中文摘要：

对牛至、罗勒、佛手柑、紫苏4种精油,采用抑菌圈法研究了其对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌及酿酒酵母的抑菌特性,并且分析了pH、光、热对精油稳定性的影响。结果表明牛至精油对4种菌都具有较强的抑制活性,罗勒精油和佛手柑精油对其中的革兰氏阳性菌有很好的抑制效果,而紫苏精油则对酿酒酵母有很强的抑制专一性。4种植物精油的抑菌效果与培养基的pH有关。pH〈5.0时,抑菌效果非常显著,培养基上无菌落生长;pH〉5.0时,抑菌效果随pH值的增大而有所降低。4种精油经过热处理和紫外线照射后均不影响其抑菌效果,具有较强的光、热稳定性。

英文摘要：

The antimicrobial activity and effect of pH,light and heat treatment on the stability of Origanum vulgare,Ocimum basilicum,Citrus bergamia,Perilla arguta essential oils have been investigated using an inhibition zone method.The results indicated that Origanum vulgare had a strong antimicrobial activity on four different kinds of bacteria,Ocimum basilicum and Citrus bergamia had a good antimicrobial effect against Gram-positive bacteria,whilst Perilla arguta had a strong inhibitory effect on Saccharomyces cerevisiae.The pH of the medium was found to affect the antimicrobial activity of the four essential oils.At pH 5.0,the antimicrobial effect decreased as the pH was increased.Heat treatment and UV irradiation did not affect the antimicrobial activity of the four essential oils,showing they had good optical and thermal stabilities.