摘要
针对樱桃采后由灰霉、青霉及根霉引发的腐烂问题,探究植物源抗菌剂肉桂、丁香复配体系的协同气相抑菌效能。气相熏蒸模式下评估其对三种致腐真菌的抑菌效能,采用棋盘式复配设计与分级抑制体积分数(FIC)量化协同效应,筛选最优复配方案。肉桂精油展现广谱抑菌性,抑菌环直径为90 mm,对灰霉、青霉的最低抑菌浓度(MIC)分别为0.249μL/mL与0.124μL/mL,显著低于丁香精油。丁香精油气相抑制根霉效果突出,抑菌环直径48mm,MIC 0.746μL/mL。肉桂抑菌稳定性优于丁香。当肉桂与丁香以3.5:1体积比联用时,对灰霉的抑制效率较单组分提升2~4倍,分级抑制浓度指数为0.75的加和效应,同时兼顾青霉与根霉的综合防控。
Objective To explore the synergistic gas-phase antibacterial effect of the compound system of Cinnamomum cassia and Syringa oblata,a botanical antibacterial agent,against the decay of cherry caused by Botrytis cinerea,Penicillium and Rhizopus.Methods The antibacterial efficacy of the mixture against three kinds of rot causing fungi was evaluated under the mode of vapor fumigation.The checkerboard compound design and fractional inhibitory volume fraction (FIC) were used to quantify the synergistic effect,and the optimal compound scheme was screened.Results Cinnamon essential oil showed broad-spectrum antimicrobial activity.The diameter of antimicrobial ring was 90 mm.The minimum inhibitory concentration (MIC) against Botrytis cinerea and Penicillium was 0.249 μL/mL and 0.124 μL/mL,respectively,which was significantly lower than that of clove essential oil.Clove essential oil had outstanding effect on inhibiting Rhizopus in gas phase,and the diameter of antimicrobial ring was 48 mm,MIC 0.746 μL/mL.When cinnamon and clove were combined at a volume ratio of 3.5:1,the inhibition efficiency against Botrytis cinerea was 2-4 times higher than that of the single component,and the hierarchical inhibition concentration index was the additive effect of 0.75,taking into account the comprehensive control of Penicillium and Rhizopus.
作者
赵冉冉
谢亚
郝晓秀
ZHAO Ran-ran;XIE Ya;HAO Xiao-xiu(School of Packaging&Printing,Tianjin Vocational Institute,Tianjin 300410,China)
出处
《绿色包装》
2025年第4期26-31,共6页
Green Packaging
关键词
丁香精油
肉桂精油
真菌
复配
抑菌效能
clove essential oil
cinnamon essential oil
fungi
compound
antibacterial efficacy
