Abstract: Spices essential oil can not only improve meat flavor, but also have high antibacterial activities against meat spoilage organisms and pathogens. In the present work, we designed to evaluate the antibacterial activities of five main components from natural spices essential oil, including Eugenol, isoeugenol, cinnamaldehyde, citral and Geraniol, against common meat spoilage organisms and pathogens. Materials and methods: five meat spoilage organisms and pathogens, including Escherichia coli, Staphylococcus aureus, Saccharomyces cerevisiae, Brochothrix thermosphacta and Aeromona, were incubated together with these five main components from natural spices essential oil, and antibacterial effects were determined. Results: Five investigated strains were susceptible to all these components, and inhibition effects increased with incubation time prolongation and components concentration increase. Five components showed higher inhibitory effects on Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae than Brochothrix thermosphacta and Aeromona. In all five components, cinnamaldehyde presented best effect and treatment, which showed MIC on Staphylococcus aureus at 0.25μl/ml. As to citral and geraniol, MIC on Staphylococcus aureus was at 2μl/ml and 1 μl/ml respectively. Eugenol showed highest bacteriostatic effect on Escherichia coli, which MIC was 0.5μl/ml, while isoeugenol presented best effect on Saccharomyces cerevisiae, which MIC was 0.5μl/ml. Conclusion: In general, five components had effective antibacterial activities. Meat spoilage organisms and pathogens exposured to aldehydes and phenols induced a better change than to alcohols, especially cinnamaldehyde. The five components with high antibacterial property are worthy to be further studied as a sort of potential natural preservative substance．
Key words: Eugenol; Isoeugenol; Cinnamaldehyde; Citral; Geraniol; citronellol; Antibacterial activity绪论
1.1 肉类保鲜的现状及趋势
肉类食品营养丰富，是高蛋白质含量的食品。但因其水分活度较大，为微生物的繁殖生长提供了良好的条件。因此在通常的加工、运输、储藏和销售过程中，肉类食品极易受微生物污染及周围环境因素的影响，从而发生质变、变色和变味，导致质量下降。为了延长食用肉的保质期，必须采取一定保鲜措施，以抑制肉中微生物和酶的活力，防止脂肪氧化，保证肉色鲜艳和气味正常。[1]职业学生培养的现状与对策
1.1.1 传统的肉品保藏技术
（1） 低温冷藏保鲜
低温保鲜是人们普遍采用的技术措施，通常在2～4℃之间，这一范围内大部分致病菌停止繁殖，但嗜冷腐败菌仍可生长，如李斯行单核增生菌和小肠结炎耶尔森氏菌仍可繁殖。
（2）低水分活度保鲜
水分活度并不是食品中全部水分含量，而是指微生物可以利用的水分。微生物的繁殖速度及微生物群的构成种类取决于水分活度(Aw)。
（3）加热处理
加热处理是用来杀死肉品中存在的腐败菌和致病菌，抑制能引起腐败的酶活性的保鲜技术，加热处理在很大程度上虽可起到抑菌、灭酶的作用，但加热不能有效防止油脂和肌红蛋白的氧化，反而有促进作用，所以经热处理肉制品必须配合其他保藏方法使用。
（4）发酵处理
它是利用人工环境控制，使用肉制品中乳酸菌的生长占优势，将肉制品中碳水化合物转化成乳酸，降低产品的pH值，而抑制其他微生物的生长。研究表明发酵处理肉制品也需同其它保藏技术结合使用。
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