Abstract：This research aimed to study the inhibitory effect of water and ethanol extracts of 20 kinds of Chinese medicinal herbs
(CMH) on total surface bacteria of beef and mutton. Water and anhydrous ethanol were used respectively for the preparation of
water and ethanol extracts of CMHs, and their bacteriostatic effects on total surface bacteria of beef and mutton were tested. The
CMH species with better bacteriostatic effect were screened from the tested ones. Clove, Chinese gall and pomegranate peel had
obvious inhibitory effects on total surface bacteria of beef. The diameter of inhibition zone of the ethanol extract of clove was
20.68 mm, MIC 62.50 mg/mL and MBC 125 mg/mL, compared to 20.13 mm, 125 mg/mL and 250 mg/mL for the water extract
of Chinese gall, and 17.61 mm, 250 mg/mL and 500 mg/mL for the ethanol extract of pomegranate peel, respectively. Based
upon their EC50, the bacteriostatic activity of the above three extracts on total surface bacteria of beef followed the decreasing
order: clove > Chinese gall > pomegranate peel. Coptis root, Chinese gall and clove had obvious inhibitory effects on total surface
bacteria of mutton. The diameter of inhibition zone of the ethanol extract of coptis root was 20.58 mm, MIC 250 mg/mL and
MBC 500 mg/mL. The diameter of inhibition zone of the ethanol extract of Chinese gall was 18.81 mm, while that of the ethanol
extract of clove was 18.00 mm; their MIC and MBC were both 62.50 and 125 mg/mL, respectively. Based upon their EC50, the
bacteriostatic activity of these three extracts on total surface bacteria of mutton decreased in the following order: clove > Chinese
gallic > coptis root. Taken together, it can be concluded that clove and Chinese gall have better bacteriostatic effect on red meat
without having any toxic or adverse effect, thus having high food value.
陈惠；周琰冰；艾启俊. 20种中草药对牛羊肉表面总菌的抑制效果[J]. 肉类研究, 2014, 28(1): 22-26.
CHEN Hui;ZHOU Yan-bing;AI Qi-jun. Inhibitory Effect of 20 Kinds of Chinese Medicinal Herbs on Total Surface Bacteria of Red Meat. Meat Research, 2014, 28(1): 22-26.
2014, Vol. 28 
