蜂胶提取液对鸡蛋保鲜的效果

采用水、95%乙醇及其分别与超声波的综合作用从原蜂胶中提取蜂胶液,将得到的蜂胶提取液稀释成8、4、2、1mL/L,并分别对蜡样芽胞杆菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌进行抑菌圈直径和最小抑制浓度(MIC)的测定,选取提取效果最好方法中的两个浓度进行鸡蛋保鲜效果试验。结果表明,超声波作用于95%的乙醇蜂胶液的方法提取效果最好;不同提取方法得到的蜂胶提取液的抑菌作用存在差异,以超声波和乙醇提取的蜂胶液对受试菌作用最强;蜂胶提取液对大肠杆菌的抑制作用最强,其次是沙门氏菌和蜡样芽胞杆菌;在鲜蛋保鲜试验中发现,两种浓度、两种方法均有不同程度的保鲜效果。

Study on the Effect of Propolis on Preserving Eggs Fresh

The propolis extracted by the four methods was diluted into 8,4,2,1mL/L,and its antibacterial activities against Bacillus cereus,Escherichia coil,Staphylococcus aureus,Salmonella sp were investigated by measuring diameters of inhibiting zones and MIC.The results showed that the extraction rate of 95% ethanol and ultrasonic wave was higher;the bacteria could be inhibited by the liquid of propolis in varying degrees.The antibacterial activity of propolis extracted by 95% ethanol and ultrasonic wave was stronger.It was also found that the inhibition effect of propolis on Escherichia coli was the best.