【摘要】 利用滤纸片液相和气相扩散法进行体外抑菌试验,测定肉桂精油对6种供试菌的抑菌圈直径和最小抑菌浓度,以及加热处理和pH值对精油抑菌效果的影响。结果表明:肉桂精油对各供试菌的抑菌圈直径在19.6～43.5mm,对细菌、霉菌和酵母均有很强的抑制作用,对霉菌的抑菌作用高于酵母菌和细菌;气相也具有较强的抑菌作用;120℃加热处理20min对肉桂精油的抑菌效果无明显影响;在pH值偏酸或偏碱时肉桂精油的抑菌效果增强。更多还原

【Abstract】 Studied the bacteria inhibition with vitro experiments by paper filtering liquid phase and vapor diffusion method.The antimicrobial activity was assessed by means of the diameter of inhibition ring of this essential oil on various bacteria and the fractional inhibitory concentration index of the mixture.And the influences to the level bacteriostaic were investigated by heating and changing the pH value.The results showed that these essential oil had considerable antimicrobial activity to bacteria,yeast and mold,the inhibition cycle was range from 19.6 mm to 43.5 mm,the fungi was the most sensitive microorganisms.Essential oils showed higher activity in the vapour phase.The level antimicrobial of the essential oil was not changed obviously under the condition of heat treating in 120 ℃ for 20 min.The level antimicrobial of the cinnamon essential oil was getting stronger along with the lower and higher pH value.更多还原