生姜与枸橼酸复合物的抑菌效果探讨

Inhibitory Effect to Bacteria of Ginger and Citric Acid Complex

实验采用滤纸片法,测定了生姜乙醇提取物与枸橼酸按照不同配比在常温下对大肠埃希菌、金黄色葡萄球菌、枯草杆菌3种细菌的抑菌效果,同时研究生姜乙醇提取物与枸橼酸复合物在不同温度下的热稳定性、不同pH值对抑菌效果的影响.结果表明：常温下生姜与枸橼酸复合物（C=50 mg/mL）对3种细菌的生长均有抑制作用,抑制强弱为：金黄色葡萄球菌〉枯草杆菌〉大肠埃希菌;当生姜提取物与枸橼酸按质量配比为55∶45时,复合物对3种细菌的生长抑制作用最强,复合物高温度处理15 min后,仍具有很高的抑菌率,说明复合物的抑菌效果具有良好的热稳定性.复合物在常温、pH值为6~10范围内对3种细菌影响较大、峰值明显.

The diameters of the bacteriostasis circles caused by extract of ginger ethanol and citric acid complex which have different formula on Escherichia coli,Staphylococcus aureus,Bacillus subtilis were determined by means of filter paper at normal temperature.Bacteriostasis of ginger and citric acid complex at the different temperature heat-treatment and different pH were studied.The result showed that ginger and citric acid complex（C= 50 mg/mL） has great bacteriostasis to three bacteria at normal temperature,subsequence was：Staphylococcus aureus Bacillus subtilis Escherichia coli;When complex was in the mass ratio of 55∶45,the complex prevented the growth of three bacteria strongestly.Ginger complex had excellent heat stability for bacteriostasis,it still showed antiseptic power after high temperature treatment of 15 min.The ginger complex had bigger influence to three bacteria at normal temperature and pH value 6-10,the peak value was obvious.