College of Food Science and Nutritional Engineering, China Agricultural Univ, Haidian District, Beijing, China.
J Food Sci. 2009 Sep;74(7):M379-83. doi: 10.1111/j.1750-3841.2009.01287.x.
In this study, the antibacterial activities of eugenol, cinnamaldehyde, thymol, carvacrol, and their combinations against E. coli were investigated separately. First, broth macro-dilution assay was adopted to determine the minimal inhibitory concentration (MIC) of the 4 components. Second, the combination testing was performed using chequerboard method. Finally, the combined effects were evaluated with an improved method, which was based on the indices of fractional inhibitory concentration (FIC) and Effect of the Combination (EC) jointly. The results indicated that MICs of the 4 components were 1600, 400, 400, and 400 mg/L, respectively; treatments with cinnamaldehyde/eugenol, thymol/eugenol, carvacrol/eugenol, and thymol/carvacrol revealed synergistic effects according to the 2 indices. By means of combination, MICs of eugenol, cinnamaldehyde, thymol, and carvacrol decreased to 400, 100, 100, and 100 mg/L, respectively. Consequently, the negative impacts of unpleasant smell of these 4 components could be minimized, making it possible to add them to foods as preservatives. In addition, this improved evaluation method provided a more accurate and comprehensive way to evaluate combined effects.
在这项研究中，分别研究了丁香酚、肉桂醛、百里香酚、香芹酚及其组合对大肠杆菌的抗菌活性。首先，采用肉汤微量稀释法测定 4 种成分的最小抑菌浓度（MIC）。其次，采用棋盘法进行组合测试。最后，采用基于部分抑菌浓度指数（FIC）和联合效应指数（EC）的改良方法评估联合效应。结果表明，4 种成分的 MIC 分别为 1600、400、400 和 400mg/L；根据 2 个指标，肉桂醛/丁香酚、百里香酚/丁香酚、香芹酚/丁香酚和百里香酚/香芹酚的处理显示协同作用。通过组合，丁香酚、肉桂醛、百里香酚和香芹酚的 MIC 分别降低至 400、100、100 和 100mg/L。因此，可以将这些 4 种成分的不良气味的负面影响降至最低，并将其添加到食品中作为防腐剂。此外，这种改进的评估方法提供了一种更准确和全面的方法来评估联合效应。
