丁香精油与茶多酚复合抗菌液的抑菌活性协同作用及抗氧化活性

Synergistic Antibacterial Effect and Antioxidant Activity of the Compound Liquid with Clove Essential Oil and Tea Polyphenols

摘要:

该研究通过将丁香精油（EO）和茶多酚（TP）复合得到复合抗菌液，然后研究了两者不同配比下的协同抑菌效果，并考察了协同作用最佳的复合抗菌液对鱼类特征腐败菌的抑菌作用、抑菌持久性及其抗氧化性能。研究发现，丁香精油与茶多酚具有较强的协同抑菌作用，且当m(EO):m(TP)=2:1时协同效应最强，2E/T的最小抑菌浓度为0.2%，对大肠杆菌的抑菌率为98.74%，协同系数为4.46，对金黄色葡萄球菌的抑菌率为73.37%，协同系数为1.04。在最佳协同比条件下，复合抗菌液的总质量浓度为0.6%时对大肠杆菌、金黄色葡萄球菌、副溶血性弧菌和铜绿假单胞菌的抑制作用性价比最高，且对这些腐败菌种的抑菌持久性分别为48 h、60 h、60 h和72 h。此浓度下的DPPH自由基清除率可达86.68%，ABTS自由基清除率可达81.26%。这表明丁香精油与茶多酚复合抗菌液具有良好的抑菌协同作用、抑菌持久性和抗氧化性，可为天然抗菌剂在鱼产品抗菌保鲜领域的应用提供一定的理论基础。

Abstract:

In this study, a compound antibacterial liquid was prepared through combining essential oil and tea polyphenols. Then the synergistic antibacterial effects of the compound liquid containing different proportions of essential oil and tea polyphenols were studied. The antibacterial activity, antibacterial persistence and antioxidant activity of the compound antibacterial liquid with the greatest synergistic effect on the characteristic spoilage bacteria of fish were also investigated. It’s found that clove essential oil and tea polyphenols exhibited a strong synergistic antibacterial effect, with the strongest synergy occurring at the EO-to-TP mass ratio of 2:1. The minimum inhibitory concentration of 2E/T was 0.2%, and the inhibitory rate of 2E/T against Escherichia coli was 98.74%, with the synergistic coefficient as 4.46, and the bacteriostatic rate against Staphylococcus aureus being 73.37%, and the synergistic coefficient being 1.04. At the ratio to achieve the optimal synergistic effect, a total mass concentration of the compound antibacterial liquid at 0.6% led to the greatest cost-effectiveness in inhibiting Escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticus and Pseudomonas aeruginosa, with the antibacterial persistence against these spoilage strains being 48 h、60 h、60 h and 72 h, respectively. At this mass concentration, the DPPH free radical scavenging rate and ABTS free radical scavenging rate could reach 86.68% and 81.26%, respectively. These results indicated that the antibacterial compound liquid of clove essential oil and tea polyphenols exhibited good antibacterial synergistic effect, antibacterial persistence and antioxidant activity, which can provide a theoretical basis for the application of natural antibacterial agents in the field of antibacterial presevation of fish products. Key words: