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摘要：植物精油作为一种新型的杀菌剂，因其天然、低毒和较强的抑菌活性的特点而取代化学杀菌剂成为了研究的热点。将精油微胶化，是改善纯精油商品化瓶颈的有效手段。本课题构建了不同浓度的肉桂精油微胶囊，测定了不同浓度肉桂精油的包埋率，同时测定了不同浓度肉桂精油微胶囊对Escherichia coli与Staphylococcus aureus的抑菌效果以及动态杀菌曲线。观察不同浓度肉桂精油微胶囊抑菌杀菌效果的差异，并从精油抑菌机理、E.coli与S.aureus细胞壁成分与形态上分析原因，观察杀菌曲线的变化趋势，并从微胶囊释放速率方面分析原因。从而为开发精油防腐剂提供理论基础。主要实验结果如下：
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（1）不同浓度肉桂精油浓度包埋率不相同，其影响因素包括精油浓度、芯壁材比、制作工艺等。23974
（2）肉桂精油微胶囊对E.coli与S.aureus均有一定的抑菌效果。三种浓度微胶囊对E.coli都有显著的抑菌效果，在S.aureus抑菌实验中0.05%浓度肉桂精油未交无抑菌效果，其余两种浓度精油微胶囊有抑菌效果。抑菌作用随精油浓度的增大而增强。
（3）通过动态杀菌曲线显示，E.coli的初始浓度为6.3×107cfu/mL，经过2.5h杀菌后，T-0.3%、T-0.1%、T-0.05%对应的菌浓度为2.5×106cfu/mL、3.6×106cfu/mL、4.7×106cfu/mL。而S.aureus对应的菌浓度为5.2×106cfu/mL、6.0×106cfu/mL、8.1×106cfu/mL（初始浓度为8.3×107cfu/ml）。说明肉桂精油微胶囊对E.coli与S.aureus有杀菌效果。
（4）肉桂精油微胶囊对E.coli的抑菌杀菌效果比S.aureus强。
毕业论文关键词：肉桂精油；微胶囊；抑菌机理；动态杀菌
Assessment of antibacterial effect of cinnamon essential oil microcapsules with different concentration
Abstract：Essential oils, considered as potential alternatives of chemical fungicides, have many advantages such as natural, low toxicity and strong antibacterial activity. Microcapsules are effective technologies to develop commercialization formulations of essential oils. In this paper, we determinated the effects of different concentrations of cinnamon essential oil microcapsules against Escherichia coli and Staphylococcus aureus and their dynamic kill curve. Observed differences in antimicrobial bactericidal effect of different concentrations of cinnamon oil microcapsules, and analyze the reasons from the Antimicrobial mechanisms and experimental bacterial cell wall composition and morphology.Thus, a theoretical basis for the development of oil preservatives is provided.The main results were as follows:
(1) Different concentrations of cinnamon oil concentration embedding rate was not the same. The impact of factors was the concentration of essential oils, core wall material, production process and so on.
(2) Cinnamon oil microcapsules have some antibacterial effects against E.coli and S.aureus. Three concentrations of microcapsules for E.coli have significant inhibitory effects , In S.aureus inhibitory concentration of 0.05% cinnamon experiment did not pay inhibitory effect of essential oils, and the remaining two concentrations of essential oils have antibacterial effects .Inhibitory effect enhanced when essential oil concentrations were increased.
(3) In the dynamic sterilization curve, the initial concentration of E.coli was 6.3×107cfu/mL. 2.5h after sterilization, T-0.3%, T-0.1%, T-0.05% corresponds to the concentration of bacteria was 2.5×106cfu/mL, 3.6×106cfu/mL, 4.7×106cfu/mL. S.aureus strains corresponding to the concentration of 5.2×106cfu/mL, 6.0×106cfu/mL, 8.1×106cfu/mL (initial concentration was 8.3×107cfu/mL). Cinnamon oil microcapsules showed bactericidal effects against E.coli and S.aureus
(4) Cinnamon essential oil antibacterial microcapsules have stronger effect bactericidal effect against E.coli than against S.aureus.