胡椒提取物抑菌活性研究

Study on bacteriostatic activity of extracts of pepper

摘要: 以大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、酵母菌、黑曲霉五种菌为供试菌,比较了黑胡椒5种不同有机相提取物及2种常用防腐剂的最低抑菌浓度(MIC)。结果表明,黑胡椒5种不同有机相的提取物及2种防腐剂对5种菌都有一定的抑菌效果,其中氯仿相提取物对以上5种常见菌种的抑菌效果最好,而山梨酸钾的抑菌效果最差。

Abstract: Regarded E.Coli, Bacillus subtilis, Staphylococcus aureus, yeast, and Aspergillus niger as test germs, the MIC of five different organic phases from black pepper were compared with two commonly used preservatives.The result indicated that they all had some antisepsis effect for five test germs, and the chloroform phase extraction was the best, the potassium sorbate was the worst.