芦荟汁抑菌作用研究

用滤纸片抑菌圈试验法研究芦荟汁对细菌和霉菌的抑制作用。结果表明:不同的处理工艺所得的芦荟汁对各种供试菌种有着不同的抑菌作用。经热烫、过滤、未醇提、杀菌、未风干处理的芦荟汁及热烫液对革兰氏阳性和革兰氏阴性细菌、部分霉菌均具有较强的抑制作用,芦荟汁不同的浓度梯度对供试菌种的抑菌效果也较明显,这也充分说明芦荟汁具有较强的热稳定性。

An Exploration of the Bacteriostasis Function of Aloe Juice

The bacteriostasis function of the aloe juice in the partial bacteria and the partial mildews was explored by inhibitory zone with filter paper. The result showed that the aloe juice extracted by different methods exert different effects on a series of bacterium and fungi. The aloe juice which is boiled, filtered, extracted not by alcohol, germ-killing and unseasoned can effectively inhibit the growth of Gram-positive and Gram-negative bacteria and some mildews, and so can the heating liquid. Different concentrations of aloe juice have markedly different effects on the growth of bacteria and fungi, indicating that aloe juice has a high heat stability.