肉桂精油防控玉米霉变的研究

Study on Cinnamon Oil Controlling Fungal Growth in Maize

[目的]拟利用肉桂精油的挥发性、天然安全性和广谱抑菌特性,对玉米颗粒进行防霉研究。[方法]采用精油熏蒸的方法,将玉米颗粒置于自制的密闭容器中,人工模拟高温高湿条件对其进行肉桂精油熏蒸。[结果]研究表明,玉米颗粒的含水量对其霉变的影响很大。空气湿度为75%时,空间浓度分别为175和100μl/L的肉桂精油对玉米颗粒霉菌的熏杀抑制效果随着熏蒸时间的延长而逐渐提高,熏蒸时间为8 d时达到了最高的抑菌率。高湿高温条件下,肉桂精油空间浓度为1 000-2 000μl/L是最适抑菌浓度区间,其中精油浓度2 000μl/L为最佳抑菌浓度。[结论]研究可为玉米储藏的防霉工作提供理论依据。

[Objective] Using volatile,natural safety and broad-spectrum antibacterial characteristics of cinnamon oil,fungal growth controlling work on maize was conducted. [Method]The fumigation of essential oil was used in this study to artificially simulate the high temperature and high humidity conditions around the maize,using cinnamon essential oil to fumigate the maize in a self-made and airtight container. [Result] The results show that the water content of the maize greatly effected on its mildew. When the air humidity is 75% and spatial concentration is 175 and 100 μl/L,the mold inhibitory of the cinnamon essential oil to the maize gradually improves with the fumigating time prolonged,the essential oil is at the highest inhibitory rate at the end of 8 days. In high temperature and high humidity conditions,the optimum inhibitory spatial concentration interval of the cinnamon oil is 1 000-2 000 μl/L and the best inhibitory concentration of the essential oil is 2 000 μl/L.[Conclusion]The study can provide theoretical basis for corn storage mold work.