生姜提取物的体外抑菌效果研究

Study on inhibiting microorganisms of the Zingiber officinale

采用超声波法在功率255W,料液比1∶10,时间15 min,温度30℃的最适条件下,以乙醇为溶剂对生姜中的有效成分进行了提取,并进行了体外抑菌试验。结果表明:不同体积分数的乙醇提取物对大肠杆菌、白色葡萄球菌、枯草芽孢杆菌、酵母菌及鸡蛋表面菌都有不同程度的抑菌作用,依次为枯草芽孢杆菌>酵母菌>白色葡萄球菌>大肠杆菌>鸡蛋表面菌,其中对枯草芽孢杆菌抑菌作用最好;不同体积分数的乙醇提取物对不同细菌的抑菌效果也不一样,其中以75%乙醇提取物的效果最好,60%的乙醇提取物的效果次之,85%和95%乙醇提取物的效果较差。

Ginger extract was obtained,assisted by ultrasonic wave under the optimal conditions： material-ethanol solution ratio was 1：10（W/V）,the temperature was 30℃,and ultrasonic time was 15min at the power of 255W.The experiment of antimicrobial activity of ginger extract was also carried out. The results indicated that all extras of different concentration showed antimicrobial effects against following microbes,which were listed from affected obviously to unconspicuous,Bacillis subtilis yeast Staphylococcus albus Echerichia coli mixed microbes from egg surface;the ginger extract treated by 75% ethanol solution had the most highly antimicrobial activity,60% ethanol solution took second place,85% and 95% ethanol solutions were the worst.