摘要
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。
Ajowan essential oil is extracted by microwave assisted steam distillation, and its chemical eomposition is analyzed by GC-MS. The inhibitory diameter,minimum inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） of ajowan essential oil against Staphylococcus aureus are tested by agar diffusion method and dilution method. The antibacterial mechanism of ajowan essential oil against S. aureus is studied by exploring the scanning electron microscopy （SEM） image of S. aureus, the leakage of cell constituents, protein and potassium ion. The results show that the main components of ajowan essential oil are thymol （45. 85%）,p-cymene（ 20. 72%） and γ-terpinene（23.57%）, which have a strong inhibitory effect on S. aureus, the diameter of inhibition zone is 75 mm, the MIC is O. 25μL/mL and the MBC is 0.5μL/mL. Ajowan essential oil can destroy membrane surface appears folds and local collapse, resulting potassium ion, leading to the death of bacteria. the cell membrane of S. aureus, in the leakage of cell constituents, and its cell protein and
出处
《中国调味品》
北大核心
2017年第12期7-11,22,共6页
China Condiment
基金
"十二五"国家科技支撑计划项目(2015BAD16B05-02)
关键词
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
ajowan essential oil
microwave assisted steam distillation
GC-MS analysis
Staphylococcus aureus
antibacterial mechanism
