Kocić-Tanackov, Dimić, Tepić, and Vujičić are with Faculty of Technology, Univ. of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
J Food Sci. 2012 May;77(5):M278-84. doi: 10.1111/j.1750-3841.2012.02662.x. Epub 2012 Apr 12.
In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R,5S-, 3S,5S- and 3R,5R- isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 μg/mL of onion EO and 0.11 μg/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
在本研究中，研究了从洋葱（Allium cepa L.）鳞茎和大蒜（Allium sativum L.）鳞茎中提取的单独和组合精油（EOs）对杂色曲霉和桔青霉素（STC）产生的影响。通过水蒸馏获得的 EOs 通过 GC/MS 进行分析。在洋葱 EO 中鉴定出 21 种化合物。主要成分是：二甲基三硫化物（16.64％），甲基丙基三硫化物（14.21％），二乙基-1,2,4-三硫醇（3R，5S-，3S，5S-和 3R，5R-异构体）（13.71％），甲基-（1-丙烯基）-二硫化物（13.14％）和甲基-（1-丙烯基）-三硫化物（13.02％）。大蒜 EO 的主要成分是二烯丙基三硫化物（33.55％）和二烯丙基二硫化物（28.05％）。在含不同 EOs 浓度的酵母提取物蔗糖（YES）肉汤中，记录了杂色曲霉生长 7、14 和 21 天后的菌丝生长和 STC 产生情况。与大蒜 EO 相比，洋葱 EO 对杂色曲霉菌丝生长和 STC 产生具有更强的抑制作用。真菌培养 21 天后，0.05 和 0.11 μg/mL 的洋葱 EO 和 0.11 μg/mL 的大蒜 EO 完全抑制了杂色曲霉的菌丝生长和真菌毒素的生物合成。洋葱（75％）和大蒜（25％）EO 的组合对杂色曲霉的生长抑制和 STC 产生具有协同作用。
