Analysis of the Antibacterial Properties of Compound Essential Oil and the Main Antibacterial Components of Unilateral Essential Oils

Plant essential oils are widely used in food, medicine, cosmetics, and other fields because of their bacteriostatic properties and natural sources. However, the bacteriostatic range of unilateral essential oils is limited, and compound essential oil has become an effective way to improve the antibacterial properties of unilateral essential oils. In this study, based on the analysis of the antibacterial properties of Chinese cinnamon bark oil and oregano oil, the proportion and concentration of the compound essential oil were optimized and designed, and the antibacterial activity of the compound essential oil was studied. The results showed that the antibacterial activity of Chinese cinnamon bark oil was higher than that of oregano oil. The compound essential oil prepared by a 1:1 ratio of Chinese cinnamon bark oil and oregano oil with a concentration of 156.25 ppm showed an excellent antibacterial activity against Escherichia coli and Staphylococcus aureus. The GC-MS results showed that cinnamaldehyde was the main antibacterial component of Chinese cinnamon bark essential oil, and carvacrol and thymol in oregano oil were the main antibacterial components.

Automated summary

In this study, the antibacterial properties of Chinese cinnamon bark oil and oregano oil were analyzed, and the compound essential oil was optimized and designed. The results showed that Chinese cinnamon bark oil had higher antibacterial activity than oregano oil. The compound essential oil prepared with a 1:1 ratio of Chinese cinnamon bark oil and oregano oil at a concentration of 156.25 ppm exhibited excellent antibacterial activity against Escherichia coli and Staphylococcus aureus. GC-MS analysis revealed that cinnamaldehyde was the main antibacterial component in Chinese cinnamon bark essential oil, while carvacrol and thymol were the main antibacterial components in oregano oil.