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目的研究肉桂油水溶液及其乳液的杀菌作用,为消毒和抗菌应用提供科学依据。方法采用悬液定量杀灭试验方法,对肉桂油水溶液及其乳液进行实验室杀菌效果观察。结果用浓度为体积分数0.6%肉桂油水溶液对悬液内大肠杆菌、金黄色葡萄球菌作用10 min,杀灭对数值均>5.00;浓度为体积分数1.0%的肉桂油水溶液对悬液内白色念珠菌作用10 min,杀灭对数值>5.00。相同浓度的肉桂油乳液对悬液内大肠杆菌和白色念珠菌杀灭效果与上述结果一致,而杀灭金黄色葡萄球菌则需要将肉桂油乳液浓度提高到体积分数0.8%。结论肉桂油水剂和乳剂均具有较强的杀菌作用,但对金黄色葡萄球菌杀灭效果有一定差异。
Objective To study the bactericidal action of cinnamon oil aqueous solution and its emulsion and provide a scientific basis for disinfection and antibacterial application. Methods Suspension quantitative kill test was used to observe the bactericidal effect of cinnamon oil aqueous solution and its emulsion in laboratory. Results The concentration of 0.6% cinnamon oil aqueous solution on the suspension of Escherichia coli, Staphylococcus aureus for 10 min, the killing logarithm values were> 5.00; concentration of 1.0% of the volume fraction of cinnamon oil aqueous suspension of white beads Bacteria for 10 min, killing logarithm> 5.00. The same concentration of cinnamon oil emulsion on the suspension of E. coli and Candida albicans kill effect with the above results, and kill Staphylococcus aureus will need to cinnamon oil emulsion concentration increased to 0.8% by volume fraction. Conclusion Cinnamon oil and emulsion have strong bactericidal effect, but the killing effect of Staphylococcus aureus have some differences.