摘要
试验旨在明确饲料中常见真菌类型,研究肉桂精油及其主要组分对饲料中常见真菌的抑菌活性。试验通过气相色谱-质谱(GC-MS)联用技术鉴定并分析了肉桂精油主要组分,同时结合形态学鉴定与PCR分析对饲料中分离率较高的真菌进行分离鉴定,测定肉桂精油及其主要组分对饲料中常见真菌的抑菌圈直径(DIZ)、最小抑菌浓度(MIC)及最小杀菌浓度(MBC)的影响,探究肉桂精油及各主要组分的抑菌活性。结果表明:肉桂精油所有组分中肉桂醛的含量最多,相对含量为62.72%。从饲料中共分离获得133株具有典型特征的菌株,其中分离率较高的有7种,占总菌株数的93.96%。肉桂精油及其主要组分抑菌圈直径从大到小为:肉桂醛>肉桂精油>邻甲氧基肉桂醛>乙酸桂酯>苯甲醛,其主要组分肉桂醛MIC范围为40~80μg/mL、MBC范围为60~100μg/mL,具有最强的抑菌效果。肉桂精油及其主要组分对饲料中常见真菌具有广谱抑菌活性,其中抑菌活性较高的是肉桂醛和邻甲氧基肉桂醛,为肉桂精油的主要抑菌活性成分。
The purpose of this test was to clarify the types of common fungi in feed and study the antibacterial activity of cinnamon essential oil and its main components on common fungi in diet.In this experiment,the main components of cinnamon essential oil were identified and analyzed by gas chromatographymass spectrometry(GC-MS).At the same time,the fungus with high separation rate in feed were isolated and identified by morphological identification and PCR analysis.The antibacterial zone diameter(DIZ),minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) of cinnamon essential oil and its main components against common fungi in feed were determined to explore the antibacterial activities of cinnamon essential oil and its main components.The results showed that:The content of cinnamaldenyde was the highest among all components of cinnamon essential oil,the relative content was62.72%.A total of 133 strains with typical characteristics were isolated from the feed,including seven strains with a higher isolation rate,accounting for 93.96% of the total strain number.The DIZ sequence of cinnamon essential oil and its main components from large to small was:cinnamon aldehyde > cinnamon essential oil > near-methoxy cinnamaldehyde > cinnamyl acetate > benzaldehyde.Its main component cinamon aldehyde with the MIC ranged between 40-80 μg/m L,MBC ranged between 60-100 μg/m L,had the strongest antibacterial effect.Cinnamon es-sential oil and its main components had broadspectrum antibacterial activity against common fun-gi in feed,among which cinnamaldehyde and o-methoxy cinnamaldehyde had higher antibacterial activity,which were the main antibacterial activity components of cinnamon essential oil.
作者
闫红秀
刘香萍
任乃芃
轩一芙
李孟滕
梁文超
包雨微
YAN Hongxiu;LIU Xiangping;REN Naipeng;XUAN Yifu;LI Mengteng;LIANG Wenchao;BAO Yuwei(College of Animal Science and Technology,Heilongjiang Bayi Agricultural University,Heilongjiang Daqing 163319,China)
出处
《饲料工业》
CAS
北大核心
2022年第17期47-53,共7页
Feed Industry
基金
黑龙江省科技计划省院科技合作项目[YS20B10]
国家重点研发计划[2018YFD0600405]。
关键词
饲料
真菌
鉴定
肉桂精油
抑菌活性
feed
fungi
identification
cinnamon essential oil
antibacterial activity
