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Antibacterial Effect of Lavender （Lavandula） Flavor （Volatile）

Antibacterial Effect of Lavender （Lavandula） Flavor （Volatile）
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摘要 The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.
作者 Jin-ichi Sasaki Kanako Yamanouchi Masahiko Nagaki Hiroaki Arima Naoto Aramachi Takashi Inaba
机构地区 Department of Emergency Medical Technology Department of Pathogenic Analysis Department of Nursing Science
出处 《Journal of Food Science and Engineering》 2015年第2期95-102,共8页 食品科学与工程（英文版）（美国）
关键词 Lavender flavor （volatile） citronellal flavor （volatile） bacteria killing potency growth curve of bacteria. 薰衣草油 肠出血性大肠杆菌O157:H7 挥发性 抗菌效果 铜绿假单胞菌 金黄色葡萄球菌 生长抑制作用 杀灭效果
分类号 TQ651.2 [化学工程—精细化工] S852.612 [农业科学—基础兽医学]
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参考文献11

  • 1Upon, T., and Andrew, S. 2004. The Genus Lavandula. Kew, UK: Royal Botanic Garden, 78-87.
  • 2Nagaki, M., Goto, Y., Narita, T., Kawakami, J., and Miyamoto, R. 2011. "Composition and Antimicrobial Activity of the Essential Oil and Water Extract from Japanese Wild Rosa rugosa." Trans. Mat. Res. Soc. Jap. 36 (3): 517-21.
  • 3Information Handling Services (IHS). 2014. "Flavor and Fragrances-Specialty Chemicals Update." Accessed June 10, 2015. https://www.ihs.com/.../specialty-chemi cals-industry-sc.
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  • 6Kamiie, Y., Sagisaka, M., and Nagaki, M. 2014. "Essential Oil Composition of Lavandula angustifolia 'Hidcote': Comparison of Hydrodistillation and Supercritical Fluid Extraction Methods." Trans. Mat. Res. Soc. Jab. 39 (4): 485-9.
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Journal of Food Science and Engineering
2015年 第2期

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