摘要
采用抑菌圈实验研究17种天然源植物挥发油对大肠杆菌(E.coli),沙门氏菌(S.a.),金黄色葡萄球菌(S.aureus)和李斯特菌(Lis)的抑菌效果,通过Matlab的评价,筛选得到10种具有广谱抑菌性且抑菌效果较好的产品进行最小抑菌浓度(Minimum Iinhibitory Concentration,MIC)和最小杀菌浓度(Minimum Bactericidal Concentration,MBC)实验,并利用气相色谱-质谱法(Gas Chromatography-mass spectrometry,GC-MS)分析得到效果最好的留兰香油的有效活性成分。结果表明:留兰香油对4种实验细菌均有较强的抑制作用,其MIC均在6.25 mg·m L^(-1),MBC均在50 mg·m L^(-1),有效活性成分为柠檬烯(13.71%)和左旋香芹酮(71.34%),其中左旋香芹酮对E.coli和S.aureus具有更强的抑菌效果,MIC及MBC均在12.5μg·m L^(-1)。佐以扫描电镜实验,发现加入左旋香芹酮后培养的细菌会产生皱缩或破裂现象,说明左旋香芹酮可抑制实验细菌的生长繁殖,最终导致细菌死亡。初步表明在留兰香油中左旋香芹酮是主要抑菌成分。
Antibacterial effects of volatile oils from 17 kinds of natural plants on Escherichia coli,Staphylococcus aureus,Salmonellas spp. and Listeria monocytogenes were investigated in this study.Inhibition zone and Matlab were employed to determine that the spearmint oil was the optimal solution for inhibiting the bacteria,the MIC and MBC were 6.25 mg·m L^-1and 50 mg·m L^-1respectively. Furthermore,the active ingredients of spearmint oil were identified as limonene（ 13.71%） and L（-）- carvone（ 71.34%） by using GC- MS,which had better antibacterial activity against E.coli and S.aureus,both MIC and MBC were 12.5 μg·m L^-1.The comprehensive analysis indicated that L（-）- carvone was the main factor for bacterial inactivation.And the SEM results showed bacterial cells were crumpled and ruptured after L（-）- carvone treatment,which demonstrated this substance could effectively suppress bacterial growth and reproduction.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第16期107-112,共6页
Science and Technology of Food Industry
