香辛料提取物抑菌作用的研究

Study on the antimicrobial effects of spice extractions

以16种香辛料为原料,采用超声波辅助萃取法进行提取,并测试其醇提物对细菌和霉菌的抑制作用,结果表明:各种香辛料对细菌、霉菌都有一定的抑制作用,但抑制效果各不相同。其中,花椒对3种细菌的抑制效果最好;沙姜干和黑胡椒对黄曲霉的抑菌效果最优;草果对黑曲霉的抑菌直径最大;而沙姜干对米曲霉的抑制效果也较好。

Ultrasound-assisted extraction was employed for active compound extraction from 16 spices. The inhibition effects of alcohol extractions on bacteria and moulds were investigated. The results showed that all spice extractions could inhibit the growth of bacteria and moulds, but the inhibition effects differed. In details, bunge prickly ash exhibited the best inhibition effects on 3 bacteria, sanginger and black pepper were most useful for the inhibition of Aspergillus flavus, fructus tsaoko showed the best inhibition on Aspergillus niger, and sanginger also had better inhibition effects on Aspergillus oryzae.