復(fù)配植物精油的協(xié)同抗菌活性及作用機(jī)制

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中圖分類號(hào)：TS201.3 文獻(xiàn)標(biāo)識(shí)碼：A 文章編號(hào)： 1000-4440（2025）07-1429-09

Synergistic antimicrobial activity and mechanism of action of composite plant essential oils

TAO Hongwei 1，2 ，MENG Lingfeng3， ZHANG Jianling3，GUO Xiaofei3， XIE Xiao 3 ，JIANG Juli 3 ，WANG Hongxin 1，2 ， LOU Zaixiang1，2

（1SchlofFdecUi；ioalofdJianganUdflCo.，Ltd.，Dong'e ，China）

Abstract：Giventheoutstanding antimicrobialactivityof plant essentialoilsand theneedtoovercome the limitations ofsingleessentialoilsinfoodpreservation，thisstudyevaluatedtheantibacterialpotentialoftenesentialoilsandexplored thesynergisticefectsof theircombinations.Thedisc-diffusionmethodandcheckerboarddilutionmethod wereemployedto screenforsynergisticpairs，andtheirantimicrobialstabilitywasfurtherassessedunderdiferenttemperaturesandultraviolet （UV）iradiation durations.Theunderlying mechanisms were investigatedusing Escherichiacoli and Staphylococcus aureus as testorganisms.The results showed that cinnamon essential oil exhibited minimum inhibitory concentrations（ MICs ）of4 .0μL/mL ， 8.0μL/mL ， 4.0μL/mL against E .coli， s aureus and Aspergillusniger，respectively，whereas Litsea cubeba essential oil showed MICs of 32.0μL/mL ，16.0 μL/mL and 32.0μL/mL ，respectively.A mixture of cinnamonand L .cubebaoilswiththevolumeratioof 4：6 exhibited a prominent synergistic antibacterial effect，and theinhibitorycirclemeasuredmorethan26.OOmmindiameter.Thecompositeesentialoilretainedgoodantibacterialstability afterheattreatmentandUVexposure.Comparedwiththesingleessentialoil，thecompositeformulationdisplayedbeterinhibition of E .coli and s ，aureus. Compared with L. cubeba essential oil treatment，the leakage of nucleic acids and proteins of E .coli undercomposite formulation treatment increasedby3.11timesand2.03 times，respectively.Theseresults indicatedthatthecompositeessentialoilcandisruptbacterial membranesandaffecttheirpermeability.The findings providea theoretical basis andscientific support for the application of composite plant essential oils in the food industry.

Keywords：compositeplant esentialoils；Escherichiacoli；Staphylococcs aureus；bacteriostatic stability；bacteriostatic mechanism

食品保鮮是確保食品品質(zhì)、延長(zhǎng)食品貨架期和維護(hù)消費(fèi)者健康的關(guān)鍵[1]。（剩余14552字）