Study on antibacterial effect of extraction from stevia rebaudiana
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摘要: 对甜叶菊提取物的抑菌作用进行了研究。采用打孔法对甜叶菊提取物进行细菌敏感性测试,二倍稀释法测定最低抑菌浓度,同时研究了pH、紫外光、温度对甜叶菊提取物抑菌效果的影响。结果表明:甜叶菊提取物具有很强的抑菌作用,明显强于山梨酸钾,对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的最低抑菌浓度分别为8.4、8.4、4.2mg/mL。甜叶菊提取物的抑菌效果在pH为3~5时良好;紫外光照射使其对大肠杆菌的抑制作用明显减弱,对金黄色葡萄球菌以及枯草芽孢杆菌的抑制作用无显著性变化;121℃、30min加热处理对其抑菌效果无显著性影响。研究表明,甜叶菊生物制剂是一种前景广阔的新型、天然防腐剂。Abstract: The antibacterial effect of extraction from stevia rebaudiana was studied. Punch method was used to make bacterial susceptibility test for the extraction from stevia rebaudiana, and double-dilution method was used to test minimum inhibitory concentration. Besides, the influence of pH, ultraviolet radiation and temperature on the antibacterial effect of the extraction was also studied. The result showed that the extraction's minimum concentration to inhibit Escherichia coli, Staphylococcus aureus and Bacillus subtilis were 8.4, 8.4 and 4.2mg/mL respectively with the stronger antibacterial effect than potassium sorbate. pH35 was suitable for the extraction to inhibit bacteria. The extraction from stevia rebaudiana showed loss of antibacterial effect to Escherichia coli after treated with ultraviolet while ultraviolet had little effect to Staphylococcus aureus and Bacillus subtilis.Atimicrobial activity was not changed obviously by heating at 121℃ for 30min. It showed that extraction from stevia rebaudiana was a novel, nature preservative.
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Keywords:
- stevia rebaudiana /
- antibacterial /
- minimum inhibitory concentration
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