孜然精油对产毒黄曲霉的抑制活性研究

Inhibitory Activity of Cumin Essential Oil on Aflatoxigenic Aspergillus flavus

为考察孜然精油对产毒黄曲霉的抑制效果,采用亚临界萃取法提取孜然精油,通过GC-MS分析精油的主要挥发性成分,并从黄曲霉生长、胞内氧化还原状态、产毒能力、菌体超微结构等方面综合研究孜然精油对黄曲霉的抑制作用。结果显示孜然精油的主要挥发性成分为苯基-1,2-乙二醇(34. 76%)、γ-松油烯(8. 68%)、枯茗醛(8. 15%)、β-蒎烯(4. 49%);该精油使黄曲霉生长、黄曲霉毒素B_1(AFB_1)合成量、胞内总过氧化物含量分别下降了81. 90%、83. 01%、33. 75%,且黄曲霉菌丝体和孢子的超微结构受到严重破坏,说明孜然精油能有效抑制黄曲霉生长及产毒,可用于食品与饲料中真菌毒素的控制。

In order to study the inhibitory effect of cumin essential oil(EO)on aflatoxigenic Aspergillus flavus,the essential oil of cumin was extracted by subcritical extraction technology and its main volatile components were analyzed by GC-MS;then the inhibitory effect of essential oil on Aspergillus flavus was studied from the aspects of growth,intracellular redox status,aflatoxin B 1(AFB 1)biosynthesis and cell ultrastructure.The results showed that the main components of cumin EO were 1-phenyl-1,2-ethanediol(34.76%),γ-terpinolene(8.68%),cuminaldehyde(8.15%)andβ-pinene(4.49%).In the presence of cumin EO,the growth of Aspergillus flavus,AFB 1 biosynthesis and intracellular total peroxide were decreased by 81.90%,83.01%and 33.75%,respectively.At the same time,it was found that the cell ultrastructure of the mycelium and spores was serious damaged by EO.It is suggested that cumin EO can effectively inhibit the growth of aflatoxigenic Aspergillus flavus,and can be used for the control of mycotoxin in food and feed.