摘要
目的:研究山苍子精油与右旋龙脑协同抗氧化作用以及对常见食源菌的抑制作用。方法:通过K-B纸片扩散法,分析单用抑菌能力;通过平板计数法,测定其单用最小抑菌浓度(MIC)以及联用的MIC;通过清除DPPH和羟自由基的测定,研究山苍子精油与右旋龙脑协同抗氧化性。结果:在抑菌方面,复配比为2:1和3:1时,山苍子与右旋龙脑表现出协同作用,抑菌效果分别为山苍子精油单用的2~12倍,右旋龙脑的6~25倍;在抗氧化方面,复配比为3:1时,复配溶液清除DPPH和OH自由基能力增强。结论:山苍子精油与右旋龙脑存在一定的协同抗菌和抗氧化作用。
Objective: Synergistic antibacterial and antioxidant activities of Litsea cubeba essential oil and D-borneol were studied. Methods: Individual antibacterial ability was studied by K-B disk diffusion method. Individual minimum inhibitory concentration(MIC) and combined MIC were evaluated by plate counting method. Synergistic antioxidant effects of Litsea cubeba essential oil and D-borneol were conducted by detecting the scavenging ability of DPPH and OH free radicals. Results: In antibacterial aspects, Litsea cubeba essential oil and D-borneol ratio of 2:1 or 3:1 possessed synergistic antibacterial activity. The antibacterial effect was 2~12 times of the single use of Litsea cubeba essential oil and 6~25 times of D-borneol. In antioxidant aspects, the scavenging ability of DPPH and OH free radicals were enhanced when compound ratio was 3:1. Conclusion: There were synergistic antibacterial and antioxidant effects of Litsea cubeba essential oil and D-borneol.
作者
喻阿坤
王文
胡菡
王丽
苏健裕
YU Akun;WANG Wen;HU Han;WANG Li;SU Jianyu(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640;College of Food Science,South China Agricultural University,Guangzhou 510642)
出处
《食品科技》
CAS
北大核心
2019年第5期286-291,共6页
Food Science and Technology
基金
国家“十三五”重点研发计划子课题(2017YFD0601303)
广东省科技计划项目(2016A040402032,2016A010105020,2016A040402016)
广东省扬帆计划项目(201312H05)
华南理工大学中央高校基本科研业务费专项资金项目(2017ZD084)
关键词
山苍子精油
右旋龙脑
协同抑菌
协同抗氧化
Litsea cubeba essential oil
D-borneol
synergistic antibacterial
synergistic antioxidant
