香辛料提取物对葡萄主要致病菌抑菌效果的研究

Study of antibacterial effect of spices extracts on main pathogenic bacteria from grape

采用11种香辛料提取物对葡萄的5种主要致病菌进行抑菌实验,并对5种抑菌效果较好的提取物最低抑菌浓度(MIC)值进行了测定,又比较了5种香辛料提取物的任意3种1∶1∶1比例配伍对参试菌的抑制作用。结果表明:丁香、百里香、牛至、八角茴香、肉桂提取物的抑菌效果较好,尤以丁香提取物对5种主要致病菌的抑菌作用最明显,其抑菌圈直径分别为:大肠杆菌17.45mm,金黄色葡萄球菌31.45mm,黑曲霉38.38mm,灰葡萄孢霉54.70mm,青霉25.18mm;这5种提取物的MIC也以丁香最低,分别为:大肠杆菌6.25mg/m L,金黄色葡萄球菌12.5mg/m L,黑曲霉3.13mg/m L,灰葡萄孢霉1.56mg/m L,青霉12.5mg/m L。配伍提取液的抑制效果以百里香、丁香、八角茴香的配伍方案最优,但低于丁香单一提取液的抑菌效果。表明丁香提取液可以应用于葡萄的保鲜。

Eleven spices extracts were used to study antibacterial effect on 5 kinds of pathogenic bacteria from grape and the minimum inhibitory concentration （MIC）of five spices extracts which have good antibacterial effect were determined. Meanwhile, antibacterial effect of arbitrary combination of 3 spices extrats from the five with good antibacterial effect with the ratio of 1 ： 1 ： 1 were also studied. The results showed that five spices, including clove, thyme, oregano, star anise and cinnamon have good antibacterial effect, in which, clove extracts has most significant antibacterial effect, and the inhibition zone diameters were as follow .. Escherichia coli 17.45mm, Staphylococcus aureus 31.45mm, Aspergillus niger 38.38mm, botrytis cinerea 54.70mm, and penicillium 25.18mms. MIC of clove extracts was also the lowest as follow ： Escherichia coli 6.25mg/mL, Staphylococcus aureus 12.5mg/mL, .4spergillus niger 3.13mg/mL, botrytis cinerea 1.56mg/ml, and penicillium 12.5mg/mL. Antibacterial effect of compatibility of thyme, clove, and star anise was better than the others, but less than that of clove single extract. Therefore, clove extract could be applied to the preservation of grapes.