紫苏乙醇提取物抑菌活性研究

Antimicrobial function of Perilla frutescens(L.) britt alcohol extract

目的研究紫苏乙醇提取物的抗菌性能。方法以紫苏茎叶为原料,乙醇作溶剂,食品中常见的细菌、霉菌和酵母菌为对象菌,滤纸片法和平板稀释法研究抑菌活性。结果紫苏提取物抑菌谱较广,能较好抑制食品中常见细菌、霉菌和酵母菌;活性pH范围为3～7,热稳定性好,100℃加热15min抗菌活性不受影响,与5%以上的食盐及40%以上的蔗糖有明显协同抑菌作用;对细菌、霉菌和酵母菌的最低抑菌浓度分别为0.625%和1.25%。结论紫苏是一种较好的天然抑菌资源。

Objective To study the antimicrobial activity of Perilla frutescens（L.） britt systematically.Methods Leaf and stem as material,alcohol as solvents,some common bacteria,molds and yeast as experimented microbes,filter paper and plate dilution method were used to study the antimicrobial activity.Results The extract had extensive antibacterial spectrum.Alcohol extract had bacteriostasis to germs,moulds and yeast common exist in foods and wide pH active range,which was 3 to 7,and was stable to heating,its activity was not affected by heating at 100℃ for 15 minutes.The 5% salt and 40% sucrose respectively had synergism with alcohol extract.The minimal inhibitory concentration to germ was 0.625% and that to moulds and yeast was 1.25%.Conclusion Perilla frutescens（L.） was a good natural antimicrobial resources.