野外环境生长的薰衣草精油抑菌作用测定方法比较研究

采用滤纸片法和混合法对野外环境生长的薰衣草精油的抑菌作用进行了研究,并对两种试验方法进行了比较,测定了最小抑菌浓度(MIC)与最小杀菌浓度(MBC),以期充分发挥薰衣草精油的抑菌作用.滤纸片法结果表明:薰衣草精油对多数实验菌都有抑菌作用,对枯草杆菌则未表现出抑制作用;混合法实验显示:薰衣草精油对实验菌均有抑菌作用,精油浓度与抑菌作用成线性相关,抑菌作用较滤纸片法效果更好.在使用时,可用于表面喷涂、熏蒸,还可将精油作为安全的食品添加剂,提高食品的保鲜效果,保证其品质.

Comparative Study on Determination Methods of Bacteriostasis of Lavender Essential Oil in Field Environment

This article has studied minimal inhibitory concentration (MIC),minimum bactericidal concentration (MBC) of Lavender essential oil and the antimicrobial activity of Lavender essential oil with two methods:Filter method and Lavender essen-tial oil mixed method, and compared the two methods. The Filter test exhibited inhibition effect on the most experimental bacteri-a, however, not showed inhibition on Bacillus subtilis. The mixed method show inhibition effect on the all experimental bacteria, the concentration of essential oil and bacteriostasis has linear dependence. The inhibition effect of mixed method is better than the filer test. When in use, the utility model can be used for surface spraying and fumigating, and can also use essential oil as a safe food additive, thereby improving the fresh-keeping effect of food and ensuring the quality of the food.