Mint flavorings are widely used in confections, beverages, and dairy products. For the first time, mint flavoring composition of mint candies and food supplements (n = 45), originating from 16 countries, as well as their antibacterial properties, was analyzed. The flavorings were isolated by Marcusson's type micro-apparatus and analyzed by GC-MS. The total content of the mint flavoring hydrodistilled extracts was in the range of 0.01 - 0.9%. The most abundant compounds identified in the extracts were limonene, 1,8-cineole, menthone, menthofuran, isomenthone, menthol and its isomers, menthyl acetate. The antimicrobial activity of 13 reference substances and 10 selected mint flavoring hydrodistilled extracts was tested on Escherichia coli and Staphylococcus aureus by broth dilution method. Linalool acetate and (-)-carvone, as most active against both bacteria, had the lowest MIC90 values. (+)-Menthyl acetate, (-)-menthyl acetate, and limonene showed no antimicrobial activity. Three of the tested extracts had antimicrobial activity against E. coli and 8 extracts against S. aureus. Their summary antimicrobial activity was not always in concordance with the activities of respective reference substances.

中文翻译：

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糖果和食品补充剂中薄荷调味剂的组成和抗菌作用

薄荷调味剂广泛用于糖果、饮料和乳制品中。首次分析了来自 16 个国家的薄荷糖和食品补充剂（n = 45）的薄荷调味成分及其抗菌特性。香料通过 Marcusson 型微型仪器分离并通过 GC-MS 进行分析。薄荷调味水蒸馏提取物的总含量在0.01-0.9%的范围内。提取物中鉴定出的最丰富的化合物是柠檬烯、1,8-桉树脑、薄荷酮、薄荷呋喃、异薄荷酮、薄荷醇及其异构体、乙酸薄荷酯。采用肉汤稀释法测试了 13 种对照品和 10 种精选薄荷味水蒸馏提取物对大肠杆菌和金黄色葡萄球菌的抗菌活性。醋酸芳樟醇和（-）-香芹酮，作为对两种细菌最有活性的，具有最低的 MIC90 值。(+)-乙酸薄荷酯、(-)-乙酸薄荷酯和柠檬烯没有表现出抗菌活性。三种测试提取物对大肠杆菌具有抗菌活性，8 种提取物对金黄色葡萄球菌具有抗菌活性。他们总结的抗微生物活性并不总是与各自参考物质​​的活性一致。