3种柑橘类精油对食源性致病菌的抑菌活性及协同增效作用-《集美大学学报（自然科学版）》

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Title:: The Antibacterial Effects and Synergistic Interactions of Three Citrus Essential Oils Against Common Foodborne Pathogenic Bacteria

作者:: 王鑫1; 张晨2; 俞媛瑞3; 亢凯杰3; 单露英3; （1.四川轻化工大学食品与酿酒工程学院，四川宜宾 644002；2.重庆第二师范学院生物与化学工程学院，重庆 400067；3.昭通学院化学化工学院，云南昭通 657000）

Author(s):: WANG Xin1; ZHANG Chen2; YU Yuanrui3; KANG Kaijie3; SHAN Luying3; （1.School of Food and Brewing Engineering,Sichuan University of Science & Engineering,Yibin 644002,China;2.College of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;3.School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong 657000,China）

Keywords:: foodborne pathogens; citrus essential oils; minimum inhibitory concentration; minimum bactericidal concentration; fractional inhibitory concentration index

摘要:: 以大肠杆菌、志贺氏菌和金黄色葡萄球菌为指示菌，评价3种柑橘（佛手柑、黄柠檬及青柠檬）精油的抑菌活性，并筛选具有协同增效作用的复配组合。Kirby-Bauer纸片法与微量肉汤稀释法显示，佛手柑、黄柠檬及青柠檬精油可形成抑菌圈（10.09~26.38 mm），其最小抑菌浓度（minimum inhibitory concentration，MIC）为3.75~15 mL/L，最小杀菌浓度（minimum bactericidal concentration，MBC）为7.5~60 mL/L；佛手柑精油对3种供试菌均表现出抑菌活性，且其MIC值最低（均为3.75 mL/L），抑菌效果最强且广谱。棋盘稀释法表明，V(黄柠檬)∶V(佛手柑)=1∶1复配使大肠杆菌MIC值由3.75 mL/L降至0.9375 mL/L，分级抑菌浓度指数（fractional inhibitory concentration index，FICI）为0.5，呈协同效应；V(黄柠檬)∶V(佛手柑)=1∶1复配对金黄色葡萄球菌、志贺氏菌的FICI分别为0.75、1.25，呈相加和无关。在0~4 ℃冷鲜鸡胸肉模型中，复配精油活性炭缓释处理第7天的菌落总数为3.955 lg CFU/g，显著低于空白对照组（4.956 lg CFU/g，P＜0.05），并将菌落≤5 lg CFU/g的时限由7 d延长至10 d。

Abstract:: Using Escherichia coli,Shigella spp. and Staphylococcus aureus as indicator bacteria,the antibacterial activities of three citrus essential oils were evaluated and the combinations with synergistic effects were screened.The Kirby-Bauer disc diffusion assay showed that bergamot,yellow lemon,and green lemon essential oils formed inhibition zones (10.09-26.38 mm),with minimum inhibitory concentration (MIC) of 3.75-15 mL/L and minimum bactericidal concentration (MBC) of 7.5-60 mL/L,respectively.Bergamot essential oil exhibited antibacterial activity against all three tested bacterial strains with the lowest MIC values (3.75 mL/L for each),indicating the strongest and broad-spectrum antibacterial effect.Checkerboard dilution tests revealed a synergistic effect (FICI=0.5) at a volume ratio of 1∶1 (V/V) yellow lemon and bergamot essential oil combination against E.coli,reducing the MIC from 3.75 mL/L to 0.9375 mL/L.While,it exhibited FICI values of 0.75 against S.aureus and 1.25 against Shigella spp,indicating additive and indifferent effect respectively.In a chilled chicken breast model at 0-4 ℃,the total bacterial count on day 7 of the combined essential oil-activated carbon sustained release treatment was 3.955 lg CFU/g,which was significantly lower than that of the control group (4.956 lg CFU/g,P< 0.05),and extended the period during which the total viable count remained ≤5 lg CFU/g from 7 to 10 days.