Antibacterial Activity of Anthraquinone from Aloe on Spiced Pig Head

5th Annual International Conference on Material Science and Engineering

Xu, Lingyi^1,2,3,4 ; Li, Xiao^1,2,3,4 ; Cui, Yuqian^1,2,3,4 ; Pang, Meixia^1,2,3,4 ; Wang, Fang^1,2,3,4 ; Qi, Jinghua^1,2,3,4

College of Food Science and Engineering, Beijing Key Lab. of Detection and Contr. of Spoilage Organisms and Pesticide Residues in Agric. Prod., Beijing

102206, China^1

Food Chemistry Teaching Team, Beijing University of Agriculture, Beijing

102206, China^2

Pig Innovation Team, Modern Agricultural Industry Technology System Beijing Innovation Team, Beijing

100102, China^3

High Level Projects of Beijing Universities Cross Training, Beijing

102206, China^4

关键词: Anti-bacterial activity;    Ethanol concentrations;    Inhibitory effect;    Minimal inhibitory concentration;    Minimum inhibitory concentration;    Staphylococcus aureus;    Ultrasonic extraction;    Ultraviolet spectrophotometry;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/275/1/012014/pdf
DOI  :  10.1088/1757-899X/275/1/012014

来源: IOP

【 摘 要 】

[Objective] To optimize the extraction of anthraquinone from Aloe by ultrasonic extraction and its antibacterialactivity. [Method]The influences of different extraction time and ethanol concentration, on anthraquinone contentwere evaluated by asingle factor experiment. And anthraquinone content was determined by ultraviolet spectrophotometry. The bacteriostasis of anthraquinone on spiced pig head's common putrefying bacteria: Staphylococcus, Serratieae, Bacillus, Proteus and the minimal inhibitory concentration (MIC) were studied by oxford plate assay system. [Result]The best extraction time was 30 minutes and the best ethanol concentration was 80%. The antibacterial activity of the Aloe anthraquinone on Staphylococcus Aureus, Bacillus Proteus is obviously, the minimum inhibitory concentrations were 0.0625 g/mL, 0.05 g/mL, 0.125 g/mL respectively and no inhibitory effect on Serratieae. [Conclusions] The anthraquinones from Aloe can inhibit a part Of spoilage bacteria inspiced pig heads.