Antibacterial Activity Of Anthraquinone From Aloe On Spiced Pig Head

[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.