柑橘皮提取物抑菌性能研究

Study on Antimicrobial Properties of the Extracts from Citrus Peels

利用不同浓度的柑橘皮提取物,对不同指示菌株进行抑菌试验,探讨其抑菌性能。结果表明:柑橘皮提取物对金黄色葡萄球菌、藤黄微球菌和大肠杆菌均有一定的抑制作用,对青霉无抑制作用;其中藤黄微球菌的最低抑菌浓度(MIC)、最低杀菌浓度(MBC)均最低,说明其对柑橘皮提取物最敏感。同时,通过比较柑橘皮提取物作用各指示菌后生长曲线的变化,分析其抑菌机理,可为研发一种新型的果味生物防腐剂提供参考依据。

The antimicrobial properties of the extracts from citrus peels by： different concentrations with the help of antimicrobial experiments on different strains were discussed. The results showed that the extracts from citrus peels had certain inhibition on Staphylococcus aureus, Microccus luteus and Escherichia coli, however had no inhibition on Penicillium. Among them,Microccus luteus had the lowest MIC and MBC. It also Showed that Microccus luteus was the most sensitive to the extracts from citrus peels. At the same time, the antibacterial mechanisms were analyzed through the variations on the growth curve of each bacteria after adding the extracts from citrus peels. It could provide basis and reference for researching a new biological preservative.