肉桂精油的抑菌作用

Inhibition Activity of Cinnamon Oil

为了探讨肉桂精油的抑菌效果,本试验以金黄色葡萄球菌（Staphylococcus aureus）、黑曲霉（Aspergillus niger）、枯草芽孢杆菌（Bacillus subtilis）和大肠杆菌（Escherichia coli）4个菌种为研究对象,采用抑菌圈法和双倍稀释法对肉桂精油的最小抑菌浓度和抑菌性能进行了试验研究。结果表明：肉桂精油对4个菌种均具有较强的抑菌效果,对金黄色葡萄球菌、黑曲霉、枯草芽孢杆菌和大肠杆菌的最小抑菌浓度分别为200,200,200,400μL/mL。同一浓度的肉桂精油对4个菌种的抑菌圈直径大小为金黄色葡萄球菌（30.51-45.02mm）〉黑曲霉（22.52-43.07 mm）〉枯草芽孢杆菌（19.52-25.51 mm）〉大肠杆菌（10.52-25.86mm）。

In order to investigate the inhibition effect of cinnamon oil against 4 tested strains of Staphylococcus aureus,Aspergillus niger,Bacillus subtilis and Escherichia coli,the inhibition zone method and double dilution method were adopted for the determination of inhibition effect and the minimal inhibitory concentration in the experiment.The results showed that cinnamon oil had stronger inhibition effect on the 4 tested strains.The minimal inhibition concentrations against S.aureus,A.niger,B.subtilis and E.coli were 200,200,200 and 400 μL/mL.Inhibition zone diameters of cinnamon oil at the same concentration against 4 strains were： S.aureus（30.51—45.02 mm）A.niger（22.52—43.07 mm）B.subtilis（19.52—25.51 mm） E.coli（10.52—25.86 mm）.