The Antibacterial Activity of Four Kinds of Spices Essential Oil
In order to compare antimicrobial effects of different natural essential oil, this study was designed to investigate and compare the antibacterial activities of four spices essential oil. The four kinds of spices essential oil was separately extracted from Zanthoxylum bungeanum shell, Zanthoxy-lum bungeanum seed, Cinnamomum cassia and Foeniculum vulgare by steam distillation. During this period, the extraction amount of different parts in the same plant and different plants was compared respectively and the optimal time to collect essential oil was recorded. Oxford cup method was used to measure the inhibition effect and consecutive liquid cultivation method was adopted to determine the minimum inhibitory concentration. The results showed that the extraction amount of Cinnamomum cassia was significantly higher than the others and it took two hours to reach the highest yield. The four spices essential oil all had antibacterial activities against indicator bacteria. Especially Cinnamomum cassia essential oil had a strong inhibition effect on Salmonella enteritidis, which the diameter of inhibition zone reached (70.30 + 3. 51) mm and the minimum inhibitory volume fraction reached 0. 125%. In conclusion, there were some differences in antimicrobial effects of natural essential oil from different parts of Zanthoxylum bungeanum and different spices.
NETL
NSTL
万方数据
维普
