宜宾油樟皂制备及其抑菌能力的研究

Study on Preparation and Bacteriostatic Ability of Yibin Camphor Soap

以椰子油、橄榄油与棕榈油为皂基,宜宾油樟精油为添加物,制备不同浓度的宜宾油樟皂,并采用抑菌圈实验和二倍稀释法研究宜宾油樟皂对大肠杆菌的抑菌活性和最低抑菌浓度。实验结果表明:椰子油:橄榄油:棕榈油的配比为30%:40%:30%,制得不同油樟精油浓度的宜宾油樟皂的水分为12%~18%、pH在8.0左右。在油樟精油添加量为1%~2%时,宜宾油樟皂抑制大肠杆菌效果明显,且油樟精油添加量为2%的宜宾油樟皂的最低抑菌浓度为50%。

Using coconut oil,olive oil and palm oil as the soap-base,with camphor essential oil as addition,different concentration of Yibin camphor soap was prepared.Moreover,the antibacterial activity and the minimum inhibitory concentration of Yibin camphor soap against Escherichia coli were studied by the inhibition zone test and the double dilution method.The experimental results showed that the ratio of coconut oil,olive oil and palm oil was 30%:40%:30%,and the water content of Yibin camphor soap with different concentrations of camphor essential oil was 12%~18%and the pH value was about 8.0.When the amount of camphor essential oil was 1%~2%,the inhibition effect of Yibin camphor soap on Escherichia coli was obvious.In addition,the minimum inhibitory concentration of Yibin camphor soap with 2%camphor essential oil was 50%.