This study extracted essential oils from perilla (Perilla frutescens) and ginger (Zingiber officinale) via hydrodistillation and systematically evaluated the antibacterial activity, antioxidant capacity, and compositional changes of their blended system.Antibacterial activity was determined using the agar disk diffusion method and the broth microdilution method, identifying the optimal blending volume ratio (1∶2).Antioxidant activity was assessed via the DPPH free radical scavenging assay.Changes in chemical composition were analyzed by gas chromatography-mass spectrometry (GC-MS).The results demonstrated that the perilla-ginger essential oil blended at 1∶2 (V/V) exhibited highly sensitive inhibition against Staphylococcus aureus, Escherichia coli, Salmonella, Candida albicans, with inhibition zone diameters ranging from 18.29 to 20.24 mm.The minimum inhibitory concentrations of the blend were significantly lower than those of the individual essential oils.Fractional inhibitory concentration indices indicated synergistic effects against most tested strains.At 4.0 mg/mL, the DPPH free radical scavenging rate of the compound oil reached 81.20%, corresponding to 92.34% of the activity observed for the same concentration of ascorbic acid solution.GC-MS analysis revealed significant increases in the relative contents of bioactive compounds such as β-caryophyllene and α-zingiberene in the compound oil.The synergistic interaction of components within the compound oil significantly enhanced its antibacterial function while also demonstrating favorable antioxidant capacity.These findings may provide a theoretical foundation for developing natural and green preservatives.
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