留兰香-有机盐复合纳米微乳体系构建及抑菌活性 - 食品科学.pdfVIP

留兰香-有机盐复合纳米微乳体系构建及抑菌活性 王一非*，郑 锋，陈 硕，夏亚文，宋晓秋 (上海应用技术学院，香料香精技术与工程学院，上海 201418) 摘 要：采用气相色谱-质谱联用技术分析了留兰香精油，发现主要物质为氧化胡椒烯酮和柠檬烯，分别占精 油含量的 39.74%和 32.56% 。构建拟三元相图研究留兰香微乳体系，发现抗坏血酸钠和山梨酸钾对微乳相行为 没有显著影响。通过最低抑菌浓度（Minimum inhibitory concentration ，MIC ）、最低杀菌浓度（minimum bactericidal/fungicidal concentration ，MBC/MFC ）和杀菌动力学试验研究抑菌活性，最后通过扫描电镜和细胞 膜通透性试验探究体系抑菌机理。结果显示：留兰香微乳体系对大肠杆菌、金黄色葡萄球菌、酿酒酵母菌和 拜耳酵母菌均有抑制作用，MIC 介于 8-32μL/mL，MBC/MFC 介于 32-128μL/mL ；并且在MBC 下，大肠杆菌 和金黄色葡萄球菌分别在处理 60 和 90min 后全部失活。在留兰香微乳体系作用下，大肠杆菌核酸迅速外泄， 并在电镜照片中发现菌体形态出现扭曲、褶皱，甚至完全破裂。说明体系通过破坏细胞膜，改变细胞膜的结 构和功能，使细胞内溶物外泄，从而杀死菌体。 关键词：留兰香；微乳液；抑菌；机理 Formulation and Antimicrobial Activity of a Mentha spicata Oil-Organic Salt Microemulsion WANG Yifei, ZHENG Feng, CHEN Shuo, XIA Yawen, SONG Xiaoqiu (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China) Abstract: Mentha spicata oil was subjected to GC-MS analysis and its major components were found to be piperitenone (39.74%) and limonene (32.56%). A mentha spicata oil-organic salt microemulsion system was then formulated. It was found that sodium ascorbate and sodium sorbate showed no marked effect on increasing the microemulison area as indicated by the pseudo-ternary phase diagram. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and kinetics of killing were investigated to assess the antimicrobial activities of Mentha spicata microemulsion (ME) against Escherichia coli, Staphylococcus aureus, Saccharomyces cer