通过测定抑菌圈直径大小了解食品常见腐败微生物对12种芳香植物精油的抗菌敏感性，进一步测定最低抑菌浓度、最小杀菌浓度分析食用芳香植物精油抗菌活性。试验表明：食品常见腐败微生物对植物精油表现出不同的敏感性，特别是枯草芽孢杆菌对植物精油抗菌敏感性最强；综合抗菌活性最好的是牛至和百里香精油，浓度达到250 μL/L时表现出广谱抗菌性，但肉桂精油对真菌有更好的抗菌活性；采用棋盘稀释法进一步研究植物精油间协同增效效果，发现牛至-百里香复配表现出显著的相加效果；气-质联用仪分析了牛至、百里香和肉桂精油的主要抗菌成分香芹酚、百里香酚和反式肉桂醛等的含量。研究可为食用植物精油作为“高效、安全”的防腐保鲜剂应用于食品领域提供了理论依据。

The antimicrobial susceptibilities of common food spoilage microorganisms to twelve edible plant essential oils were investigated by measuring zones of inhibition, and establishing a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for each oil. The results showed that the food spoilage microorganisms exhibited different susceptibilities to the twelve essential oils, and Bacillus subtilis was the most susceptible. Oregano oil and thyme oil had the highest overall antimicrobial activity and exhibited a broad spectrum of antibacterial activity at a concentration of 250 μL/L. However, cinnamon oil showed better antifungal activity. The checkerboard method was then used to investigate the synergistic effect between essential oils. The combination of oregano oil and thyme oil showed an additive effect against all selected microorganisms. In addition, gas chromatography-mass spectrometry (GC/MS) was used to investigate the contents of the main antimicrobial components, including carvacrol, thymol, and trans-cinnamaldehyde, in oregano oil, thyme oil, and cinnamon oil. The results from this study provide a theoretical basis for the application of edible plant essential oils in the food industry as a highly efficient and safe preservative.

广东省科技计划项目（2014B020205005、2015B020204002、2013B090600051）；国家科技支撑计划（2015BAD16B08）