食品与机械2011，Vol.27Issue(6)：166-167,182,3.DOI:10.3969/j.issn.1003-5788.2011.06.043
肉桂精油抑茵活性研究
Antimicrobial activity of cinnamon essential oil
摘要
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.关键词
肉桂精油/抑菌/气相/液相Key words
cinnamon essential oil/ antimicrobial activity/ vapour phase/ liquid phase引用本文复制引用
王步江,刘金福,樊秀花,张陈云..肉桂精油抑茵活性研究[J].食品与机械,2011,27(6):166-167,182,3.
