天然植物提取物对萝卜干腐败菌抑菌研究

实验用肉桂、五倍子、陈皮、桂皮、丁香、艾叶、补骨脂、桑白皮、甘草、连翘、大蒜、姜、茶叶水提取液对萝卜干的4种常见腐败微生物(克柔念珠菌,枯草芽孢杆菌,蜡样芽孢杆菌,金黄色葡萄球菌)进行了抑菌试验。并且研究了最有效的添加剂的最低抑菌浓度以及pH有效作用范围。结果表明,茶叶水提取液的抑菌效果最好,其次是五倍子。茶叶水提取液对枯草芽孢杆菌、蜡样芽孢杆菌、克柔念珠菌和金黄色葡萄球菌的最低抑菌浓度分别为:5%、10%、5%和5%。且在pH值3～7范围内抑菌能力稳定。

Study on inhibition effects of botanical extracts on putrefying microbes from pickled radish

Thirteen botanical extracts including Cassia Bark(Cinnamomum cassia),Wubeizi(Galla Chinensis),dried citrus peel(Pericarpium Citri Reticulatae),cinnamon(Lycium Chinense Miller),cloves(Eugenia Caryophyllus),mugwort(Argy Wormwood Leaf),psoralea corylifolia(Male Fern Rhizome),cortex mori radicis(Cortex Mori),liquorice(Radix Glycyrrhizae),forsythia(Fructus Forsythiae),garlic(Allium Sativum L),ginger(Zingiber officinale Rosc) and tea(Camellia sinensis(L.)O.Kuntze) were used for inhibiting the putrefying microbes(Candida krusei,Bacillus subtilis,Bacillus cereus and Staphylococcus aureus) growth.The minimum inhibitory concentration of tea and Wubeizi extracts and its pH range were stuied.The results were showed that the extract of tea was the most effective for inhibiting 4 putrefying microbes,the second was Wubeizi.The minimum inhibitory concentrations of tea extract to Bacillus subtilis,Bacillus cereus,Candida krusei and Staphylococcus aureus were 5%,10%,5% and 5% respectively.And it had a stable antibacterial ability in the range of pH 3～7.