【摘要】 采用2倍连续稀释法分别测定肉桂油和八角油单方及联合使用时的最小抑菌浓度(MIC),利用分级浓度抑制指数(FIC)评价两者联合使用后的抗菌作用。结果表明,肉桂油对供试酵母和细菌的MIC分别为31.25,125.0mg/mL,八角油对供试酵母和细菌的MIC均为1000.0mg/mL,肉桂油的抗菌效果好于相同浓度的八角油。肉桂油和八角油按1∶1体积比复配使用时,对嗜水气单胞菌的抑制表现出协同作用(FIC=0.375),对恶臭假单胞菌和荧光假单胞菌表现出相加作用(FIC=0.625),对所有供试菌种均无拮抗作用。肉桂油和八角油复配比例变化,抑菌活性会发生改变,对嗜水气单胞菌、恶臭假单胞菌和荧光假单胞菌的最佳抑菌复配体积比例均为3∶1。综上,肉桂油和八角油联合使用可以增强抑菌活性,降低各自的使用浓度,从而减弱其用作保鲜剂时对果蔬感官特性的负面影响。更多还原

【Abstract】 The minimum inhibitory concentration(MIC)of cinnamon oil and star anise oil is determined by two-fold serial dilution method,and the combined antibacterial effect of the two essential oils is evaluated by the fractional inhibitory concentration index(FIC).The results show that the MIC of cinnamon oil against the tested yeast and bacteria are 31.25,125.0 mg/mL respectively,and the MIC of star anise oil against the tested yeast and bacteria are all 1000.0 mg/mL.Cinnamon oil exhibits stronger inhibitory effect against tested microorganisms than star anise oil with the same concentration.The mixture of cinnamon oil and star anise oil(1∶1)shows a synergistic effect against Aeromonas hydrophila,whereas exhibits an additive effect against Pseudomonas putida and Pseudomonas fluorescens(FIC=0.625)and there is no antagonistic effect on the tested strains.It is found that the antibacterial activities of the combination of cinnamon oil and star anise oil change with the change of mixture proportion.The optimal antibacterial volume ratio for Aeromonas hydrophila,Pseudomonas putida and Pseudomonas fluorescens is 3∶1.In summary,the combination of cinnamon oil and star anise oil can enhance the antibacterial activity and reduce the concentration of each use,so as to reduce the negative impact on the sensory properties of fruits and vegetables when used as a preservative.更多还原