黄巍,王建清,张倩

• 1:天津科技大学中国轻工业食品包装材料与技术重点实验室
• 2:中国包装科研测试中心

摘要(Abstract)：

采用微波辅助水蒸气蒸馏提取出香旱芹精油,对其成分进行GC-MS分析,通过测试其对金黄色葡萄球菌的抑菌圈直径、最低抑菌浓度(MIC)和最低杀菌浓度(MBC)评价其抑菌效果。分别从菌体微观形态、细胞溶出物、蛋白质和钾离子泄漏等方面研究香旱芹精油对金黄色葡萄球菌的抑菌机理。实验结果表明香旱芹精油的主要成分为百里香酚(45.85%)、对伞花烃(20.72%)和γ-松油烯(23.57%),其对金黄色葡萄球菌的抑菌圈直径为75mm,MIC为0.25μL/mL,MBC为0.5μL/mL。香旱芹精油可使金黄色葡萄球菌细胞膜受到损伤,使细胞膜表面出现塌陷和破裂,并引起菌体细胞溶出物、蛋白质以及钾离子的泄露,从而导致菌体的死亡。

关键词(KeyWords)： 香旱芹精油;微波辅助水蒸气蒸馏;GC-MS分析;金黄色葡萄球菌;抑菌机理

Abstract:

Keywords:

基金项目(Foundation): “十二五”国家科技支撑计划项目(2015BAD16B05-02)

作者(Author): 黄巍,王建清,张倩

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