The active substance was extracted from seven kinds of spices: nutmeg, cinnamon, thyme, Helichrysum italicum, Hypericum perforatum, licorice and rosemary, by use of ethanol. Then determined the minimal inhibitory concentration (MIC) of different extracts against 4 pathogenic bacteria: Escherichia coli, Staphyloccocus aureus, Vibrio parahaemolyticu and Salmonella typhimurium. The result suggests that, the MIC of nutmeg extraction was above 0.5% (V/V). The MIC of cinnamon extraction against Escherichia coli, Staphyloccocus aureus were both 0.2% (V/V), and the other MIC of different extraction were all 0.5% (V/V). According to the MIC results, this experiment chosen the other six kinds of spices except nutmeg as the raw material to prepare a kind of natural herbal bacteriostatic agent, and the antibacterial performance was evaluated. The experimental results indicated that, this natural herbal bacteriostatic agent had significant bactericidal effect against six experimental bacteria and the sterilization rate reached 99.99%. In strawberries preservation, this natural herbal bacteriostatic agent showed a better effect, and extending shelf life from 7 days to 10 days.

Publication Date


First Page


Last Page





[1] 鲁晓晴,王莎莎,邱真真,等. 一种新型复方中草药消毒剂的性能研究[J]. 中国消毒学杂志,2013,30(10): 907~909.
[2] 戴聪杰,林培庆. 白花败酱草乙醇提取液的抑菌作用及其稳定性研究[J]. 食品与机械,2011,27(6):157~159.
[3] 郭红珍,杜鹃,史振霞,等. 几种常见香辛料的抑菌作用研究[J]. 安徽农业科学,2011,39(17):10 273~10 274.
[4] 陈树生. 香辛料防腐剂的研究进展[J]. 食品研究与开发,2009,30(12):3.
[5] 江旺,刘晓丽,于泓鹏,等. 香辛料精油对油料花生气相防霉作用研究[J]. 食品与机械,2012,28(4):164~167.
[6] 丛建民,郝成欣. 香辛料提取物保鲜草莓研究[J]. 食品与机械,2007,23(3):106~108.
[7] 张璟晶. 天然香辛料的抑菌作用及对冰鲜银鲳的保鲜效果[J]. 江苏农业科学,2014,42(11):303~306.
[8] 钱昆,周涛. 植物香辛料复配抑菌效果的研究[J]. 食品与机械,2007,23(2):93~95.
[9] 夏秀芳,孔保华,于长青. 几种天然香辛料提取物延长冷却肉货架期的研究[J]. 食品与机械,2008,24(3):55~59.
[10] 李妍,苏倩清. 巴戟天水提取物油脂抗氧化性和抗菌活性研究[J]. 食品与机械,2008,24(1):93~95.
[11] 李巍. 香辛料提取物抑菌效果的研究[J]. 农产品加工(学刊),2012(3):142~143.
[12] 崔海英. 一种天然植物提取物的混合物及其制备方法和应用:中国,201210451815.2[P]. 2013—02—20.
[13] Adisakwattana S, Lerdsuwankij O, Poputtachai, et al. Inhibitory activity of cinnamon bark species and their combination effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase [J]. Plant Foods Hum Nutr, 2011(66): 143~148.
[14] 张赟彬,郭媛. 香辛料精油抑菌机理研究进展及其在食品保藏中的应用[J]. 中国调味品,2011,36(7):4~10.
[15] 郭媛. 八角茴香精油的抗菌机理研究及其在冷却肉保鲜中的应用[D].上海:上海应用技术学院,2012.
[16] 王振强,申森. 利用纳豆菌提取抗菌物质的研究[J]. 食品与机械,2007,23(5):90~92.
[17] 文洁,李婕,曹维. 天然茶树油消毒剂抗菌活性与应用前景[J]. 中药材,2011,34(3):487~489.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.