植物精油对食品中常见有害微生物的抑菌活性研究

Antibacterial Activity of Plant Essential Oils Against Common Harmful Microorganisms in Foods

摘要:

通过测定抑菌圈、气相熏蒸法等体外抑菌试验研究了罗勒精油、茶树油、百里香精油、丁香精油、小茴香精油、依兰油、甘牛至精油、肉桂精油、桉叶油、芫荽籽精油、香茅油、鼠尾草油、甘松精油十三种植物精油对六种食品常见有害微生物抗菌作用。结果表明：十三种植物精油均对细菌、霉菌和酵母具有一定的抑杀能力。百里香精油和肉桂精油抗菌活性最强，均表现程度不等的抗菌活性。六种供试菌种对百里香精油、肉桂精油极敏感，抑菌圈直径均大于20 mm；当两种精油空间体积浓度达到300 μL/L时，两种精油对多数供试菌表现出强抑菌效果。肉桂精油与百里香精油复配后对供试菌没有表现出强的协同增效效果，部分出现相加作用和无关作用。复配精油中肉桂精油占80%时，对供试菌效果最好。

Abstract:

The antibacterial effects of thirteen plant essential oils—extracted from basil, tea tree, thyme, clove, fennel, ylang-ylang, marjoram, cinnamon, eucalyptus, coriander seed, citronella, sage, and nard—against six common harmful microorganisms in food were studied using inhibition zone, fumigation, and other in vitro antibacterial experiments. The results showed that all thirteen essential oils had an inhibitory effect on the tested bacteria, fungi, and yeasts. Among them, thyme oil and cinnamon oil exhibited the strongest but different levels of antimicrobial activity; the inhibition zone diameter was >20 mm at a volume concentration of 300 μL/L of the oils. Combinations of cinnamon oil and thyme oil at different ratios did not show strong synergistic effects. However, some of the combinations showed significant additive effects, with the optimal antimicrobial effect noted for cinnamon oil/thyme oil at 80:20 (V/V).