Antimicrobial Activity and Stability of Ethanol Extract from Propolis

doi:10.7506/spkx1002-6630-201021022

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 98-100.doi: 10.7506/spkx1002-6630-201021022

• Basic Research • Previous Articles Next Articles

Antimicrobial Activity and Stability of Ethanol Extract from Propolis

MENG Liang-yu，LAN Tao-fang，LU Jia-kun，ZHANG Yi-fan，CHU Ying-ying

Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food, College of Biology and
Food Science, Bohai University, Jinzhou 121013, China

Received:2010-08-03 Revised:2010-10-20 Online:2010-11-15 Published:2010-12-29
Contact: MENG Liang-yu E-mail:mengliangyu227@163.com

Abstract

Abstract:

The ethanol extract from propolis obtained by hot reflux extraction was assayed for its antimicrobial activity, and its stability was also studied with Bacillus cereus as the indicator strain. The results showed that the extract had very strong antimicrobial activity and was very stable to temperature, pH value, ultraviolet and metal ions. After thermal treatment at 121℃ or alkaline treatment at pH 10, the antimicrobial activity of the extract showed a notable descent.

Key words: propolis, antimicrobial activity, stability

CLC Number:

TQ929.2

MENG Liang-yu，LAN Tao-fang，LU Jia-kun，ZHANG Yi-fan，CHU Ying-ying. Antimicrobial Activity and Stability of Ethanol Extract from Propolis[J]. FOOD SCIENCE, 2010, 31(21): 98-100.

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Antimicrobial Activity and Stability of Ethanol Extract from Propolis

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