| 芦荟提取液抗菌效果研究 |
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| 引用本文： | 王锦旭,王鑫,叶敬波,朱一平,官展文,何炎明.芦荟提取液抗菌效果研究[J].安徽农业科学,2008,36(13):5478-5479. |
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| 作者姓名： | 王锦旭 王鑫 叶敬波 朱一平 官展文 何炎明 |
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| 作者单位： | 中山大学生命科学学院国家级生物学实验教学中心,广东广州,510275 |
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| 基金项目： | 国家基础科学人才培养科学基金
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教育部重点教改项目
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中山大学实验教学项目
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中山大学校科研和教改项目 |
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| 摘 要： | 目的]为芦荟在食品行业中的开发利用提供理论依据。方法]以苯甲酸钠为对照,采用滤纸片法,研究美国库拉索芦荟(Aloe barbadensis Miller.)叶根部、叶中部、叶尖部的提取液对多种常见菌种的抑制作用及其热稳定性。结果]不同部位芦荟提取液对金黄色葡萄球菌、大肠杆菌、黑曲霉都表现出了一定的抑菌作用,可媲美苯甲酸钠,对酿酒酵母的抑菌作用不是很明显。对于各种菌种来说,芦荟提取液抑菌作用的热稳定性良好,即使经过热处理也仍然保留良好的抗菌能力。结论]芦荟提取液对多种细菌和霉菌有较强的抑菌作用,但对酿酒酵母没有抑制作用。
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| 关 键 词： | 美国库拉索芦荟 抑菌作用 热稳定性 |
| 文章编号： | 0517-6611(2008)13-05478-02 |
| 修稿时间： | 2008年3月3日 |
Study on the Antibacterial Effect of Aloe Extract |
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| WANG Jin-xu.Study on the Antibacterial Effect of Aloe Extract[J].Journal of Anhui Agricultural Sciences,2008,36(13):5478-5479. |
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| Authors: | WANG Jin-xu |
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| Abstract: | Objective] The research aimed to provide the theoretical basis for the development and utilization of aloe in the food industry.Method] With sodium benzoate as CK,the inhibition of extract from the root leaves,middle leaves and tip leaves of Aloe barbadensis Miller on multiple common bacteria and their stability were studied by using filter paper method.Result] The extracts from different parts of aloe all showed certain bacteriostasis to Staphylococcus aureus,Escherichia coli and Aspergillus niger.It was comparable to sodium benzoate.While the bacteriostasis to Saccharomyces cerevisiae was not very obvious.For all kinds of bacteria,the bacteriostasis of the aloe extract had a good thermal stability and good antibacterial ability remained even after heat treatments.Conclusion] The aloe extract had stronger bacteriostasis to many kinds of bacteria and mildew,but it had no inhibition on S.cerevisiae. |
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| Keywords: | American Aloe barbadensis Miller Bacteriostasis Thermal stability |
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