常用香辛料提取物抑菌活性研究

Study on Anti-bacterial Activity of Common Spices

为探讨常用香辛料抑菌效果,对干红辣椒、花椒、肉桂、白芷、豆蔻、沙姜、草果、八角、丁香、黑胡椒10种天然香辛料水提物和醇提物对食品中常见细菌的抑制活性以及最小抑菌浓度进行研究。结果表明,10种香辛料的不同方法的提取物中,水提物得率略高于醇提物,其中肉桂、八角、豆蔻、丁香的得率均大于10%。不同香辛料提取液对不同菌种抑制效果不同,大部分香辛料提取物对于部分菌有最小抑菌浓度,其中肉桂和丁香提取物对金黄色葡萄球菌抑菌效果最明显。

Common spices water extracts and ethanol extracts were used to study antibacterial activity and minimal inhibitory concentration on six kinds of common bacteria in food to investigate the antibacterial effect of common spices. The dry capsicum,wild pepper, cinnamon, Angelica dahurica, nutmeg, galangal, tsaoko amomum fruit, star anise, Syzygium aromaticum and black pepper were included. The results showed that all the rate of water extracts were a little more than ethanol extracts in ten kind of common spices. The rates of cinnamon, star anise water extract, nutmeg water extract and Syzygium aromaticum water extract were more than 10%. Different extracts of spices had different antibacterial effect. Most of the spices extracts had minimum inhibitory concentration on part of bacteria. The extracts of cinnamon and Syzygium aromaticum had obvious antibacterial effect on Staphylococcus aureus.