[目的]为香辛料精油作为食品防霉保鲜熏蒸剂的开发提供理论依据.[方法]采用超临界CO2萃取法提取肉桂精油,并通过滤纸片法、固相扩散法、气相扩散法等体外抑菌试验,研究肉桂精油对4株粮食储藏中常见霉菌的抑制作用.[结果]肉桂精油对供试霉菌均具有较强的抑制作用,抑菌效果优于双乙酸钠,且气态抑制作用比固相抑菌作用强；将肉桂精油应用于大米的储藏,在温度为30℃,RH 83％条件下,储藏空间内精油浓度在150 mg/L以上时大米没有发生表观霉变现象,精油浓度在175 mg/L以上时可完全抑制霉菌孢子的生长.[结论]该研究为香辛料精油开发为天然的粮食熏蒸剂和食品气态防腐剂奠定了基础.%[Objective] To provide theoretical basis for developing spices essential oil as a fumigant for food. [Method] Supercritical carbon dioxide extraction technique was used to extract the cinnamon essential oils. The antimicrobial activity against four common fungi in stored grain and the minimum inhibitory concentration of cinnamon essential oils were studied by paper filtering method, agar diffusion disc method and volatilization method. [Result] The essential oils had strong antimicrobial activity against these fungi, and the antifungal activity was higher than sodium acetate. Essential oils showed higher activity in the vapour phase. The essential oil could prevent effectively rice mildew at the concentration of 150 mg/L under 30 ℃ and RH 83% , and could completely inhibit the growth of mildew at 175 mg /L. [Conclusion] The study lays a foundation for developing spices essential oil as natural food fumigant and gaseous preservative.
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