汪青青,李萍,赵鹏英,崔晶,松江勇次

• 1:天津农学院基础科学学院
• 2:天津中日水稻品质·食味研究中心
• 3:九州大学全球创新中心

摘要(Abstract)：

采用2倍连续稀释法分别测定肉桂油和八角油单方及联合使用时的最小抑菌浓度(MIC),利用分级浓度抑制指数(FIC)评价两者联合使用后的抗菌作用。结果表明,肉桂油对供试酵母和细菌的MIC分别为31.25,125.0mg/mL,八角油对供试酵母和细菌的MIC均为1000.0mg/mL,肉桂油的抗菌效果好于相同浓度的八角油。肉桂油和八角油按1∶1体积比复配使用时,对嗜水气单胞菌的抑制表现出协同作用(FIC=0.375),对恶臭假单胞菌和荧光假单胞菌表现出相加作用(FIC=0.625),对所有供试菌种均无拮抗作用。肉桂油和八角油复配比例变化,抑菌活性会发生改变,对嗜水气单胞菌、恶臭假单胞菌和荧光假单胞菌的最佳抑菌复配体积比例均为3∶1。综上,肉桂油和八角油联合使用可以增强抑菌活性,降低各自的使用浓度,从而减弱其用作保鲜剂时对果蔬感官特性的负面影响。

关键词(KeyWords)： 肉桂油;八角油;联合抗菌;评价

Abstract:

Keywords:

基金项目(Foundation): 天津农学院大学生创新创业训练计划项目(201710061210)

作者(Author): 汪青青,李萍,赵鹏英,崔晶,松江勇次

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