植物精油化学成分及其抗菌活性的研究进展-李文茹

Jun.20,2016,43(6):1339−[e-mail]:10.13344/j.microbiol.china.150522Foundationitem:GuangdongProvincialScienceandTechnologyProject(No.2013B010102014,2013B050800023);NationalNatureScienceFoundationofChina(No.U1133003,41176104)*Correspondingauthor:Tel/Fax:[phone];E-mail:[e-mail]:July09,2015;Accepted:September02,2015;Publishedonline():March21,2016(No.2013B0101020142013B050800023)(No.U113300341176104)*Tel/[e-mail]2015-07-092015-09-02()2016-03-2111*12(1.-510070)(2.510632)ProgressontheantimicrobialpropertiesofessentialoilsLIWen-Ru1SHIQing-Shan1*XIEXiao-Bao1DUANShun-Shan2(1.GuangdongProvincialKeyLaboratoryofMicrobialCultureCollectionandApplication,StateKeyLaboratoryofAppliedMicrobiologySouthernChina,GuangdongInstituteofMicrobiology,Guangzhou,Guangdong510070,China)(2.ResearchCenterofHydrobiology,JinanUniversity,Guangzhou,Guangdong510632,China)Abstract:Essentialoils,aseriesofaromaticoilyliquidsextractedfromaromaticplants,arefinenaturalantimicrobialmaterials.Essentialoilshavemanyadvantagesintheantimicrobialaspect:(1)havestrongandbroadrangeofantimicrobialactivity;(2)haveafumigatingcharacteristicandaromaticodor;(3)benaturalandenvironmentalfriendly;(4)easytobeextractedfromwidesources.Basedontheseadvantages,essentialoilshavegreatpotentialapplicationsintheantimicrobialfield.Inthispaper,weoverviewedthelatestprogressofresearchingaboutessentialoilsfromseveralaspects,suchasthedistributionandchemicalcomposition,theantibacterialandantifungalactivity,aswellasrelationshipbetweenthechemicalcompositionsandantimicrobialactivity.Thisreviewcouldpromotetheapplicationofessentialoilsinbroadantimicrobialfieldandprovideareferenceforthescientistsengagedintheresearchofessentialoils.Keywords:Essentialoils,Antimicrobialactivity,Chemicalcompositions1340Microbiol.China2016,Vol.43,No.6Tel:[phone];E-mail:[e-mail];[1-2](Essentialoil)2000[1,3][1-3][3][2][4-5][6]1[7][3,8-9][7]α-β-α-C6-C3C6-C2()[10]21881Burt[3][1]Anderson[11]1953(Bacillusthermoacidurans)(B.cereus)[1]Mantis[12]1979:1341Tel:[phone];E-mail:[e-mail];(Clostridiumperfringens)1911HoffmanEvans[13][4-15]Hammer5294643[16]ChangAB9B(Klebsiellapneumonia)(Salmonellasp.)500mg/L7250mg/L[17]ValeroSalmerón111114%−1110%0.0005%()60d[18]Baydar4154151/100()(B.amyloliquefaciens)4[19]Prabuseenivasan21619[20]Al-Bayati()98[15]Demirci9125−1000mg/L[21]Bajpai22125−2000mg/L[22][23][1]Viuda-Martos[24]Elaissi20[25]Ebrahimi[8]3[1]1880[1](Saccharomycescerevisiae)8[26]1984Benjilali13917[26]1342Microbiol.China2016,Vol.43,No.6Tel:[phone];E-mail:[e-mail];[1]Omidbeygi350μL/L(Aspergillusflavus)500μL/L500μL/L87.5%[27]Cleff162−5mL/L[28]Yahyazadeh[29]600μL/L(Penicilliumdigitatum)Jardim80.3%()8[30]10230.5%()0.2%()[31][32]1980[33]1999A[34]Hitokoto[35]1000μL/L500μL/L20[36]RassoliOwlia(A.parasiticus)250μL/L500μL/L1000μL/L[37]B1G1[38]2.5mg/L3.0mg/L[39]B10.10mg/L[40]750μL/L750μL/L500μL/LB1[41](A.oryzae)(Alternariaalternate)45mL/LB1(AFB1)[42]B1G11.5%()100%[43]2.25g/L[44][39](Cladosporiumcladosporioides):1343Tel:[phone];E-mail:[e-mail];(Trichodermaviride)2(Alternaria)0.1mg/L0.6mg/L[45](A.nidulans)0.12mL/L[46]41996Faid()[47]2003KalembaKunicka=[48][10][10]5(1)[10][49-52](2)(3)[1]ShelefLA.Antimicrobialeffectsofspices[J].JournalofFoodSafety,1984,6(1):29-44[2]CeylanE,FungDYC.Antimicrobialactivityofspices[J].JournalofRapidMethodsandAutomationinMicrobiology,2004,12(1):1-55[3]BurtS.Essentialoils:theirantibacterialpropertiesandpotentialapplicationsinfoodsareview[J].InternationalJournalofFoodMicrobiology,2004,94(3):223-253[4]BullermanLB.Inhibitionofaflatoxinproductionbycinnamon[J].JournalofFoodScience,1974,39(6):1163-1165[5]BoonchirdC,FlegelTW.InvitroantifungalactivityofeugenolandvanillinagainstCandidaalbicansandCryptococcusneoformans[J].CanadianJournalofMicrobiology,1982,28(11):1235-1241[6]WangHX,GuoYQ.Feasibilityofaromaticessentialoilsusedinpreventionoffeedmold[J].GuangdongFeed,1996(5):26-28(inChinese),.[J].,1996(5):26-28[7]YaoXS.Terpenoidsandvolatileoils[A]//MedicinalChemistryofNaturalProducts[M].Beijing:People’sHealthPublishingHouse,2003(inChinese).[A]//[M].:,2003[8]EbrahimiSN,HadianJ,MirjaliliMH,etal.EssentialoilcompositionandantibacterialactivityofThymuscaramanicusatdifferentphenologicalstages[J].FoodChemistry,2008,110(4):927-931[9]KalembaD,MatlaM,SmętekA.Antimicrobialactivitiesofessentialoils[A]//PatraAK.DietaryPhytochemicalsandMicrobes[M].Netherlands:Springer,2012:157-183[10]LiWR,ShiQS,MoCY,etal.Chemicalcompositionandantimicrobialactivityofseveraltypicalessentialoils[J].MicrobiologyChina,2013,40(11):2128-2137(inChinese),,,.[J].,2013,40(11):2128-2137[11]AndersonEE,EsselenJRWB,HandlemanAR.Theeffectofessentialoilsontheinhibitionandthermalresistanceofmicroorganismsinacidfoodproducts[J].JournalofFoodScience,1953,18:40-47[12]M