon essential oil. Moreover, the difference in solvent volatility had different effects on the antibacterial activity of the compound essential oil, and the preferred solvent for diluting the compound essential oil was propylene glycol.