摘要
为了研究6种植物精油对常见的导致果蔬腐烂的灰霉菌和青霉菌的抑菌效果。通过滤纸片法、最小抑菌浓度法(Minimal Inhibit Concentration,MIC)、最小杀菌浓度法(Minimum Bactericidal Concentration,MBC)、体外直接接触法和熏蒸法测定了6种植物精油对灰霉菌和青霉菌的抑菌效果。结果表明:6种精油对灰霉菌和青霉菌的抑菌效果从大到小依次为:牛至精油、反式-2-己烯醛、肉桂精油、丁香精油、冬青精油、柠檬精油;其中,柠檬精油对灰霉菌和青霉菌均无抑菌效果;在体外直接接触和熏蒸中,牛至精油对灰霉菌和青霉菌的抑菌率均为100%;其对灰霉菌和青霉菌的MIC分别为0.5μL/mL和0.25μL/mL,MBC分别为0.5μL/mL和0.25μL/mL。结论:牛至精油对灰霉菌和青霉菌具有较强的抑菌效果。
In order to study the antibacterial effect of six plant essential oils on common Botrytis cinerea and Penicillium causing fruit and vegetable decay.The antibacterial effect of six plant essential oils against Botrytis cinerea and Penicillium were determined by filter paper method,minimum inhibitory concentration (MIC),minimum bactericidal concentration (MBC),direct contact in vitro method and fumigation method. The results showed that the antibacterial effect of the six essential oils on the Botrytis cinerea and Penicillium were:oregano essential oil,trans-2-hexenal,cinnamon essential oil,clove essential oil, wintergreen essential oil and lemon essential oil in descending order.Among them,lemon essential oil has no antibacterial effect on Botrytis cinerea and Penicillium.In the direct contact and fumigation in vitro,the inhibitory rate of oregano essential oil to Botrytis cinerea and Penicillium was 100%.The MIC of oregano essential oil on Botrytis cinerea and Penicillium were 0.5 μL/mL and 0.25 μL/mL,respectively, and the MBC were 0.5 μL/mL and 0.25 μL/mL,respectively.Conclusion:oregano essential oil has strong antibacterial effect on Botrytis cinerea and Penicillium.
作者
董路路
任春涛
张新华
李晓安
李富军
DONG Lulu;REN Chuntao;ZHANG Xinhua;LI Xiaoan;LI Fujun(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049)
出处
《食品科技》
CAS
北大核心
2019年第8期211-216,共6页
Food Science and Technology
基金
国家自然科学基金面上项目(31772024)
关键词
植物精油
果蔬
灰霉菌
青霉菌
抑菌效果
plant essential oil
fruits and vegetables
Botrytis cinerea
Penicillium
antibacterial effect
