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摘要：肉桂精油具有广谱的抗菌性，将肉桂精油制成微胶囊的形式，能有效抑制精油的挥发和氧化变质。本次课题制备的肉桂精油微胶囊，浓度为0.1g/200ml蒸馏水,比较在相同精油浓度，微乳液还有纯精油对细菌和真菌抑制效果的影响，从而记录三个处理液，随着贮存时间的延长对体外抑菌效果的变化，实验结果如下： 1）比较三个处理条件对细菌和真菌的作用效果，刚制备的纯精油显著优于微胶囊和微乳液的抑菌效果，对意大利青霉抑菌率达到65.44%。微胶囊和微乳液则抑菌作用相近。 2）三个处理条件对大肠杆菌效果优于金黄色葡萄球菌,既革兰氏阴性菌好于革兰氏阳性菌。 21933
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3）对酵母菌的抑菌效果不明显，与酵母菌有完整的细胞壁，肉桂醛难以渗透，不能抑制酵母菌的生长有关。
4）贮存时间对抑菌效果的影响，选取三个时间点，每次间隔一周，发现纯精油的抑菌效果有大幅的下降最大变化量为30.99%，而微胶囊抑菌效果则平缓稳定,平均变化量为2.3%，微乳液则次之。说明微胶囊的缓释效果明显，抑菌持续能力也相应的较强。
毕业论文关键词： 肉桂精油；微胶囊；细菌；真菌；缓释作用
Study of inhibition effect of cinnamon essential oil
microcapules on bacterial and fungi in vitro
Abstract：Essential oil owns the broad spectrum antimicrobial properties. Microcapsule can
effectively inhibit oil volatilization and the oxidation. In This paper we prepare the cinnamon
essential oil microcapsule and the concentration of 0.1 g / 200 ml, we do the comparison of the
same concentration of microemulsion and pure essential oil of bacteria and fungi inhibitory
effect, in order to observe three processing fluid, with the extension of storage time on the
antibacterial effect of the change. The main results were as follows:
1) comparing antimicrobial effects of the three treatment conditions against the bacteria and
fungi, pure essential oil were better than the microcapsule and the microemulsion, the effect
was remarkable, the P. italicum bacteriostatic rate reached 65.44%. Microcapsules and
microemulsion were similar.
2) The antibacterial effects against bacteria, E.coli was better than S.auteus, higher
bacteriostatic effect of Gram-negative bacteria than Gram-positive bacteria
3) The antibacterial effect against yeast was not obvious due to its cell structures. the yeast
owns the complete cell wall, the essential oil composition was difficult to penetrate, do the
bacteriostatic effect.
4) The influence of storage time on three processing condition, the bacteriostatic effect of
pure essential oil was the biggest variation about 30.99% drop sharply, The bacteriostatic effect
of microcapsule was smooth and stable, the average variation was 2.3%, the microemulsion is
followed. The microcapsule owns the slow release effect and antibacterial activity.
Key Words: cinnamon essential oil; microcapsules; bacteria; fungus; slow-release effec目录
1 绪论.1
1.1 食源性微生物带来的危害 1
1.1.1 食源性致病菌的污染 1
1.1.2 食源性致病菌的来源与危害 2
1.2 国内外抑菌防腐技术控制方法 . 2
1.2.1 化学杀菌剂的使用 2
1.2.2 物理抑菌方法 . 3
1.2.3 生物防治 . 3
1.2.4 芳香物质 . 4
1.3 肉桂精油微胶囊抑菌效果 4
1.3.1 肉桂精油简介 . 4
1.3.2 微胶囊简介 . 5
1.3.3 影响肉桂精油微胶囊抑菌的因素. 6
1.4 本课题研究目的及意义 7
2 实验材料与方法8
2.1 实验材料 . 8
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