乔彩红，张 忠^*

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：以废弃当归叶为原料，采用水蒸馏法提取精油，采用二倍稀释法和滤纸片熏蒸法测定了精油对4种食源性细菌（Staphylococcus aureus、Bacillus subtilis、Alcaligenes faecalis和 Escherichia coli）的抑制效果，最后探究了对E. colli的抑制机理。结果表明：当归叶精油能够显著抑制E. coli和A. faecalis的生长，对这两种菌的最小抑菌浓度（minimum inhibitory concentration，MIC）和最低杀菌浓度（minimum bactericidal concentration，MBC）均分别为3.125 μL/mL和6.25 μL/mL，对S. aureus、B. subtilis的MIC为6.25 μL/mL，MBC为12.5 μL/mL。当归叶精油主要通过破坏E. coli的细胞膜、诱导大量活性氧生成导致脂质过氧化，从而抑制E. coli的生长。本研究表明当归叶精油对革兰氏阴性菌具有良好的抑制活性，为当归叶的开发利用提供新的研究思路和理论依据。

关键词：当归叶精油；抑菌活性；抑菌机理；大肠杆菌

中图分类号：R285    文献标识码：A    文章编号：1674-506X（2022）05-0014-0005

Antibacterial Activity of Essential Oil from Angelica sinensis Leaf and the Mechanism Against Escherichia coli

QIAO Caihong, ZHANG Zhong^*

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：In this experiment, Angelica sinensis leaf essential oil was extracted by hydro-distillation. The antibacterial activity of essential oil against four bacteria (Staphylococcus aureus, Bacillus subtilis, Alcaligenes faecalis and Escherichia coli) was determined by double dilution method and filter paper fumigation method. The mechanism of the essential oil against E. coli was explored finally. The results showed that the essential oil from A. sinensis leaf had strong antibacterial activity. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil against Gram-negative bacteria (Escherichia coli, Alcaligenes faecalis) were 3.125 μL/mL, 6.25 μL/mL respectively, but 6.25 μL/mL, 12.5 μL/mL to the Grampositive bacteria (Staphylococcus aureus, Bacillus subtilis) respectively. It was shown that the essential oil could damage the cell membrane, increase membrane permeability and induce a large amount of ROS, leading to lipid peroxidation, thus inhibit the growth of E. coli. The results showed that the essential oil had good antibacterial activity against gram- positive bacteria, which provided a theoretical basis for the utilization of discarded A. sinensis leaf.

Keywords：Angelica sinensis leaf essential oil; antibacterial activity; antibacterial mechanism; Escherichia coli

doi：10.3969/j.issn.1674-506X.2022.05-003

收稿日期：2021-09-29

基金项目：甘肃省自然科学基金（21JR7RA807）

作者简介：乔彩红（1998-），女，硕士。研究方向：采后生物学与技术。

*通信作者：张忠（1977-），男，博士，教授。研究方向：采后生物学与技术。

引用格式：乔彩红,张忠.当归叶精油的抑菌活性及对大肠杆菌的抑制机理研究[J].食品与发酵科技,2022,58(5):14-18.