不同精油产品对微生物抑制效果的研究

Study on the inhibitory effect of different essential oil products on microorganisms

研究旨在对比市售植物精油产品的抑菌效果及在高温条件下的抑菌稳定性。试验选取了9种市售精油产品,采用培养计数法测定了不同产品高温处理(85℃处理10 min)前后的抑菌效果,对比了各产品的抑菌稳定性。结果显示,试验产品对两种指示菌的抑制效果差异较大;经过85℃、10 min的高温处理,部分产品的抑菌效果减弱,甚至与对照组没有明显差异,只有少部分产品表现出了高温条件下的抑菌稳定性。研究表明,选择精油产品时,除了考虑精油成分的抑菌性能外,也需要考虑饲料工艺尤其是高温处理对精油抑菌效果的影响。

The aim of the study was to compare the bacteriostatic effect and bacteriostatic stability of commercially available plant essential oils under high temperature conditions.In the experiment,nine kinds of commercial essential oil products were selected,and the antibacterial effect of different products before and after high temperature treatment(85℃for 10 min)was measured by culture counting method,and the antibacterial stability of each product was compared.The results showed that the inhibition effect of the test product on the two indicator bacteria was different.After high temperature treatment of 85℃and 10 min,the antibacterial effect of some products was weakened,and even had no significant difference with the control group,only a few products showed antibacterial stability under high temperature conditions.Studies have shown that when selecting essential oil products,in addition to considering the antibacterial properties of essential oil components,it is also necessary to consider the influence of feed technology,especially high temperature treatment,on the antibacterial effects of essential oil.