食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
14期
33-36
,共4页
芦荟提取液%抑菌圈%抑菌效果
蘆薈提取液%抑菌圈%抑菌效果
호회제취액%억균권%억균효과
extract of Aole%inhibition zone%antibacterial effect
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.
對蘆薈提取液的抑菌作用進行初步研究,結果錶明:蘆薈提取液對供試的幾種主要危害食品衛生、安全和對臨床醫學等具有重要影響的大腸桿菌、金黃色葡萄毬菌、枯草芽孢桿菌的生長均有一定抑製作用,但在殺菌實驗中,蘆薈的提取液對上述幾種菌均無明顯的殺菌效果.在不同濃度的抑菌效果中,30%的蘆薈提取液對供試菌種的抑製效果最彊,對供試菌種的最低抑菌濃度金黃色葡萄毬菌為10%;大腸桿菌為9%;枯草芽孢桿菌為11%.蘆薈提取液能耐受高溫短時的熱處理.
대호회제취액적억균작용진행초보연구,결과표명:호회제취액대공시적궤충주요위해식품위생、안전화대림상의학등구유중요영향적대장간균、금황색포도구균、고초아포간균적생장균유일정억제작용,단재살균실험중,호회적제취액대상술궤충균균무명현적살균효과.재불동농도적억균효과중,30%적호회제취액대공시균충적억제효과최강,대공시균충적최저억균농도금황색포도구균위10%;대장간균위9%;고초아포간균위11%.호회제취액능내수고온단시적열처리.
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.
