为提高气相熏蒸肉桂精油的抗菌能力，对四种肉桂精油香氛方式对白色葡萄球菌的抑杀效果进行了研究。研究发现香氛方式对抗菌效果的影响呈现出一定规律。其中，最低抑菌浓度（MIC）大小规律为：喷雾雾化>水浴加热>自然挥发>燃烧；最低杀菌浓度（MBC）大小规律为：水浴加热>喷雾雾化>自然挥发>燃烧。采用电子鼻对四种香氛方式最低杀菌浓度下的气体成分进行大类区分，并进一步利用顶空固相微萃取（Headspace Solid Phase Microextraction，HS-SPME）结合气相色谱-质谱联用技术（Gas Chromatography-Mass Spectrometry，GC-MS）对其进行成分构成分析。结果表明不同香氛方式检测到的成分相对含量具有很大差异。其中水浴加热方式检测到的相对含量大于1%的成分种类数为15种，各萜烯类相对含量占比达到了29.76%；喷雾雾化强制性地雾化出相对含量更多的肉桂醛，其相对含量占比达到74.26%。由此可见：肉桂精油香氛方式改变时，香氛气体的成分构成会发生变化，进而影响对白色葡萄球菌的抗菌效果。其中喷雾雾化具有最佳的抑菌效果，水浴加热具有最佳的杀菌效果。

In order to improve the antibacterial ability of the vapour phase of cinnamon essential oil, the inhibitory effects of the aromatic vapours generated by four kinds of cinnamon essential oil vapour-producing methods against Staphylococcus albicans were investigated. It was found that the influences of the vapour-producing methods on the antibacterial effects followed a certain trend. Among them, the order of the minimum inhibitory concentration (MIC) was as follows: spray atomization > water bath heating > natural volatilization > combustion; and the order of the minimum bactericidal concentration (MBC) was: water bath heating > spray atomization > natural volatilization > combustion. The electronic nose technique was used to distinguish the gas components at the minimum bactericidal concentrations of the four kinds of vapour-producing methods. Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze further the compositions of the aromatic vapours. The results showed that the relative contents of the components detected in the vapours generated by different vapour-producing methods differed greatly. Among them, 15 kinds of components with their relative contents higher than 1% were detected in the vapour produced by the water bath heating method, with the relative contents of individual terpenes up to 29.76%; the spray atomization forced the generation of cinnamaldehyde at a higher relative content (up to 74.26%). It can be seen that when the vapour-producing method applied to cinnamon essential oil was changed, the composition of the gas aromatic vapour was altered, which affected the subsequent antibacterial effect against Staphylococcus albicans. Among them, spray atomization exhibited the greatest inhibitory effect, whilst the water bath heating method led to the greatest bactericidal effect.

广州市科技计划项目（202103000078）；广东省林业科技创新重点项目（2020KJCX010）；广东省农村科技特派员重点项目（19ZK0364）；广东省植物资源生物炼制重点实验室开放基金资助项目（2021GDKLPRB0X）