CAJ | 학술논문

目的：探讨迷迭香和肉桂精油的抗菌效果。方法：采用琼脂扩散法测定迷迭香精油和肉桂精油的抑菌直径；采用微量肉汤稀释法，分别测定迷迭香精油和肉桂精油单独使用及联合使用时的MIC和MBC。结果：肉桂精油对黑曲霉抗菌活性最强，其MIC值为0.062%v/v，对绿脓杆菌抗菌活性最弱，MIC值为0.500%v/v。迷迭香精油除对绿脓杆菌和黑曲霉的抗菌活性较弱之外，对其它菌具有较好的抗菌活性，MIC值的范围为0.125% v/v-0.25% v/v。混合精油对供试细菌表现出叠加作用，对白色念珠菌表现出协同增效作用，当肉桂精油与迷迭香精油以1：7和1：9比例混合时，对黑曲霉表现出拮抗作用。结论：肉桂精油和迷迭香精油单独和以一定比例混合使用时，具有广谱抗菌活性。
목적：탐토미질향화육계정유적항균효과。방법：채용경지확산법측정미질향정유화육계정유적억균직경；채용미량육탕희석법，분별측정미질향정유화육계정유단독사용급연합사용시적MIC화MBC。결과：육계정유대흑곡매항균활성최강，기MIC치위0.062%v/v，대록농간균항균활성최약，MIC치위0.500%v/v。미질향정유제대록농간균화흑곡매적항균활성교약지외，대기타균구유교호적항균활성，MIC치적범위위0.125% v/v-0.25% v/v。혼합정유대공시세균표현출첩가작용，대백색념주균표현출협동증효작용，당육계정유여미질향정유이1：7화1：9비례혼합시，대흑곡매표현출길항작용。결론：육계정유화미질향정유단독화이일정비례혼합사용시，구유엄보항균활성。
Objective: Grope the antibacterial activity of rosemary essential oil and cinnamon essential oil. Methods: Agar diffu-sion method was used to measure the bacteriostatic diameter of rosemary essential oil and cinnamon essential oil. Broth dilution meth-od was used to measure the MIC and MBC of rosemary essential oil and cinnamon essential oil respectively, when they were used sin-gly and together. Results: The antimicrobial activity of cinnamon essential oil against aspergillus niger was the most notable, while the antimicrobial activity against pseudomonas aeruginosa was the weaken. The MICs were 0.062%v/v and 0.500%v/v respectively. The antimicrobial activity of rosemary essential oil was prominent to all the bacterium those we used, except aspergillus niger and pseudo-monas aeruginosa. The range of MIC was 0.125%v/v-0.25%v/v. The mixed oils putted up the additive effects to all the bacterium those we used, and putted up the synergistic interaction to Candida albicans. When cinnamon essential oil and rosemary essential oil were mixed as the ratios 1:7 and 1:9, they putted up the antagonism to aspergillus niger. Conclusion: When cinnamon essential oil and rosemary essential oil used alone or mixed, they all putted up broad-spectrum antibacterial activity.