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投稿时间：2020-06-12
投稿时间：2020-06-12
中文摘要: 采用牛津杯法测定荔枝木质精油抑菌活性，以气体扩散法测定荔枝木质精油对7种常见食源性致病菌（大肠杆菌、金黄色葡萄球菌、乙型副伤寒沙门氏菌、鼠伤寒沙门氏菌、肠炎沙门氏菌、单核细胞增生李斯特菌、枯草芽孢杆菌）、3种常见霉菌（黑曲霉、桔青霉、黄曲霉）的最小抑菌浓度（minimum inhibitory concentration，MIC）和最小杀菌浓度（minimum bactericidal concentration，MBC）。同时进行荔枝木质精油抑菌活性的酸碱稳定性、热稳定性、紫外稳定性研究。结果表明：荔枝木质精油对受试细菌和霉菌均有抑制效果，其中对受试的革兰氏阳性菌抑制效果优于革兰氏阴性菌；对大肠杆菌、鼠伤寒沙门氏菌、乙型副伤寒沙门氏菌、肠炎沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌、枯草芽孢杆菌、黑曲霉、黄曲霉和桔青霉的 MIC 分别为 20、5、10、40、5、5、2.5、40、80、40 μL/mL；荔枝木质精油具有良好的紫外稳定性；加热处理并未对其抑菌效果产生显著影响；酸性条件下精油抑菌效果优于中性条件。
Abstract:Seven foodborne pathogens（E.coli，Staphylococcus aureus，Salmonella paratyphi β，Salmonella typhimurium，Salmonella enteritis，Listeria monocytogenes，Bacillus subtilis）and three kinds of mould（Aspergillus niger，Penicillium chrysogenum，Aspergillus flavus）were selected for antibacterial activity，minimum inhibitory concentration（MIC）and minimum bactericidal concentration（MBC）of Litchi chinensis wood oil.The effect of antibacterial activity on stability of acid，heat and ultraviolet ray of Litchi chinensis wood oil were studied.The results showed that Litchi chinensis wood oil had antibacterial effect on bacteria and mould.The antibacterial effect on Gram-positive bacteria was better than Gram-negative bacteria.The MIC of 10 species were 20，5，10，40，5，5，2.5，40，80，40 μL/mL respectively.The antibacterial activity of Litchi chinensis wood oil was stable under ultraviolet ray.Under acid solution，the antibacterial activity was greater than that of neutral solution.
keywords: Litchi chinensis wood oil antibacterial activity acid-base stability heat stability ultraviolet stability
文章编号：202109007 中图分类号： 文献标志码：
基金项目:广州市教育局高校科研项目青年人才项目（201831787）
| Author Name | Affiliation |
| DONG Lei，ZHENG Yu-xi，HAN Ming，JIA Qiang | College of Food Science and Food Health，Guangzhou City Polytechnic，Guangzhou 510640，Guangdong，China |
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