藿香中天然防腐剂的提取方法及其抑菌作用研究  

Study on the method of extracting natural preservative in Agastache rugosa and its bacteriostasis

作　　者：吴周和[1] 刘建成[2] 吴小刚[1] 吴传茂[1] 

机构地区：[1]湖北工学院生物工程系,湖北武汉430068 [2]湖北轻工职业技术学院,湖北武汉430070

出　　处：《中国调味品》2004年第8期18-20,39,共4页China Condiment

基　　金：湖北省教育厅资助重点项目

摘　　要：研究藿香中天然防腐剂的提取方法和抑菌作用,结果表明,用酸性食用酒精提取藿香中防腐物质的最佳提取工艺参数为:醇酸比10∶1、固液比1∶6、抽提温度95℃、抽提时间为5h。藿香酸性醇提取物对实验用常见食品污染菌有较强的抑制作用,对金黄色葡萄球菌和青霉的最低抑菌浓度(MIC)为12.5mg/mL,对汉逊氏酵母菌为25mg/mL,对大肠杆菌及黑曲霉为50mg/mL,对枯草芽孢杆菌为100mg/mL;对所有试验菌的抑菌活性pH范围均为3.5～6.5。The method of extracting natural preservative in Agastache rugosa and its bacteriostasis were studied.The results showed,that The optimal technical parameter of extracting natural preservatives from Agastache rugosa by edible acidic alcohol are that ratio of alcohol to acetic acid is 10∶1,ratio of solid to liquid is 1∶6,temperature of extract is 95℃ and time of extract is 5hr.and that the acidic alcohol extract of Agastache rugosa has strong inhibition effect on frequent pollution vaccine of laboratory food,the MIC is 12.5mg/mL for Staphlococcus aureus and Penicillium sp., is 25 mg/mL for Hansenula sp., is 50 mg/mL for Escherichia coli and Aspergillus sp., is 100 mg/mL for Bacillus subtilis,the range of active pH is 3.5～6.5 for frequent pollution vaccine of laboratory food.

关 键 词：藿香 天然防腐剂 提取 抑菌作用 

分 类 号：R285.5[医药卫生—中药学] TS202.3[医药卫生—中医学]