采用11种香辛料提取物对葡萄的5种主要致病菌进行抑菌实验,并对5种抑菌效果较好的提取物最低抑菌浓度(MIC)值进行了测定,又比较了5种香辛料提取物的任意3种1∶1∶1比例配伍对参试菌的抑制作用.结果表明:丁香、百里香、牛至、八角茴香、肉桂提取物的抑菌效果较好,尤以丁香提取物对5种主要致病菌的抑菌作用最明显,其抑菌圈直径分别为:大肠杆菌17.45mm,金黄色葡萄球菌31.45mm,黑曲霉38.38mm,灰葡萄孢霉54.70mm,青霉25.18mm;这5种提取物的MIC也以丁香最低,分别为:大肠杆菌6.25mg/mL,金黄色葡萄球菌12.5mg/mL,黑曲霉3.13mg/mL,灰葡萄孢霉1.56mg/mL,青霉12.5mg/mL.配伍提取液的抑制效果以百里香、丁香、八角茴香的配伍方案最优,但低于丁香单一提取液的抑菌效果.表明丁香提取液可以应用于葡萄的保鲜.%Eleven spices extracts were used to study antibacterial effect on 5 kinds of pathogenic bacteria from grape and the minimum inhibitory concentration (MIC)of five spices extracts which have good antibacterial effect were determined.Meanwhile,antibacterial effect of arbitrary combination of 3 spices extrats from the five with good antibacterial effect with the ratio of 1 ∶ 1 ∶ 1 were also studied.The results showed that five spices,including clove,thyme,oregano,star anise and cinnamon have good antibacterial effect,in which,clove extracts has most significant antibacterial effect,and the inhibition zone diameters were as follow:Escherichia coli 17.45mm,Staphylococcus aureus 31.45mm,Aspergillus niger 38.38mm,botrytis cinerea 54.70mm,and penicillium 25.18mms.MIC of clove extracts was also the lowest as follow:Escherichia coli 6.25mg/mL,Staphylococcus aureus 12.5mg/mL,Aspergillus niger 3.13mg/mL,botrytis cinerea 1.56mg/ml,and penicillium 12.5mg/mL.Antibacterial effect of compatibility of thyme,clove,and star anise was better than the others,but less than that of clove single extract.Therefore,clove extract could be applied to the preservation of grapes.
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