新疆圆柏枝条乙醇提取物体外抗菌活性测定

对新疆圆柏枝条乙醇提取物的抑菌特性进行了研究,测试了提取物对食品中主要致病、致腐细菌的最低抑菌浓度和最低杀菌浓度、实验了提取成分对热、压力、紫外光和金属离子的稳定性,并选择了有代表性的食品进行食物实验。结果表明:新疆圆柏乙醇提取物对受试菌均有较低的最低抑菌浓度和最低杀菌浓度,分别为:枯草芽孢杆菌MIC0.5%、MBC0.75%;大肠杆菌MIC0.125%、MBC0.25%;金黄色葡萄球菌MIC0.25%、MBC0.25%;苏云金杆菌MIC0.0625%、MBC0.25%;产气肠杆菌MIC0.0625%、MBC0.125%;普通变形杆菌MIC0.25%、MBC0.5%;酵母菌MIC0.5%、MBC1%;黑曲霉MIC1%、MBC2%;青霉MIC1%、MBC2%;根霉MIC1%、MBC2%;毛霉MIC1%、MBC2%。抑菌成分对热、压力、紫外光及金属离子稳定,且食物防腐实验结果良好。

Antibacterial effect of the ethanol extract from sabina vulgaris ant branch

This paper studied on antimicrobial characteristics of extracts from sabina vulgaris ant branch with ethanol. The results indicated that the extract with a certain concentration could inhibit the growth of bacteria and fungi. That was: Bacillus subtilis MIC 0.5%, MBC 0.75%; Staphylococcus aureus MIC 0.25%, MBC 0.25%; Escherichia coli MIC 0.125%, MBC0.25%; Bacillus thruingiensis MIC 0.0625%, MBC 0.25%; Proteus vulgaris MIC 0.25%, MBC 0.5%; Enterobacter aerogenes MIC 0.0625%, MBC 0.125%; Saccharmoyes cerevisiae MIC 0.5%, MBC 1%, Aspergillus niger: MIC 1%, MBC 2%; Penicilllium sp MIC 1%, MBC 2%; Rhizopus sp MIC 1%, MBC 2%;Mucor sp MIC 1%, MBC 2%; Extract of sabina vulgaris ant was also studied for its stability to temperature, ultraviolet and metali ons. Meanwhile, the antimicrobial activity under high temperature and strong pressure was stable with obvious antimicrobial effect on animal tests.