[1]陶鸿伟,孟苓凤,张建岭,等.复配植物精油的协同抗菌活性及作用机制[J].江苏农业学报,2025,(07):1429-1437.[doi:doi:10.3969/j.issn.1000-4440.2025.07.019]
　TAO Hongwei,MENG Lingfeng,ZHANG Jianling,et al.Synergistic antimicrobial activity and mechanism of action of composite plant essential oils[J].,2025,(07):1429-1437.[doi:doi:10.3969/j.issn.1000-4440.2025.07.019]
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复配植物精油的协同抗菌活性及作用机制()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年07期
页码:
1429-1437
栏目:
加工贮藏·质量安全
出版日期:
2025-07-31

文章信息/Info

Title:
Synergistic antimicrobial activity and mechanism of action of composite plant essential oils
作者:
陶鸿伟1; 2; 孟苓凤3; 张建岭3; 郭晓飞3; 解晓3; 江居立3; 王洪新1; 2; 娄在祥1; 2
(1.江南大学食品学院,江苏无锡214122；2.江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122；3.山东省胶类中药技术创新中心/东阿阿胶股份有限公司,山东东阿252201)
Author(s):
TAO Hongwei1; 2; MENG Lingfeng3; ZHANG Jianling3; GUO Xiaofei3; XIE Xiao3; JIANG Juli3; WANG Hongxin1; 2; LOU Zaixiang1; 2
(1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2.National Key Laboratory of Food Science and Resource Mining, Jiangnan University, Wuxi 214122, China;3.Shandong Provincial Technology Innovation Center of Gelatine Traditional Chinese Medicine/Dong’e Ejiao Co., Ltd., Dong’e 252201, China)
关键词:
复合植物精油; 大肠杆菌; 金黄色葡萄球菌; 抑菌稳定性; 抑菌机理
Keywords:
composite plant essential oils; Escherichia coli; Staphylococcus aureus; bacteriostatic stability; bacteriostatic mechanism
分类号:
TS201.3
DOI:
doi:10.3969/j.issn.1000-4440.2025.07.019
文献标志码:
A
摘要:
鉴于植物精油的优良抑菌性能,为突破单一植物精油在食品保鲜领域抑菌剂应用中的局限性,本研究评价了10种植物精油的抗菌活性,并探讨了其复配使用的协同效应。采用滤纸片法和棋盘稀释法,筛选出具有协同抗菌作用的精油组合,考察了其在不同温度和紫外线照射时间下的抗菌稳定性,并进一步以大肠杆菌和金黄色葡萄球菌为供试菌,探究了其抗菌机制。结果表明,肉桂精油对大肠杆菌、金黄色葡萄球菌和黑曲霉的最小抑菌含量(MIC)分别为4.0 μL/mL、8.0 μL/mL、4.0 μL/mL,而山苍子精油的MIC则分别为32.0 μL/mL、16.0 μL/mL、32.0 μL/mL。肉桂与山苍子精油以4∶6(体积比)复配时展现出显著的协同抗菌作用,抑菌圈直径超过26.00 mm。该复合精油在热处理和紫外线照射下能保持良好的抗菌稳定性。相较于单一精油,复合精油对大肠杆菌和金黄色葡萄球菌的抑制效果更佳,其中大肠杆菌中核酸和蛋白质的泄漏量分别较山苍子精油处理增加3.11倍和2.03倍,表明复合精油能破坏供试菌的细胞膜并影响其通透性。本研究结果为复合植物精油应用于食品工业提供了理论基础与科学佐证。
Abstract:
Given the outstanding antimicrobial activity of plant essential oils and the need to overcome the limitations of single essential oils in food preservation, this study evaluated the antibacterial potential of ten essential oils and explored the synergistic effects of their combinations. The disc-diffusion method and checkerboard dilution method were employed to screen for synergistic pairs, and their antimicrobial stability was further assessed under different temperatures and ultraviolet (UV) irradiation durations. The underlying mechanisms were investigated using Escherichia coli and Staphylococcus aureus as test organisms. The results showed that cinnamon essential oil exhibited minimum inhibitory concentrations (MICs) of 4.0 μL/mL, 8.0 μL/mL, 4.0 μL/mL against E. coli, S. aureus and Aspergillus niger, respectively, whereas Litsea cubeba essential oil showed MICs of 32.0 μL/mL, 16.0 μL/mL and 32.0 μL/mL, respectively. A mixture of cinnamon and L. cubeba oils with the volume ratio of 4∶6 exhibited a prominent synergistic antibacterial effect, and the inhibitory circle measured more than 26.00 mm in diameter. The composite essential oil retained good antibacterial stability after heat treatment and UV exposure. Compared with the single essential oil, the composite formulation displayed better inhibition of E. coli and S. aureus. Compared with L. cubeba essential oil treatment, the leakage of nucleic acids and proteins of E. coli under composite formulation treatment increased by 3.11 times and 2.03 times, respectively. These results indicated that the composite essential oil can disrupt bacterial membranes and affect their permeability. The findings provide a theoretical basis and scientific support for the application of composite plant essential oils in the food industry.

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备注/Memo

备注/Memo:
收稿日期：2024-12-06作者简介：陶鸿伟(2000-),女,湖北十堰人,硕士研究生,研究方向为天然成分抗菌与食品保鲜。(E-mail)hongweiTao0718@163.com通讯作者：娄在祥,(E-mail)louzaixiang@126.com
更新日期/Last Update: 2025-08-19