基于山苍子精油的复配筛选及协同抗菌性能

Compound screening and synergistic antibacterial properties of litsea cubeba essential oils

摘要:

为解决单一植物精油在抗菌应用时，用量相对较大、气味单一且浓郁刺激、易引起人们感官不适及过敏反应等问题。通过研究13种单一植物精油对大肠杆菌和金黄色葡萄球菌的抑菌效果，以山苍子精油为基调，采用棋盘稀释法、抑菌圈法、感官评价等方法筛选出具有协同抗菌效果的芳香复配精油，并以大肠杆菌为供试菌探究了其抑菌机理。结果表明，当V(山苍子精油) ∶V(肉桂精油)=2∶1时制备的复配精油对大肠杆菌和金黄色葡萄球菌具有优异的协同抗菌性，抑菌圈直径分别为（21.12±0.17）mm和（40.26±0.61）mm，且香气较愉悦、舒适、易接受。与单一山苍子精油和肉桂精油相比，复配精油对大肠杆菌的抑制效果更为明显，且可以破坏菌体细胞膜，影响细胞膜通透性，导致细胞内离子、核酸等成分泄露，使得菌液相对电导率明显增加，细菌细胞内容物泄露程度与单一山苍子精油和肉桂精油相比分别提升140%和20%。

Abstract:

When pure essential oil used as antibacterial agents, the dosage was relatively large, the aroma was monotonous and strong, and it was easy to cause sensory discomfort or allergy. In order to solve the problems, the minimum antimicrobial concentration (MIC) of 13 kinds of essential oils was determined. Meantime, the checkerboard dilution method, inhibition zone method and sensory evaluation were used to optimal combination of compound essential oils (CEOs) based on litsea cubeba. Furthermore, the antibacterial mechanism of compound essential oil against E.coli was evaluated. The results showed that litsea cubeba and cinnamon compound essential oil (V:V=2:1) with pleasant and comfortable aroma exhibited excellent synergistic antibacterial activity against E.coli and S.aureus, and the inhibition zone diameters were (21.12±0.17) mm and (40.26±0.61) mm, respectively. Compared with single litsea cubeba essential oil and cinnamon essential oil, the compound essential oils have a more obvious inhibitory effect against E. coli. Meanwhile, the relative conductivity and bacterial cellular content (140% and 20% higher than that of litsea cubeba essential oil and cinnamon essential oil) was increased significantly, which further confirmed the destruction towards bacteria membrane and the leakage of its contents.