中华芦荟不同部位提取物抑菌活性及影响因素的研究

采用双层平板透明圈法研究中华芦荟凝胶与外皮提取物的抑菌效果及芦荟外皮汁的最小抑菌浓度和芦荟皮汁抑菌性的影响因素。结果表明芦荟外皮汁比芦荟凝胶汁有更强的抑菌作用;而芦荟外皮汁对大肠杆菌、金黄葡萄球菌和枯草芽孢杆菌3种指示菌的最小抑菌浓度均为3.125%;芦荟外皮汁最适作用pH为4.5,当芦荟外皮汁的pH超过6.5,完全没有抑菌活性;芦荟外皮汁在100℃下保温1h,其抑菌活性仍达95%以上,说明芦荟外皮汁具有很强的热稳定性;芦荟皮外汁不仅对革兰氏阳性菌和革兰氏阴性菌具有良好的抑菌作用,对部分真菌也具有抗性。

On Antibacterial Activity of Aloe Vera Lvar Chinensis(Haw) Berger and Affecting Factors

Antimicrobial effect of the extracts of aloe vera skin juice and aloe gel and the minimal inhibitory concentration and bacteriostasis effect of the extracts of aloe vera skin juice are studied , employing Double Layer Flat Transparent Circle Method. The results shows that the inhibition effect of aloe juice is stronger than aloe gel juice and minimal inhibitory concentration of aloe vera skin juice on 3 kinds of indicator bacteria, namely Escherichia coli, Staphylococcus aureus, Bacillus subtilis,is 0.39%; aloe vera skin juice optimum pH value is 4.5; when the pH value of aloe vera skin juice exceeds 6.5, no inhibitory activity is detected; when aloe vera skin juice is kept at 100℃for 1h, the antibacterial activity is still above 95%, which shows that aloe skin juice has strong heat stability; Aloe vera skin juice not only has good bacteriostatic effect on Gram positive and gram negative bacteria, but also restrains some fungi.