山苍子油对霉菌抗菌性及其与黄曲霉产毒关系的研究

采用平板法比较天然增香剂山苍子油与合成食用防腐剂苯甲酸钠、山梨酸钾对8种霉菌的抗菌效力。结果表明，在培养基pH4．5时山苍子油对多数霉菌的最低抑菌浓度为1．77mg／ml，与山梨酸钾的抑菌强度相近，比苯甲酸钠强；但当培养基pH5．5以上时苯甲酸钠对霉菌几乎无效，山梨酸钾的抗菌效力也有减弱，而山苍子油受影响很小，其活性pH范围为4．5～8．5。山苍子油用脂肪酸蔗糖酯乳化，其抗菌效力增强一倍。同时，从山苍子油与黄曲霉产毒关系的实验中发现，山苍子油对黄曲霉产生黄曲霉毒素有较强的抑制作用。

ANTIBIOTIC ACTIVITIES OF LITSEA CUBEBA OIL ON MOULDS AND EFFECT OF LITSEA CUBEBA OIL ON AFLATOXIN PRODUCTION

The antibiotic activities of litsea cubeba oil (nature flavor enhancer), sodium benzoate and potassium sorbate (chemical food preservatives) on eight kinds of moulds were compared by the plating method. The minimum antibiotic concentration of litsea cubeba oil is 1.77 mg/ ml in the medium at a pH of 4.5 and its antibiotic property was similar to that of potassium sorbate but better than that of sodium benzoate. In the medium above a pH of 5.5, sodium benzoate was almost ineffective and potassium sorbate less effective on the moulds while litsea cubeba oil was slightly affected, with its active pH range being from 4.5 to 8.5. litsea cubeba oil was twice as effective as before when it was emulsified with sucrose fatty acid ester. The effect of litsea cubeba oil on aflatoxin production was also studied, the result shows that the ablity of Aspergillus flavus to produce aflatoxin was strongly inhibited by litsea cubeba oil.