Study On Antimicrobial Activity And Application Of The Extract Of Several Spices

Food preservative can prevent the food deterioration and prolong the conservancy period of food,including chemical synthetic preservatives and natural preservatives.The study found that some potential safety hazards may exist with the overuse of chemical synthetic preservatives.Natural spices have the antimicrobial activity,which can be used to manufacture the natural preservatives.This paper studied the antimicrobial activity of spices extracts and screened out some spices extracts which showed better antimicrobial activity.The spices extracts with better antimicrobial activity were applied to antisepsis and bacteriostasis of the soy sauce after decoloration.The main results showed as follows:(1)Different antimicrobial activity showed in the water and ethanol extracts of nine natural spices(cloves,star anise,liquorice,cassia bark,jujube,etc.),and some difference may appear to the different object bacteria.While the extracts of clove,liquorice,illicium verum and cinnamon showed better antimicrobial activity.(2)Determined the antimicrobial activity of the compounded species of clove,illicium verum and liquorice,it showed that the mixtures with clove and liquorice,clove and illicium verum with better broad-spectrum antimicrobial activity.(3)Optimized the mixed proportion of the clove,illicium verum,liquorice species using the mixing experiment method,it found that the combination of the strongest antimicrobial activity were various to the different object bacteria.The best antimicrobial activity of bacillus subtilis was showed at the ratio of 0:0:1(clove extracts:illicium verum extracts:liquorice extracts).When the volume ratio was 1:0:0(only with the clove extracts),the best antimicrobial activity on other selected microorganisms(Escherichia coli,Staphylococcus aureus,Saccharomyces cerevisiae,Aspergillus niger and Penicillium sp.)showed.(4)Decoloration of the clove and liquorice extracts were conducted,using the activated carbon,ilicon dioxide and C18 column.The results showed that the best decoloration effect of C18 column adsorption was manifested.The decolorization process of clove extracts:the pH value was 5 and the elute was 40%ethanol;the decolorization process of liquorice extracts:the pH value was nature and the elute was 80%ethanol.(5)The cloves and liquorice extracts were conducted the antiseptic test on the soy sauce.The results showed that the two extracts showed better microorganism inhibition activity on the soy sauce.In this paper,we studied the antimicrobial activities of the extracts from 9 kinds spices,and established the decolorization process of clove and liquorice extracts using the C18 adsorption material.and proved the better antimicrobial activity on soy sauce.These may provide the foundation reference for the preparation of natural preservatives when using the natural spices as raw materials.