食品工业科技2017，Vol.38Issue(23)：10-13,4.DOI:10.13386/j.issn1002-0306.2017.23.003
几种香辛料精油对产气荚膜梭菌的体外抑菌效果
Bacteriostatic effects of different spices essential oils on Clostridium perfringens in vitro
摘要
Abstract
The effect of different spices essential oils (angelica essential oil,black-pepper essential oil,anise essential oil,cinnamon essential oil,ginger essential oil and wormwood essential oil) on the growth of Clostridium perfringen (C.perfringens) was studied to select the spices essential oils which had inhibitory effect on Clostridium perfringens.Oxford cup method and two times dilution method were selected to determine the antibacterial circle and minimum inhibitory concentration (MIC) for C.perfringens(Standard strain ATCC13124 and CICC22949,isolated strain C1 and C2).The result showed that the diameter of antibacterial circle of cinnamon essential oil was the largest,and the minimum inhibitory concentration (MIC) of cinnamon essential oil on C.perfringens ATCC13124,CICC22949,C1 and C2 were 2.75,2.75,5.5 and 2.75 mg/mL,respectively.The minimum inhibitory concentration of wormwood essential oil on C.perfringens ATCC13124,CICC22949,C1 and C2 were 11,2.75,11 and 2.75 mg/mL,respectively.The minimum inhibitory concentration of black-pepper essential oil on C.perfringens ATCC13124,CICC22949,C1 and C2 were 22,11,11 and 5.5 mg/mL,respectively.The minimum inhibitory concentration of anise essential oil on C.perfringens ATCC13124,CICC22949,C1 and C2 were 11,5.5,11 and 2.75 mg/mL,respectively.The minimum inhibitory concentration of ginger essential oil on C.perfringens ATCC13124,CICC22949,C1 and C2 were 88,22,22 and 22 mg/mL,respectively.Conclusion:In addition to angelica essential oil,other five spices essential oils had inhibitory effect on C.perfringens,and the inhibition effect of cinnamon essential oil on C.perfringens was the best.关键词
香辛料精油/产气荚膜梭菌/抑菌圈/最小抑菌浓度Key words
spices essential oils/Clostridium perfringens/antibacterial circle/minimum inhibitory concentration (MIC)分类
轻工纺织引用本文复制引用
王小慧,魏法山,李苗云..几种香辛料精油对产气荚膜梭菌的体外抑菌效果[J].食品工业科技,2017,38(23):10-13,4.基金项目
国家自然科学基金项目(31571856). （31571856）
