芦荟提取液抑菌效果的研究

摘要

对芦荟提取液的抑菌作用进行初步研究,结果表明:芦荟提取液对供试的几种主要危害食品卫生、安全和对临床医学等具有重要影响的大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的生长均有一定抑制作用,但在杀菌实验中,芦荟的提取液对上述几种菌均无明显的杀菌效果.在不同浓度的抑菌效果中,30%的芦荟提取液对供试菌种的抑制效果最强,对供试菌种的最低抑菌浓度金黄色葡萄球菌为10%;大肠杆菌为9%;枯草芽孢杆菌为11%.芦荟提取液能耐受高温短时的热处理.%Antibacterial effect of aloe extract was studied used Escherichia coli, Staphylococcus aureus, Bacillus subtilis as the indication germ. The results showed that:the aloe extract has important Inhibitory effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, the main hazards of food hygiene and safety. But in the sterilization experiment, the aloe extract haven′t obvious sterilization effect on these bacteria. The inhibitory effect of different concentration , aloe extract 30%of the inhibitory effect of the tested strains of the strongest , the minimum inhibitory concentration of Staphylococcus aureus strains was 10%;Escherichia coli 9%;Bacillus subtilis 11%. The extracts were characterized by their heat stable ability.