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由于良好的抗菌活性和稳定的性能,D-柠檬烯纳米乳被广泛报道.研究D-柠檬烯纳米乳对伤寒杆菌,乙型副伤寒杆菌和痢疾志贺氏菌在37℃下培养24 h的抑菌活性,并在4℃牛肉中于第1d、2d、3d分别检测对伤寒沙门氏菌,痢疾杆菌来评价其抑制效果.利用超声乳化法制备D-柠檬烯纳米乳.在最小抑菌浓度(MIC)实验中,D-柠檬烯纳米乳对三种受试菌的最小抑菌浓度为2.5 mg/mL.在牛肉试验中,基于MIC,D-柠檬烯纳米乳在牛肉中的添加浓度分别为40 mg/mL,20 mg/mL和10 mg/mL,20 mg/mL和10 mg/mL稀释液,结果两种受试菌最好的抑制浓度和时间均相同,分别是40 mg/mL和24h.该研究表明D-柠檬烯纳米乳应用于食品中可能是食品安全的有效解决方案.“,”With the well antimicrobial activities and stable property,D-limonene nanoemulsion is widely reported.This study investigated the antimicrobial activities of D-limonene nanoemulsion against Salmonella typhi,Salmonella typhi vice B and Shigella dysenterine in broth at 37＞℃ for 24 h and against Salmonella typhi,Shigella dysenteriae in beef meat during storage at 4＞℃ for 1 d,3 d and 5 d.D-limonene nanoemulsion was prepared by a ultrasonic emulsification method.It was found that the minimal inhibitory concentration (MIC) of D-limonene nanoemulsion against three pathogens was 2.5 mg/mL.Besides,the application of D-limonene nanoemulsion concentration in raw beef meat were 40 mg/mL,20 mg/mL and 10 mg/mL,diluted 20 mg/mL and 10 mg/mL based on the MIC,and 40 mg/mL concentration showed the best antimicrobial effect significantly in beef at 4℃ for 24 h.The study suggested that the application of D-limonene nanoemulsion in food might be an effective solution in the safety of food.