中文摘要：

采用最低抑菌浓度法和琼脂打孔扩散法研究了柠檬烯的抑菌活性。结果表明：柠檬烯对啤酒酵母和面包酵母最低抑菌浓度均为320mg／L，而对金黄色葡萄球菌没有明显抑菌作用；在pH4～9范围内，抑菌活性比较稳定；经80℃加热抑菌活性没有降低，经100℃加热对面包酵母和大肠杆菌抑菌活性降低，121℃湿热处理后抑菌活性均降低。抑菌圈试验结果表明：柠檬烯对啤酒酵母、面包酵母和黑曲霉的抑菌效果明显优于山梨酸钾和苯甲酸钠。

英文摘要：

The antimicrobial activity of limonene was determined by minimum inhibitory concentration （MIC） and inhibitory circle. The results showed that MIC to Saccharomyces cerevisiae and Saccharomyces sp. was 320 mg/L. However, it didn＇t show obvious antimicrobial effect on Staphylococcus aureus. Its antimicrobial ability was stable in pH value between 4 and 9. It was also stable when heated at 80℃. However, the antimicrobial ability to Saccharomyces sp. and Escherichla coil decreased when heated at 100℃. And it decreased when heated at 121℃ .The resuhs of inhibitory circle showed that limonene had better antimicrobial ability to Saccharomyces cerevisiae, Saccharomyces sp. and Aspergillus niger than potassium sorbate and sodium benzoate.