气味强烈是限制肉桂醛（Cinnamaldehyde，CIN）产业应用的瓶颈问题，利用活性物质复配是一种有效的解决途径。基于此，该研究探讨了CIN与天然抑菌剂ε-聚赖氨酸盐酸盐（ε-Polylysine Hydrochloride，ε-PLH）对四种食物源致病菌和两种腐败菌的抑制活性及其协同效果。结果表明：CIN和ε-PLH对病原菌具有优越的抑制活性，其中CIN对真菌的抑制优于细菌[最小抑制浓度（MIC）为0.05 mg/mL vs~0.2 mg/mL]，而ε-PLH反之（MIC为~0.1 mg/mL vs 0.2 mg/mL）；两者联用对大肠杆菌、单增李斯特菌、蜡样芽孢杆菌和金黄色葡萄球菌表现出协同或部分协同作用，对尖孢镰刀菌和荔枝霜疫霉菌，表现出相加作用。两者联用可使金黄色葡萄球菌和单增李斯特菌生长停滞，大肠杆菌和蜡样芽孢杆菌的对数生长期延迟，并且菌体的相对电导率增加、细胞形态发生皱褶或聚集，推断CIN和ε-PLH联用的抑菌机理可能是通过扰乱菌体的生长周期、改变细胞膜的通透性，从而导致胞内物质泄漏菌体形态明显改变，细胞生长受到抑制甚至死亡。研究结果为CIN等植物精油产业化提供理论支撑。

The intense odor of cinnamaldehyde (CIN) renders its production challenging on an industrial scale. One way to solve this problem is to compound CIN with other active substances. To this end, the antimicrobial activity and synergies of CIN and ε-polylysine hydrochloride (ε-PLH) on four types of foodborne pathogens and two types of spoilage bacteria were studied, with results indicating that both have excellent activity against various pathogens. CIN inhibits fungi better than it does bacteria, with a minimum inhibition concentration (MIC) of 0.05 mg/mL for fungi versus ~0.2 mg/mL for bacteria, while ε-PLH shows the opposite (MIC of ~0.1 mg/mL for bacteria versus 0.2 mg/mL for fungi). Combined CIN and ε-PLH exhibit synergy or partial synergy against Escherichia coli, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus, with additive effects against Fusarium oxysporum and Phytophthora litchii. Using CIN with ε-PLH can limit the proliferation of S. aureus and L. monocytogenes and delay the log growth phase of E. coli and B. cereus. In addition, the relative electrical conductivity of bacteria is increased, leading to wrinkled or clumped cell morphologies. Hence, CIN + ε-PLH may exert antimicrobial activity by disrupting the bacterial growth cycle and altering the cell membrane permeability, leading to the leakage of intracellular compounds and changes in the cell morphology that inhibit cell growth or cause cell death. These findings provide theoretical support for the industrial production of essential oils such as CIN.

国家自然科学基金资助项目（32202143）；科技创新战略专项资金（高水平农科院建设）项目资助（R2017YJ-YB3010）；广东省现代农业产业技术体系创新团队建设专项资金项目（2023KJ117）；农业农村部功能食品重点实验室，广东省农产品加工重点实验室开放课题资助（202112）