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目的:探索美国库拉索芦荟、日本木立芦荟和中华芦荟汁液的抑菌作用。方法:测定三种芦荟叶片提取物对一系列供试细菌和真菌的最低抑菌浓度(MIC)、最低杀菌浓度(MBC),对比121℃热处理30min前后提取物对金黄色葡萄球菌的抑菌作用。结果:三种芦荟提取物对供试细菌的金黄色葡萄球菌最低抑菌浓度均为0.4%;对供试菌真菌的黑曲霉都有不同程度的抑制作用,其最低抑菌浓度为0.2%。热处理后抑菌效应没有明显的下降。结论:芦荟叶提取物的抑菌作用随浓度的增加和抑菌时间的延长而增强,热处理不会影响其抑菌效果。
Objective: To explore the antibacterial effect of Aloe vera from USA, Aloe japonicum and Aloe vera juice from China. Methods: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of three kinds of aloe leaf extract on a series of tested bacteria and fungi were determined. The antibacterial activity of the extract against Staphylococcus aureus before and after heat treatment at 121 ℃ for 30 min . Results: The minimum inhibitory concentrations (MICs) of three kinds of aloe extract on S. aureus were all 0.4%. The inhibitory concentrations of Aspergillus niger were only 0.2%. Antibacterial effect after heat treatment no significant decline. CONCLUSION: The antibacterial activity of Aloe Barbadensis leaf extract increased with the increase of concentration and antibacterial time, and the heat treatment did not affect the antibacterial effect.