牛樟树提取物对食源性致病菌的抑制效果

Antibacterial Effect of Cinnamomum Kanehirae Hay Extract on Food-Borne Pathogens

牛樟树(Cinnamomum kanehirae Hay)属于樟科樟属常绿阔叶乔木,含有多种活性物质。文章探讨了牛樟树木屑甲醇、乙酸乙酯及水提物的抑菌活性。首先,采用牛津杯法检测各提取物的抑菌谱,发现牛樟树水提物和甲醇提取物分别能抑制14株测试菌中的13株和11株;随后,采用二倍稀释法测得各牛樟树提取物对测试菌的最小抑菌浓度为0.78~1.57 mg/mL;最后,采用平板菌落计数法进一步测得各提取物在其最小抑菌浓度下对测试菌的抑菌率为(70.1±2.3)%~(93.6±3.7)%,其中,对金黄色葡萄球菌、沙门氏菌、副溶血性弧菌及大肠杆菌的抑制效果最为显著,抑制率均在90%以上。研究结果拓展了牛樟树的应用领域及研发价值,并为开发新型食品抑菌制剂提供了新的思路及理论依据。

Cinnamomum kanehirae Hay is an evergreen broad-leaved tree and belongs to the genus of Cinnamomum camphora,which contains a variety of active substances.The Cinnamomum kanehirae Hay tree were extracted with methanol,ethyl acetate and water.Then,the antibacterial effects of the extracts on food borne pathogen were tested.First,the Oxford cup method was used to test the antibacterial spectrum of each extract.It was found that the water extract and methanol extract can inhibit 13 and 11 strains in the 14 test strains;Subsequently,the minimum inhibitory concentration (MIC) of each extract of Cinnamomum kanehirae Hay was measured by the double dilution method to be 0.78~1.57 mg/mL;Finally,the colony counting method was used to further determine the antibacterial rate of each extract in the minimum inhibitory concentration.It was found that the antibacterial rates of extracts on the food borne pathogen are (70.1±2.3)%~(93.6±3.7)%,among them,the extracts have the most significant antibacterial effect on Staphylococcus aureus,Salmonella,Vibrio parahaemolyticus and Escherichia coli with the bacterial rates above 90%.The results show that the extracts of Cinnamomum kanehirae Hay have significant inhibitory effect on food-borne pathogens.This study expands the application fields and development value of Cinnamomum kanehirae Hay,and provides new perspective and theoretical basis for the development of new food antibacterial agents.