肉桂、丁香、连翘挥发油联合抑菌作用研究

Study on Combined Antiseptic Effects of Cinnamon,Cloves and Forsythia Suspense Volatile Oils

水蒸气蒸馏提取肉桂、丁香、连翘三种香辛料挥发油,测定与评价三种挥发油对大肠杆菌与金黄色葡萄球菌的抑菌圈直径、最低抑菌浓度(MIC)以及挥发油两两复配联用的抑菌活性。结果显示,供试菌对三种挥发油均高度敏感,且存在剂量效应,随着挥发油浓度的降低而降低。另外,肉桂(增效2倍)和丁香(增效2倍)、肉桂(增效2倍)和连翘(增效4倍)挥发油复配后对大肠杆菌表现出相加作用,对金黄色葡萄球菌表现出协同作用(均增效4倍);而丁香和连翘挥发油复配后对大肠杆菌和金黄色葡萄球菌,则表现出无关作用。

Spices volatile oils of cinnamon,cloves and forsythia suspense were extracted by steam distillation. The inhibition zone diameters,minimum inhibition concentrations（ MICs） and the antimicrobial activities of two volatile oils compound on Escherichia coli and Staphylococcus aureus were determined and evaluated. The results showed that the tested microorganisms were highly sensitive to three kinds of volatile oils,all with a dose effect. The antimicrobial activities were decreased with the decrease of concentration of the volatile oils. The combined use of cinnamon（ 2 times efficiency） and cloves volatile oils（ 2 times efficiency）,cinnamon（ 2 times efficiency） and forsythia suspense（ 4 times efficiency）volatile oils both had additive effects on Escherichia coli,and synergic effects on Staphylococcus aureus（ all 4 times efficiency）,and the combined use of cloves and forsythia suspense volatile oils showed indifferent effects on Escherichia coli and Staphylococcus aureus.