市售复合调味品五香粉和咖喱粉的精油抑菌作用

The Antimicrobial Activity of Essential Oil in Spiced Powder and Curry Powder

摘要:

通过水蒸气蒸馏法提取市售五香粉和咖喱粉的精油,测定了两种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小、最低抑菌浓度(MIC值))及气态防腐效果,探讨和比较了两种精油的抑菌作用.结果表明,五香粉和咖喱粉精油有不同程度的抑菌作用,五香粉精油的抑菌能力高于咖喱粉精油.以色谱 质谱联用法(GC/MS)分析鉴定出五香粉和咖喱粉精油中主要成分,并分析比较了它们主要成分的差异与其抑菌活性大小之间的关系.

Abstract:

The essential oils were extracted by steam distillation from the Spiced powder and the Curry powder. The antimicrobial activity of the two kinds of essential oils , including the inhibition zone,MIC value and inhibition effect of gaseous state, were com