安徽农业科学Issue(27)：13570-13572,3.
肉桂精油对储粮霉菌的抑制作用研究
Antifungal Activity of Cinnamon Essential Oils against Mould in Stored Rice
摘要
Abstract
[Objective] To provide theoretical basis for developing spices essential oil as a fumigant for food. [Method] Supercritical carbon dioxide extraction technique was used to extract the cinnamon essential oils. The antimicrobial activity against four common fungi in stored grain and the minimum inhibitory concentration of cinnamon essential oils were studied by paper filtering method, agar diffusion disc method and volatilization method. [Result] The essential oils had strong antimicrobial activity against these fungi, and the antifungal activity was higher than sodium acetate. Essential oils showed higher activity in the vapour phase. The essential oil could prevent effectively rice mildew at the concentration of 150 mg/L under 30 ℃ and RH 83% , and could completely inhibit the growth of mildew at 175 mg /L. [Conclusion] The study lays a foundation for developing spices essential oil as natural food fumigant and gaseous preservative.关键词
肉桂/精油/霉菌/抑菌Key words
Cinnamon/ Essential oil/ Mould/ Antimicrobial activity分类
农业科技引用本文复制引用
刘晓丽,吴克刚,柴向华,于泓鹏,陈林..肉桂精油对储粮霉菌的抑制作用研究[J].安徽农业科学,2012,(27):13570-13572,3.基金项目
广东省科技计划农业攻关项目(2010B020312014) （2010B020312014）
广东省自然科学基金项目(10451009001004396). （10451009001004396）
