Analysis on Extraction Technics on Antibacterial Ingredient by Ultrasonic Assisted Extraction Method

Abstract:

This research was aimed to compare the role of anti-Saccharomyces cerevisiae of garlic extract by using ultrasonic assisted extraction method for different extraction under different conditions. The optimum extraction and determination of the minimum inhibitory concentration and minimum bactericidal concentration were preferably tested. The results showed that: the antibacterial activity of garlic extract under optimum conditions when Garlic extract with 30% ethanol as solvent, as well as Ultrasonic assisted extraction at 40 ℃ extraction 3 h, extraction times of 3, and solid-liquid ratio of 1∶5. Under this condition, garlic beer TomatoLateBlightStrain bacteriostatic diameter of 37.2 mm. Garlic extract on the minimum inhibitory concentration of S. cerevisiae 12.5 mg/mL, minimum bactericidal concentration of 25 mg/mL.