| 第 51 卷第 5 期 |  | Vol. 51 No. 5 | | 2021 年 10 月 | Oct 2021 |
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所屬欄目：香精香料
四種植物精油對草莓致病菌的協(xié)同抑制作用研究 |
| 謝姊歡，葉正明，劉 宇，范國榮*，廖圣良，楊宇玲，羅 海，張 驥
（江西農業(yè)大學(xué) 林學(xué)院，國家林業(yè)草原木本香料（華東）工程技術(shù)研究中心，江西 南昌 330045） |
| 摘 要：通過(guò)研究肉桂、山蒼子、芳樟及丁香四種植物精油及復合精油對草莓致病菌的抑菌效果，篩選出對草莓致病菌優(yōu)化的復合精油組合。采用直接接觸法和熏蒸法、常量稀釋法、棋盤(pán)稀釋法對草莓致病菌進(jìn)行抑菌評價(jià)，并計算FICI指數。實(shí)驗表明肉桂-山蒼子復合精油對沙門(mén)氏菌、灰葡萄孢霉具有一定的協(xié)同抑菌效果，其FICI均為0.5，MIC分別為0.156、0.625 μL／mL。肉桂-山蒼子（V∶V=1∶1）精油處理沙氏菌和灰葡萄孢霉的抑菌圈直徑最大。通過(guò)復合精油處理沙門(mén)氏菌、灰葡萄孢霉在內容物泄露、電導率變化及菌體形態(tài)掃描電鏡（SEM）的實(shí)驗，復合精油嚴重破壞菌體結構，細胞膜滲透性增加，破壞胞內離子穩態(tài)，核酸等內容物泄露，菌體形態(tài)發(fā)生皺縮、扭曲，表明復合精油對供試菌具有損傷作用。復合精油之間的協(xié)同作用具有更好的抑菌效果，能夠減少精油用量，在草莓保鮮應用上前景良好。 |
| 關(guān)鍵詞：復合精油；協(xié)同抑菌；草莓；致病菌 |
| 中圖分類(lèi)號：TQ455 文獻標識碼：A 文章編號：1009-9212（2021）05-0051-08 |
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| Synergistic Antimicrobial Effect of Four Plant Essential Oils Against Strawberry Pathogen |
| XIE Zi-huan, YE Zheng-ming, LIU Yu, FAN Guo-rong*, LIAO Sheng-liang, YANG YU-ling, LUO Hai，ZHANG Ji
(College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Nanchang 330045, China) |
| Abstract：The optimal combination of compound essential oils for pathogenic bacteria of strawberries was screened out based on the experimental results of the antibacterial effects of four essential oils and compound essential oils of cinnamon, litsea cubeba, Cinnamomum camphora and clove on pathogenic bacteria of strawberries. The direct contact method, fumigation method, constant dilution method, and checkerboard dilution method were used to evaluate the bacteriostasis of strawberry pathogens, and calculate the FICI value. Experiments showed that the cinnamon-litsea cubeba compound essential oil had a certain synergistic antibacterial effect on Salmonella and Botrytis cinerea with a FICI of 0.5 and MIC of 0.156 μL/mL and 0.625 μL／mL, respectively. The ratio of 1∶1(V∶V) cinnamon-litsea cubeba essential oil treatment of Salmonella and Botrytis cinerea had the largest inhibition zone diameter. Through the compound essential oil treatment of Salmonella and Botrytis cinerea in the content leakage, conductivity change and bacterial cell morphology scanning electron microscope(SEM) test, the compound essential oil severely destroyed the bacterial structure, increases the permeability of the cell membrane, and destroyed the intracellular ion homeostasis. Nucleic acid and other contents leaked, and the morphology of the bacteria was shrunk and distorted, indicating that the compound essential oil had a damaging effect on the tested bacteria. The synergy between the compound essential oils had a better antibacterial effect, and could reduce the amount of essential oils,and had a good development prospect in the application of strawberry preservation. |
| Key words：compound essential oil; synergistic bacteriostasis; strawberry; pathogenic bacteria |
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基金項目：江西省林業(yè)局樟樹(shù)研究專(zhuān)項項目（2020CXZX07），江西省研究生創(chuàng )新專(zhuān)項資金項目（YC2020-S254）。
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作者簡(jiǎn)介：謝姊歡（1994—），女，江西新干人，主要從事植物香料加工利用研究（E-mail：429458520@qq.com）。
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聯(lián) 系 人：范國榮，副研究員，主要從事木本香料資源利用研究（E-mail：fgr008@126.com）。
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收稿日期：2021-08-03
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