芦笋皮抑菌作用的研究

芦笋皮中除含有大量的营养成分外,还含有许多特殊的物质,具有很高的营养价值和药学价值。本实验利用平板菌落计数法探讨芦笋皮水提取液和乙醇提取液对空气中最常见细菌的抑制作用,并在此基础上测定了水提取液和乙醇提取液在几个不同体积分数的抑菌率,得出最低抑菌体积分数,并探讨了pH值和热处理对其抗菌活性的影响;同时还采用分光光度法测定抑菌性及抑菌活性与作用时间的关系,比较了两种提取液抑菌活性能力的大小。结果表明:芦笋皮提取物对空气中最常见细菌有较好的抑制效果,并且乙醇提取物的抑菌效果明显强于水提取物,且在弱酸性环境下抑菌效果有所加强,121℃,15min的高温处理后其抑菌效果有所减弱,芦笋皮提取液的抑菌活性在与细菌作用12h后达到高峰,随后抑菌活性逐渐减弱。

Study on Antimicrobial Characteristics of Asparagus Peel Extracts

Asparagus peel contains a lot of special constituents besides the nutritional components, and belongs to the high nutritional and pharmaceutical type of material. The antimicrobial activities of water extracts and ethanol extracts of Asparagus peel against the most common air contaminative microorganisms were determined with the experimentation method of dull colony notation. The results showed that there are antibacterial genes in the Asparagus peel, then the minimal inhibitory volume score of water extracts and ethanol extracts of Asparagus peel and the effects of pH value and heating were all determined. At the same time the relationship between inhibitory activity and time and the capability of inhibitory of water extracts and ethanol extracts of Asparagus peel were argued by means of spectrophotometric. The results showed that both two types of extractss have evidently antibacteriostatic effect, but ethanol extracts show stronger inhibitory activity than water extracts especially in acid condition. The inhibitor has also good stability and inhibitory effects with heat treatment(121 ℃, 15 min), even though there is a little weakened. After 12 hours the antimicrobial activities of water extracts and ethanol extracts of Asparagus peel reach the peak, then weaken gradually.