Abstract: To experimentally investigate the in vitro inhibitory zonesize and minimum inhibitory concentration of rose essential oil and its antimicrobial active ingredients citronellol，geraniol and nerol against three aquatic pathogens，namely Vibrio parahaemolyticus（V. parahaemolyticu），Streptococcus iniae（S.iniae），and Vibrio harveyi（V. harveyi）. The inhibitory effects of rose essential oil and its antibacterial components（citronellol，geraniol and nerol） on three aquatic pathogenic bacteria（V. parahaemolyticu，S. iniae and V. harveyi）was tested. The diameter of the inhibition zones of rose essential oil and its antibacterial agents was determined using the methods of punch-hole and cross-validation. The minimum inhibitory concentrations（MIC）of rose essential oil and its antibacterial compounds were determined using the 96-well plate microdilution method.Finally，the fractional inhibitory concentration（FIC） indices of the three active ingredients were determined using the micro-broth chessboard cross-validation method. The results demonstrated that rose essential oil and its active ingredients exhibited antibacterial activity against V. parahaemolyticu，S. iniae and V. harveyi. Among these，citronellol demonstrated the most pronounced antibacterial effect. The three rose essential oil active ingredients were tested in combination with one another to evaluate their joint antibacterial effect，with the findings indicating that the combined effect was either irrelevant or antagonistic.Rose essential oil and its active ingredients have been demonstrated to exert notable bacteriostatic effects on aquatic pathogenic bacteria. However，the simultaneous application of its active ingredients in a clinical setting is not recommended.This study will provide a theoretical foundation for the future application of the antibacterial effects of rose essential oil in aquaculture

Key words: Rose essential oil, Antibacterial effect, Combined antibacterial effect, Vibrio parahaemolyticus, Streptococcus iniae, Vibrio harveyi

摘要： 为更好地研究天然无害的植物精油代替抗菌药物对水产细菌的抑制活性，该研究 检测了玫瑰精油及其抗菌活性成分香茅醇、香叶醇、橙花醇对副溶血弧菌、海豚链球菌、哈维氏 弧菌三种水产致病菌的抑制作用。使用打孔法和十字交叉法测定玫瑰精油及其抗菌活性成分 抑菌圈直径，用96孔板微量稀释法测定玫瑰精油及其抗菌活性成分的最小抑菌浓度（Mini? mum inhibitory concentration，MIC），最后用微量肉汤棋盘交叉法测定其三种有效成分的联合抑 菌指数（Fractional inhibitory concentration index，FIC）。试验结果表明玫瑰精油及其活性成分对 副溶血弧菌、海豚链球菌、哈维氏弧菌均有抑菌效果，其中香茅醇的抑菌效果最佳。将三种玫 瑰精油的活性成分进行两两联用后研究其联合抑菌效果，发现其联用效果均为无关或拮抗。 提示玫瑰精油及其成分香茅醇对3种水产源细菌有明显的抑制作用，该研究将为后期玫瑰精 油抗菌作用在水产养殖方面的应用提供理论基础。

关键词: 玫瑰精油, 抑菌作用, 联合抑菌, 副溶血弧菌, 海豚链球菌, 哈维氏弧菌