Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

Antibacterial effect of cinnamon oil combined with thyme or clove oil was studied in this paper. Agar dilution method was used to determine the minimum inhibitory concentrations （MICs） of the essential oils （EOs） of cinnamon, thyme, and clove oil against three Gram-positive bacteria （Bacillus subtilis, Bacillus cereus, and Staphylococcus aureus）, and two Gramnegative bacteria （Escherichia coli and Salmonella typhimurium）. The results showed that cinnamon was a promising antibacterial substance with MIC ranged from 0.1 to 0.4 μL mL^-1 for the five bacterial species. Agar dilution checkerboard method was used to test the combined antibacterial effect of cinnamon oil with thyme or clove oil. Combination of cinnamon and thyme oil showed an additive effect against all selected bacteria, and combination of cinnamon and clove oil displayed an additive effect against B. subtilis, B. cereus, S. aureus, and an indifferent effect against E. coli and S. typhimurium. Furthermore, gas chromatography-mass spectrometry （GC-MS） measurement was used to analyze the components of the EOs, and the main components of cinnamon, thyme, and clove were cinnamaldehyde, thymol, carvacrol and p-cymene, and eugenol, respectively.

Mechanisms,clinically curative effects,and antifungal activities of cinnamon oil and pogostemon oil complex against three species of Candida

The anti-fungus mechanisms and curative effects of cinnamon oil and pogostemon oil complexes to wards intestinal Candida infections were investigat ed.We measured the minimal inhibitory concentra tion(MIC) values of the complexes against Candida using proportionally-diluted test-tube medium and examined the evolution of the morphology and structures of Candida albicans using scanning electronic microscopy(SEM) and transmission elec tronic microscopy(TEM).We found that the aver age MIC values of the complexes against the fung were 0.064 mg/mL(cinnamon oil),0.032 mg/mL(pogostemon oil) for Candida albicans,0.129 mg/mL(cinnamon oil),0.064 mg/mL(pogostemon oil for Candida tropicalis,and 0.129 mg/mL(cinnamon oil),0.064 mg/mL(pogostemon oil),for Candida krusei.SEM examination over a 24-48 h period showed that the morphology of Candida albicans cells changed significantly.Irregular hollows ap peared on the surfaces,inside organelles were destroyed and the cells burst after treatment.TEM examination over a 48-72 h period indicated that the cell walls were damaged,organelles were destroyed and most cytoplasms became empty bubbles.Sixty intestinal Candida-infected patients were treated with a capsule containing cinnamon and pogostemon oil.The curative ratio was 71.67%(43/60),and the improvement ratio was 28.33%(17/60),giving a to talratio of 100%.Thus,the cinnamonoil and pogostemon oil complexes had strong anti-funguseffectsag ainst Candida albicans,Candidatropicalis,and Candidakrusei.They impacted the morphology and sub-micro structures of the fungus within48-72h,and eventually denatured and killed the cells.The complexes have also shown considerable curative effects to intestinal Candida infections.

One Step Fabrication and Application of Antibacterial Electrospun Zein/Cinnamon Oil Membrane Wound Dressing via In situ Electrospinning Process

Antibacterial wound dressing can benefit the wound healing by preventing bacterial infection,especially for the electrospun ones due to their porous structures and easily loading antibacterial drugs.However,it is challenging to apply the antibacterial electrospun wound dressing to covering the wound conveniently and safely.Here,we presented one step fabrication and application of antibacterial electrospun zein/cinnamon oil wound dressing via a handheld electrospinning setup.The prepared zein/cinnamon oil wound dressing showed gas permeability of(76.1-5.45)mm/s,hydrophilicity with zero body fluid contact angle,swelling stability after 24 h as well as antibacterial zones over 5 cm against both E.coli and S.aureus bacteria.Moreover,in situ electrospinning process can deposit the electrospun zein/cinnamon oil fibers directly onto the wound,meantime forming a wound dressing.The mice cut-wound model experiment demonstrated that the one step in situ fabrication and application of zein/cinnamon oil wound dressing could nearly heal the wound within 11 d.

Chemical and Biological Comparative <i>in Vitro</i>Studies of Cinnamon Bark and Lemon Peel Essential Oils

Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon (Citrus lemon L.) have been subjected to extensive research. Their essential oils were extracted by steam distillation from selected plants and their chemical compositions were determined by the GC-MS system. Cinnamon and lemon essential oils were examined for antioxidant activity by ABTS method which showed the ability to inhibit lipid per-oxidation. On the other hand, in antimicrobial investigations, cinnamon and lemon essential oils have inhibitory effect against Gram positive bacteria (Staphylococcus aureus) and Gram negative bacteria (Escherichia coli) using Muller Hinton agar medium. The essential oils of cinnamon and lemon showed antifungal effects which were tested against (Candida albicans). The volatile oil of cinnamon bark has been found to be highly effective against all the tested bacteria and fungi. However, lemon peel essential oil has shown medium inhibition for Gram positive bacteria (Staphylococcus aureus). On the other hand, the cytotoxic activities of the essential oils were tested on hepatocellular carcinoma and colorectal carcinoma. Essential oils have shown good activities on the cell lines. Essential oil of cinnamon showed more inhibition rate than essential oil of lemon. This study reported the importance of both cinnamon and lemon volatile oils and recommends that cinnamon and lemon can be used as an active therapy for humans.

肉桂精油在肉鸡生产中的应用研究进展

肉桂精油(CEO)是从肉桂桂皮和桂叶中提取的醛类化合物,其主要活性成分为为反式肉桂醛。CEO具有广泛的抗菌、抗炎和抗氧化等作用。近年研究表明,CEO具有改善动物肠道健康和降低动物炎症反应等特点,对动物生长性能和健康有积极的作用,在肉鸡生产中受到广泛关注。本文综述了CEO对肉鸡生长性能、免疫活性调节、抗氧化性能和肠道健康的影响及其相关作用机制,为其在肉鸡养殖中的应用提供理论依据。

CaO催化臭氧选择性氧化肉桂中油的研究

粗肉桂油精馏后残留的尾油(也称为肉桂中油)含有肉桂醛和烯烃类化合物。为通过精馏分离肉桂中油中的肉桂醛,实现肉桂中油资源再利用,根据前期研究成果,采用CaO催化臭氧选择性氧化肉桂中油中的烯烃类化合物;采用气相色谱和气相色谱-质谱联用仪(GC-MS)对反应产物进行分析。结果表明,臭氧化反应60 min后,存在于肉桂中油中的10种烯烃类化合物在反应产物中仅检出1种,肉桂醛的相对含量从反应前的56.46%增至80.48%。反应后,GC-MS未检测出烯烃类化合物臭氧化后生成的醛或酮类物质。通过臭氧化可基本清除肉桂中油中的烯烃类化合物,保留肉桂醛。

肉桂精油复配香芹酚和百里香酚对食用畜禽有害微生物熏蒸的抗菌活性

通过测定抑菌圈直径确定肉桂精油及单离香料香芹酚和百里酚对食用畜禽有害微生物的敏感性,同时采用气相熏蒸法测定最低抑菌浓度(Minimum Inhibitory Concentration,MIC)和最低杀菌浓度(Minimum Bacterial Concentration,MBC)。结果表明:肉桂精油及香芹酚和百里酚对食用畜禽有害微生物都具有一定的抑杀能力。肉桂精油对黑曲霉的抗菌效果优于百里香酚和香芹酚,肉桂精油对黑曲霉的MIC和MBC为62.5μL/L,而百里香酚和香芹酚的MIC和MBC均为125μL/L;将肉桂精油与香芹酚进行复配,复配精油对白色葡萄球菌和黑曲霉均表现出相加作用(FICI≤1),而对白色念珠菌则表现为无关作用。通过GC-MS分析,肉桂精油的主要挥发性化学成分中相对含量较高的为肉桂醛(78.19%)、2-甲氧基肉桂醛(8.70%)。采用电子鼻分析溶剂稀释后对复配精油抑菌活性的影响,抑菌能力大小为:丙二醇稀释≈无水乙醇稀释>未稀释>甘油稀释>食用油稀释。实验表明:香芹酚与肉桂精油复配可以提高肉桂精油的抗菌活性,溶剂挥发性的差异会对复配精油的抑菌活性造成不同影响,稀释复配精油时溶剂的较优选择为丙二醇。

肉桂精油处理结合真空包装对冷鲜牛肉的保鲜作用

为探究肉桂精油对冷鲜牛肉的保鲜效果,用不同浓度的肉桂精油溶液浸泡牛肉并真空包装后于4℃下贮藏20 d,以菌落总数、挥发性盐基氮值、硫代巴比妥酸值、pH值以及感官评分为指标,测定肉桂精油对冷鲜牛肉的保鲜效果,同时考察牛肉中肉桂醛含量变化和精油对牛肉适口性的影响。结果表明,肉桂精油处理结合真空包装对冷鲜牛肉有显著保鲜作用,且浓度越大保鲜效果越好,1.2%肉桂精油处理后的牛肉在第20天各项指标仍在标准范围内。牛肉的菌落总数、挥发性盐基氮值和pH值的增长速度均得到控制,脂质过氧化程度得到延缓。肉桂醛含量对冷鲜牛肉适口性影响结果表明,经过1.2%肉桂精油保鲜的牛肉中,肉桂醛含量仅为0.09 mL/kg,并不影响牛肉的口感。因此,肉桂精油结合真空包装对鲜牛肉具有很好的保鲜效果,且不会影响牛肉的适口性。

肉桂精油的低共熔溶剂提取及组成分析

采用低共熔溶剂从肉桂皮粉末中提取肉桂精油,以肉桂醛得率为指标,确定最优提取条件;利用固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)测定肉桂精油中的易挥发性组分,并用扫描电子显微镜(SEM)对肉桂皮粉末提取前后的表面形貌进行比对。结果表明:以摩尔比为1∶6的氯化胆碱-乙二醇为低共熔溶剂体系,在体系含水量35%、固液比1∶80(g/mL)、提取时间90 min、提取温度100℃的条件下,肉桂醛得率为11.22 mg/g。SPME-GC-MS结果表明,肉桂精油的主要成分为反式肉桂醛、δ-杜松烯与α-衣兰油烯,分别占32.91%、16.58%与9.00%。SEM结果表明,肉桂皮粉末表面紧实、无明显孔隙,提取后表面变为疏松多孔结构,表明其表面结构被低共熔溶剂体系破坏,有利于肉桂精油的提取。

超声辅助-GC-MS联用分析斯里兰卡桂叶油挥发性成分

采用超声辅助萃取结合气相色谱-质谱联用法(Gas chromatography-mass spectrometry,GC-MS)分析斯里兰卡桂叶油中挥发性成分。结果表明,①斯里兰卡桂叶油中共检测出32种挥发性成分,包含烯烃类、酚类、酯类、醇类、醛酮类、杂环类化合物;②其中酚类化合物总含量最高,为23.05 mg/g,占总挥发性物质的81.10%;③斯里兰卡桂叶油中含量较高的物质为丁香酚(23.05 mg/g)、苯甲酸苄酯(1.04 mg/g)、芳樟醇(0.53 mg/g)、氧化石竹烯(0.43 mg/g)、反式肉桂醛(0.15 mg/g)。

响应面法优化肉桂精油微胶囊制备工艺的研究

肉桂精油是一种从肉桂树皮中提取的以醛类和酯类为主要成分的挥发性油,由于其易受贮藏条件的影响使得主要成分挥发而导致抑菌和抗氧化效果减弱,因此利用高分子物质包埋肉桂精油形成微胶囊,不仅可以提高肉桂精油的稳定性,还能降低其在贮藏过程中的挥发损耗。本研究以肉桂精油为芯材,β-环糊精为壁材,采用饱和水溶液法制备肉桂精油微胶囊,首先建立了包埋率与芯壁比、壁材浓度、包埋温度、包埋时间四个单因素之间的数学模型,在单因素试验的基础上进行响应面优化试验,从而确定肉桂精油微胶囊的最佳包埋工艺参数。结果表明,芯壁比为1∶8、壁材浓度为29%、包埋温度为51℃条件下反应1.9 h后包埋效果最佳,包埋率达到了80.19%,此结果为肉桂精油微胶囊制备工艺提供了有效的参数支持。

肉桂油-艾叶油复配亚微乳制备及协同抗菌研究

目的 探究肉桂油和艾叶油的单一抗菌活性及两者联合使用的抗菌活性,优化肉桂油-艾叶油复配亚微乳处方及工艺,并对其进行初步质量评价。方法 采用微量稀释法测定肉桂油和艾叶油对金黄色葡萄球菌、枯草芽孢杆菌和大肠埃希菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC);采用棋盘稀释法测定了两种挥发油复配联用的分级抑菌浓度(FIC);采用滤纸片法测定油不同混合比例下抑菌圈直径,以离心稳定常数、粒径和多分散系数(PDI)为评价指标,最终确定亚微乳的最优处方。结果 肉桂油对金黄色葡萄球菌的MIC为0.5 μL·mL^(-1),枯草芽孢杆菌及大肠埃希菌的MIC均为1 μL·mL^(-1),艾叶油对三种供试菌的MIC均为16 μL·mL^(-1)。肉桂油和艾叶油对金黄色葡萄球菌起相加作用,对大肠埃希菌和枯草芽孢杆菌起协同作用。复配亚微乳最优处方为肉桂油-艾叶油-大豆磷脂-泊洛沙姆188(P188)-水 2.5∶3∶0.2∶0.8∶93.5,制得的亚微乳为乳白色液体,平均粒径为(130.7±1.2)nm、PDI为0.145±0.02。结论 肉桂油-艾叶油复配亚微乳对金黄色葡萄球、枯草芽孢杆菌和大肠埃希菌均有抑制作用,且效果强于挥发油。

水蜜桃主要病原真菌分离鉴定及肉桂精油对其抑制作用

本文分别在2020年、2021年连续两年采集浙江省水蜜桃产区内的腐烂水蜜桃,从果实病灶组织中分离、纯化病原真菌,通过形态特征、分子生物学(rDNA-ITS序列分析)鉴定法以及致病性检测确定病原真菌的种类,并采用体外和体内试验探究肉桂精油对病原真菌的抑制效果。结果表明,从两年采集的腐烂桃果实中分离纯化出两株具有较强致病性的真菌,经鉴定为美澳型核果类链核盘菌(Monilinia fructicola)和匍枝根霉(Rhizopus stolonifer),分别导致桃果实的褐腐病和软腐病。肉桂精油对M. fructicola和R. stolonifer的生长均有一定的抑制作用,最小抑菌浓度分别为0.4和0.8 mL/L,M. fructicola对肉桂精油更加敏感;肉桂精油熏蒸处理水蜜桃可以降低这两种病原菌造成的病害发生率和病斑直径,表明肉桂精油能有效地控制这两种病原真菌导致的水蜜桃果实病害。

胶原蛋白-茶多酚-肉桂精油涂膜对调理黑鱼鱼片品质的影响

以黑鱼为原料制备调理黑鱼鱼片,研究蒸馏水(CK组)、5%胶原蛋白(C1组)、5%胶原蛋白+0.4%茶多酚(C2组)、5%胶原蛋白+1.5%肉桂精油(C3组)和5%胶原蛋白+0.4%茶多酚+1.5%肉桂精油(C4组)涂膜处理对其在冷藏过程中品质的影响。结果表明:在4℃密封冷藏条件下,涂膜处理可以有效延缓调理黑鱼鱼片冷藏过程中菌落总数、挥发性盐基氮含量和硫代巴比妥酸值的增加,维持调理黑鱼鱼片的L^(*)值、硬度和弹性等,抑制肌原纤维蛋白含量、总巯基含量和Ca^(2+)-ATPase活性的降低。CK组鱼片的菌落总数在冷藏9 d时达到了1.70×10^(6) CFU/g,而C4组鱼片的菌落总数在冷藏15 d时为1.91×10^(6) CFU/g,说明5%胶原蛋白+0.4%茶多酚+1.5%肉桂精油涂膜处理可以延长调理黑鱼鱼片保质期6~7 d。这为调理黑鱼鱼片以及其他水产品的保藏提供了参考。

Enhanced extraction of essential oil from Cinnamomum cassia bark by ultrasound assisted hydrodistillation

Cinnamon essential oil with many bioactivities is an important raw material for the production of various chemicals,and the conventional hydrodistillation(HD)for cinnamon oil extraction always require a longer extraction time.In this work,ultrasound-assisted hydrodistillation extraction(UAHDE)technique was employed to enhance the extraction efficiency of essential oils from cinnamon barks.The parameters with significant effects on the essential oil extraction efficiency(ultrasound time,ultrasound power,extraction time,liquid–solid ratio)were optimized,and the proposed UAHDE was compared with the conventional HD extraction in terms of the extraction time,extraction yield,and physicochemical properties of extracted oils.Compared to the HD extraction,the UAHDE resulted in a shorter extraction time and a higher extraction yield.Using GC–MS analysis,the UAHDE provided more valuable essential oil with a high content of the vital trans-cinnamaldehyde compounds compared with the HD.Scanning electron micrograph(SEM)confirmed the efficiency of ultrasound irradiation for cinnamon oil extraction.In addition,the analysis of electric consumption and CO_(2) emission shows that the UAHDE process is a more economic and environment-friendly approach.Thus,UAHDE is an efficient and green technology for the cinnamon essential oil extraction,which could improve the quantity and quality of cinnamon oils.

壳聚糖―肉桂精油微胶囊的制备、表征及其抑菌活性评价

为应对肉桂精油刺激性气味大、水溶性差、易挥发等限制其自身于食品行业应用的性质,采用壳聚糖作为壁材对其进行微胶囊化处理。以包埋率为指标,通过单因素实验及响应面法优化制备工艺,对壳聚糖-肉桂精油微胶囊进行性质表征并评价其对食源性致病菌的抑菌活性。结果表明,壳聚糖与肉桂精油质量比为1∶1.04,壳聚糖与乳化剂吐温-80质量比为1∶1.14,壳聚糖与交联剂三聚磷酸钠质量比为2.24∶1时,肉桂精油微胶囊包埋率和包埋得率分别为14.74%±1.18%和8.14%±0.23%。该微胶囊具有较优异的热稳定性及缓释效果,属于非菲克扩散效应,且展现出较优异的抑菌活性。

CEOs/HNTs/PBAT复合薄膜的制备及其性能研究

为了延长食品的货架期和减少白色污染,利用埃洛石纳米管(HNTs)负载肉桂精油(CEOs)得到CEOs/HNTs纳米粒子。将其添加到聚己二酸/对苯二甲酸丁二醇酯(PBAT)树脂中,进行熔融共混挤出,制备出具有抗菌效果的复合薄膜。热重分析表明HNTs对CEOs的初始负载率约为10%;场发射扫描电子显微镜显示HNTs长度为500~1500 nm,直径为50~100 nm,CEOs/HNTs纳米粒子均匀地分散在PBAT薄膜中。与PBAT薄膜相比,CEOs/HNTs/PBAT复合薄膜的力学性能得到提高,透光和透水等物理性能在一定程度上得到改善。对金黄色葡萄球菌和大肠杆菌的抗菌效果可以达到93%和97%。同时在对草莓的保鲜试验中,取得了很好的保鲜效果。

4-丁基间苯二酚微乳凝胶制备及美白抗氧化研究

通过配方筛选优化制备含有4-丁基间苯二酚的肉桂油微乳凝胶,考察其制剂学性质,并对其进行美白及抗氧化性能的评价。含有4-丁基间苯二酚的肉桂油微乳外观澄清透明,粒径15.68 nm、多分散系数(PDI)0.185。以卡波姆和白芨多糖作为凝胶基质制备微乳凝胶,该微乳凝胶的pH值为6.0,黏度为74.8 Pa·s,符合外用凝胶剂质量要求。通过酪氨酸酶抑制率实验测定4-丁基间苯二酚肉桂油微乳凝胶的美白功效,该微乳凝胶的酪氨酸酶抑制率随着质量浓度增加而逐渐增强,且微乳凝胶的酪氨酸酶抑制率均高于同等质量浓度下的游离4-丁基间苯二酚和熊果苷,表明4-丁基间苯二酚肉桂油微乳凝胶具有良好的美白功效。通过4-丁基间苯二酚肉桂油微乳凝胶对过氧化氢(H_(2)O_(2))诱导B16-F10细胞氧化损伤保护作用的测定,评价其抗氧化性能,结果表明4-丁基间苯二酚肉桂油微乳凝胶在0.1μg/mL质量浓度下无细胞毒性,通过抑制ROS产生抑制H_(2)O_(2)引起的B16-F10细胞损伤。

肉桂不同部位挥发油3种成分的含量测定及其体外透皮特性研究

目的建立同时测定肉桂不同部位挥发油中肉桂酸、桂皮醛、邻甲氧基肉桂醛含量的HPLC-RID方法,并比较它们的体外透皮特性。方法采用Franz扩散池法,以小鼠皮肤作渗透介质,分别对桂皮、桂枝、桂叶的挥发油进行体外透皮吸收试验,采用Agilent C18色谱柱(4.6 mm×250 mm,5μm),乙腈-0.2%磷酸(30∶70)为流动相,流速0.9 mL·min^(-1),示差折光检测器(RID)温度30℃,柱温30℃,同时测定透皮样品中肉桂酸、桂皮醛、邻甲氧基肉桂醛的含量,计算并分析各成分的累计渗透量和渗透速率。结果肉桂酸、桂皮醛、邻甲氧基肉桂醛分别在0.0489~0.5381μg、0.1816~9.9874μg、0.1142~1.2566μg与峰面积线性关系良好(r>0.999);三种成分的24 h单位面积累计渗透量,桂皮油的为53.84、1228.10、265.29μg·cm^(-2),桂枝油的为84.73、2937.69、87.39μg·cm^(-2),桂叶油的为67.45、1699.78、347.99μg·cm^(-2);三种成分的稳态渗透速率,桂皮油的为1.41、96.24、12.77μg·cm^(-2)·h^(-1),桂枝油的为1.97、130.01、4.90μg·cm^(-2)·h^(-1);桂叶油的为0.91、74.85、16.48μg·cm^(-2)·h^(-1)。结论建立的HPLC-RID方法快速简便,分离度好,准确度高,可用于肉桂油的质量控制及其透皮试验研究。挥发油中各指标成分均能透过小鼠离体皮肤,24 h累计渗透量和渗透速率的大小顺序均是桂皮醛>邻甲氧基肉桂醛>肉桂酸,且与成分的浓度成正相关。

冷藏条件下植物精油对植物基人造肉品质变化的影响

目的研究精油复合处理对植物基人造肉的保鲜效果,为开发新型植物基人造肉的保鲜方法提供依据。方法以植物基人造肉为对象,研究经肉桂精油、丁香精油、金银花精油3种植物精油处理后贮藏于4℃下的植物基人造肉的品质变化情况,包括其感官评分、色差、硫代巴比妥酸值、汁液流失率、菌落总数、大肠杆菌数、金黄色葡萄球菌数和沙门氏菌数等。结果空白对照组样品在保存14 d时,组织结构松散,有明显酸味,感官评分从90分降至52分,菌落总数超出国家标准阈值,表明样品已变质。经过肉桂精油(1%)、丁香精油(1%)和金银花精油(10%)复合处理后的植物基人造肉与对照样品相比,其保质期明显延长。在所有实验组中,经3种精油复合处理后样品的保质期达到98 d。在贮藏98d后,复合处理样品的感官评分降至60分,菌落总数、大肠杆菌数和金黄色葡萄球菌数分别为4.95、1.98、2.95 lg(CFU/g),接近国家标准阈值。结论综合考虑各种指标可知,采用不同精油复合处理是延长植物基人造肉保质期的有效方式。