摘要
采用平板法比较山苍子油及其柠檬醛等5种主要成分对8种霉菌的抗菌效力。结果表明,在培养基pH4.5时,其抗菌效力从强到弱依次为柠檬醛、香茅醛、山苍子油、香叶醇、芳樟醇、甲基庚烯酮。柠檬醛对5种霉菌的最低抑菌浓度为0.10%,而甲基庚烯酮对6种霉菌的最低抑菌浓度在0.40%或0.40%以上。同时,在对上述6种试剂与黄曲霉产毒关系的实验中还发现,柠檬醛、香茅醛、山苍子油对黄曲霉产生黄曲霉毒素具有较强的抑制作用,其中以柠檬醛的抑制作用最强,可以减少85%的黄曲霉毒素产生。
By the plating method, the antibiotic activites of five kinds of main ingredient which are litsea cubeba oil, citral etc on eight kinds of moulds are compared. The results suggest that in the medium eight kinds of moulds,antibiotic activities in turn decrease on citral, citronellal,litsea cubeba oil, geraniol, linalool and methyl heptenone at a pH of 4.5. The minimum antibiotic concentration of citral is 0.10% but methyl heptenone is 0.40% or forereach 0.40%. At the same time, the experiment about the following six kinds reagent and the aflatoxin production have also been done, and the results show that the ability of Aspergillus flavus to produce aflatoxin is strongly inhibited by citral, citromellal and litsea cubeba oil, especially by citral. Because of this inhibition, the ability of Aspergillus flavus to produce aflatoxin can be abated by 85%.
出处
《四川轻化工学院学报》
2002年第1期32-36,共5页
Journal of Sichuan Institute of Light Industry and Chemical Technology
基金
四川省教委重点科研项目
关键词
山苍子油
有效成分
霉菌
黄曲霉毒素
litsea cubeba oil
active ingredient
moulds
aflatoxin
