食品工业科技2013，Vol.34Issue(7)：68-72,76,6.
不同发育期椪柑精油对意大利青霉和指状青霉的抑制作用
Inhibitory effect of Ponkan essential oils at different ripening stage on P.italicum and P.digitatum
摘要
Abstract
The essentials oils of C. reticulata Blanco at different ripening stage (July, August, September and October)were analyzed by GC-MS.Fifty terpene compounds,including limonene(47.28%-58.40%) ,γ-terpinene (8.27%~13.23%) ,p-linalool( 3.48%~7.86%) ,(3-myrcene(6.24%~7.50% ) ,α-pinene(5.07%~6.05% ) ,β-pinene (2.30%~3.45%) ,octanal(2.04%~2.48%) and terpinolene( 1.40%~2.09%) etc., were identified.In vitro antifungal activity of the above Ponkan essential oils and six potential antimicrobial substances (citral, octanal, nonanal, decanal, β-linalool and α-terpineol) in them against P.italicum and P.digitatum were also determined.Results showed that the inhibitory effect Ponkan essential oils at different ripening stage on P.italicum was better than that on P.digitatum.In potential antimicrobial substances,citral and octanal were observed having strongest antifungal activity against P.italicum, In contrast to that of nonanal and octanal against P.digitatum.The MICs of citral and octanal to P.italicum,together with that of nonanal and octanal to P.digitatum,were both 0.50μL/mLBy contrast,the MICs of β-linalool and α-terpineol to P.italicum and P.digitatum were 2.00μL/mL.关键词
椪柑/精油/意大利青霉/指状青霉/抑制作用Key words
Ponkan/essential oil/P.italicum/P.digitatum/inhibitory effect分类
轻工纺织引用本文复制引用
贾雷,何湘丽,陶能国,周海恩..不同发育期椪柑精油对意大利青霉和指状青霉的抑制作用[J].食品工业科技,2013,34(7):68-72,76,6.基金项目
国家自然科学基金(31271964) （31271964）
湖南省教育厅优秀青年项目(12B126) （12B126）
国家级大学生创新训练计划项目(201210530012). （201210530012）
