食用酚类香料的抑菌活性研究

Research on the Antibacterial Activity of Phenol Flavor Compounds

采用滤纸片扩散法测定我国食品添加剂使用标准中允许使用的23种食用酚类香料对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌和枯草芽孢杆菌4种受试菌的抑菌圈直径。结果显示:大多数食用酚类香料具有抑菌性。采用二倍稀释法测定它们的最小抑菌浓度和最小杀菌浓度,与山梨酸钾和苯甲酸钠相比,绝大数食用酚类香料有较强的抑菌活性,其中2-丙基苯酚、2-异丙基苯酚、4-丙基苯酚、香芹酚和百里香酚对供试菌的抑菌效果最明显。

There were 23 phenol flavor compounds which were approved and used as food additives in GB2760-2011. Their diameters of zone of inhibition against Escherichia coli, Pseudomonas aeruginos, Staphylococcus aureus and Bacillus subtilis were evaluated by the method of agar disc diffusion. The results showed that most of 23 phenol flavor compounds had antibacterial activities. Their minimal inhibitory concentrations and minimal bactericidal concentration were measured by double dilution method. The results also showed that their inhibitory activities were stronger than those of potassium sorbate and sodium benzoate. The inhibitory effectiveness of 2-propylphenol, 2-iso-propylphenol, 4-propylphenol, carvacrol and thymol was better among the 23 phenols.