摘要
鉴于植物精油的优良抑菌性能,为突破单一植物精油在食品保鲜领域抑菌剂应用中的局限性,本研究评价了10种植物精油的抗菌活性,并探讨了其复配使用的协同效应。采用滤纸片法和棋盘稀释法,筛选出具有协同抗菌作用的精油组合,考察了其在不同温度和紫外线照射时间下的抗菌稳定性,并进一步以大肠杆菌和金黄色葡萄球菌为供试菌,探究了其抗菌机制。结果表明,肉桂精油对大肠杆菌、金黄色葡萄球菌和黑曲霉的最小抑菌含量(MIC)分别为4.0μL/mL、8.0μL/mL、4.0μL/mL,而山苍子精油的MIC则分别为32.0μL/mL、16.0μL/mL、32.0μL/mL。肉桂与山苍子精油以4∶6(体积比)复配时展现出显著的协同抗菌作用,抑菌圈直径超过26.00 mm。该复合精油在热处理和紫外线照射下能保持良好的抗菌稳定性。相较于单一精油,复合精油对大肠杆菌和金黄色葡萄球菌的抑制效果更佳,其中大肠杆菌中核酸和蛋白质的泄漏量分别较山苍子精油处理增加3.11倍和2.03倍,表明复合精油能破坏供试菌的细胞膜并影响其通透性。本研究结果为复合植物精油应用于食品工业提供了理论基础与科学佐证。
Given the outstanding antimicrobial activity of plant essential oils and the need to overcome the limitations of single essential oils in food preservation,this study evaluated the antibacterial potential of ten essential oils and explored the synergistic effects of their combinations.The disc-diffusion method and checkerboard dilution method were employed to screen for synergistic pairs,and their antimicrobial stability was further assessed under different temperatures and ultraviolet(UV)irradiation durations.The underlying mechanisms were investigated using Escherichia coli and Staphylococcus aureus as test organisms.The results showed that cinnamon essential oil exhibited minimum inhibitory concentrations(MICs)of 4.0μL/mL,8.0μL/mL,4.0μL/mL against E.coli,S.aureus and Aspergillus niger,respectively,whereas Litsea cubeba essential oil showed MIC s of 32.0μL/mL,16.0μL/mL and 32.0μL/mL,respectively.A mixture of cinnamon and L.cubeba oils with the volume ratio of 4∶6 exhibited a prominent synergistic antibacterial effect,and the inhibitory circle measured more than 26.00 mm in diameter.The composite essential oil retained good antibacterial stability after heat treatment and UV exposure.Compared with the single essential oil,the composite formulation displayed better inhibition of E.coli and S.aureus.Compared with L.cubeba essential oil treatment,the leakage of nucleic acids and proteins of E.coli under composite formulation treatment increased by 3.11 times and 2.03 times,respectively.These results indicated that the composite essential oil can disrupt bacterial membranes and affect their permeability.The findings provide a theoretical basis and scientific support for the application of composite plant essential oils in the food industry.
作者
陶鸿伟
孟苓凤
张建岭
郭晓飞
解晓
江居立
王洪新
娄在祥
TAO Hongwei;MENG Lingfeng;ZHANG Jianling;GUO Xiaofei;XIE Xiao;JIANG Juli;WANG Hongxin;LOU Zaixiang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Key Laboratory of Food Science and Resource Mining,Jiangnan University,Wuxi 214122,China;Shandong Provincial Technology Innovation Center of Gelatine Traditional Chinese Medicine/Dong’e Ejiao Co.,Ltd.,Dong’e 252201,China)
出处
《江苏农业学报》
北大核心
2025年第7期1429-1437,共9页
Jiangsu Journal of Agricultural Sciences
关键词
复合植物精油
大肠杆菌
金黄色葡萄球菌
抑菌稳定性
抑菌机理
composite plant essential oils
Escherichia coli
Staphylococcus aureus
bacteriostatic stability
bacteriostatic mechanism
