山茶油抑菌性能和机理的研究

Antibacterial Activity and Mechanism of Camellia Seed Oil

以大肠杆菌和金黄色葡萄球菌为实验菌,研究了山茶油的抑菌性能和抑菌机理。通过测定山茶油的最低抑菌浓度、菌生长曲线的影响来评定山茶油的抑菌性能;通过测定菌液中碱性磷酸酶、电导率、还原糖和蛋白质含量的变化,从菌体细胞膜和细胞壁的损伤等方面来阐述山茶油的抑菌机理。结果表明:山茶油对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度(MIC)为0.5%和1%,山茶油对大肠杆菌的抑制效果强于金黄色葡萄球菌;山茶油可使大肠杆菌和金黄色葡萄球菌细胞壁和细胞膜受到损伤,并引起菌体细胞溶出物、蛋白质以及离子的泄露,从而导致菌体的死亡。

The antibacterial activity and mechanism of camellia seed oil were studied, and escherichia coli and Staphylococcus aureus was used as experimental bacteria. The minimal inhibitory concentration (MIC) and the growth curves of bacteria were determined to investigate the antibacterial activity of camellia seed oil. The antibacterial mechanism of camellia seed oil was elucidated from the aspects of damage of cell membrane and cell wall by measuring the changes of alkaline phosphatase, conductivity, reducing sugar and protein content. The results showed that the minimum inhibitory concentration (MIC) of camellia seed oil on Escherichia coli and Staphylococcus aureus were 0.5% and 1% respectively. In addition, the inhibitory effect of camellia seed oil on Escherichia coli was stronger than that on Staphylococcus aureus, while the leakage of cell constituents, protein and potassium ion might rise from the the cell wall and membrane damages of Escherichia coli and Staphylococcus aureus by the effect of camellia seed oil, thus leading to the death of bacteria.