八角茴香精油及其主要单体成分抑菌机理的研究

Research on antibacterial mechanism of essential oils and dominant monomer components of star anise

实验通过测定菌液中还原糖含量、蛋白质含量以及电导率的变化,将八角茴香精油及其各主要单体成分(大茴香醛、柠檬烯、反式茴香脑)对大肠杆菌的抗菌机理进行了研究。结果表明,各抑菌成分中柠檬烯和八角茴香精油抑菌效果较好;抑菌机理的实验表明,浓度为100mg/mL的各抑菌成分对检测项影响最大的是柠檬烯和八角茴香精油,它们可使菌液中还原糖含量高达0.89g/100g和0.87g/100g;二者作用64h后,菌液中蛋白质含量分别为12.5%和13.7%;二者作用5min,菌液的电导率分别为182.4μs/cm和184.3μs/cm。由此可见,八角茴香精油及其主要单体成分中对大肠杆菌抑菌效果最佳的成分为柠檬烯和八角茴香精油。

Antibacterial mechanism of star anise oil and dominant monomer components （Anisic aldehyde, Limonene, Trans-Anethole） to E. colt was studied by determining changes of reducing sugar content, protein content and electric conductivity. Results illustrated that the limonene and star anise oil performed a much better bacteriostatic effect. Test of antibacterial mechanism showed among all bacteriostatic components with a concentration of 100 mg/mL, Limonene and star anise oil had the best effect, which could improve the reducing sugar content in broth cultures to 0. 89 g/100 g and O. 87 g/100 g, improve protein content to 12.5% and 13.7% after 64 h, and improve electric conductivity to 182.4 μs/cm and 184.3 μs/cm after 5 min respectively. It can be concluded that among all components, the best bacteriostatic agents to E. coli were Limonene and star anise oil.