目的:探讨香樟精油对金黄色葡萄球菌的抑菌活性及其抑菌机理.方法:采用抑菌圈实验和试管二倍稀释法对香樟精油的抑菌活性、最低抑菌浓度(MIC)进行测定;通过测定菌液中还原糖含量、蛋白质含量以及电导率的变化,研究香樟精油对金黄色葡萄球菌的抑菌机理.结果:香樟精油对金黄色葡萄球菌的最低抑菌浓度为12.5%;香樟精油能影响金黄色葡萄球菌细胞膜的通透性,香樟精油作用4 h时,香樟精油组菌液中还原糖含量比对照组分别增加了25.48%、31.02%、31.25%(P<0.05),菌液中蛋白质含量比对照组分别增加了26.86%、31.43%、31.23%(P<0.05).结论:金黄色葡萄球菌对香樟精油中度敏感,其抑菌机制可能在于破坏细菌细胞膜结构,引起内含物渗漏,导致菌体缺乏营养物质而死亡.%Objective:To investigate the antibacterial activity and mechanism of the essential oil from Cinamomum camphora on Staphylococcus aureus.Methods:The inhibition zone experiment and tube double dilution method were used to determine the essential oil's antimicrobial activity and the minimum inhibitory concentration(MIC).The antibacterial mechanism experiments were carried out by determining changes of reducing sugar content,protein content and electric conductivity.Results:The MIC to S.aureus was 12.5%.The essential oil could affect the membrane permeability of S.aureus.After treated with the essential oil for 4 hours,the reducing sugar content of the experimental groups was increased by 25.48%,31.02%,31.25%(P<0.05)than that of the control group,respectively,and the total content of proteins increased by 26.86%,31.43%,31.23%(P<0.05),respectively.The difference was significant.Conclusion:The essential oil showed obvious antibacterial activity against S.aureus.The antimicrobial mechanism is inferred that bacterial cell structure is damaged,cell membrane permeability increased.
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