麻竹竹叶提取液的抗菌性能

从麻竹竹叶中提取防腐抑菌液并测定了防腐抑菌效果.结果证明:麻竹竹叶提取液对常见食品腐败菌确有较强的抑菌作用,其抑制腐败菌大肠杆菌、金黄色葡萄球菌、苏云金芽孢杆菌的最低体积分数为0.156%,抑制根霉菌和青霉菌的体积分数为 0.625%,抑制枯草芽孢杆菌、曲霉菌、酵母菌的最低体积分数分别为0.078%、0.313%、1.25%;在相同时间内,竹叶提取液含量越高,抑菌率就越高,同一含量液提取的作用时间越长,抑菌率也就越高;热处理对其抑菌效果有加强作用.

A Study of the Antimicrobial Function of Bamboo Leaf Extracts

With the extraction of antisepsis-antimicrobial liquid from bamboo leaves, the effects of their antisepsis-antimicrobial function were analyzed and determined.The results show that antisepsis-antimicrobial liquid from bamboo leaves has obvious antimicrobial actions. The antimicrobial minimum dosage of preservative from bamboo leaves was respectively: 0.078% for Bucillrs subtilus; 0.156% for Escherichiu coli, Staphylococcus arueus, and Bac. thuringiensis; 0.625% for Rhizopus and Mucor; 0.313% for Aspergillus; and 1.25% for Sacchharom yces cererisiae. Within the same period of time, the higher the concentration of the extract is,the higher the antimicrobial effect is. When the concentration is the same,the longer the reaction period is,the higher the antimicrobial effect is. Bamboo leaf extract has good antimicrobial effect which can be enhanced by heat treatment.