管碟法测定万州红桔精油抑菌效果研究

Study on the Antibacterial Effect of Wanzhou Tangerine Essential Oil by Cylinder-plate Method

采用超声波提取法提取万州红桔精油,通过管碟法测定红桔精油对6种试验菌的抑菌效果,用二倍稀释法测得其最低抑菌浓度。结果表明:红桔精油对6种试验菌均有不同程度的抑制作用,其中对单核细胞增生李斯特氏菌的抑菌作用最强,对大肠埃希氏菌和短小芽孢杆菌的作用次之。阪崎肠杆菌、白色念珠菌和大肠埃希氏菌的最低抑菌浓度为12μL·mL^-1;短小芽孢杆菌、单核细胞增生李斯特氏菌和金黄色葡萄球菌的最低抑菌浓度为24μL·mL^-1。

Wanzhou tangerine essential oil was extraction by ultrasonic extraction,determination of bacteriostatic effect of essential oil of tangerine on 6 kinds of experimental bacteria by cylinder-plate method,determination of the minimum inhibitory concentration by double dilution method.The results show that:the essential oil of tangerine inhibited the growth of six kinds of experimental bacteria in varying degrees,among them,Listeria monocytogenes has the strongest antibacterial effect,the effect on Escherichia coli and Bacillus pumilus was the second.The minimum inhibitory concentrationfor Escherichia coli,Candida albicans and Escherichia coli was 12μL·mL^-1,and the minimum inhibitory concentration of Bacillus pumilus,Listeria monocytogenes and Staphylococcus aureus was 24μL·mL^-1.