Study on the method of extracting natural preservative in pepper and its bacteriostasis

The method of extracting natural preservative in pepper and its bacteriostasis were studied.The results showed that the optimal technical parameter of extracting natural preservatives from pepper by edible alcohol are that ratio of solid to liquid is 1∶25,temperature of extract is 70℃ and time of extract is 20h.And that the alcohol extract of pepper has strong inhibition effect on frequent pollution vaccine of laboratory food,the MIC is 6.25mg/mL for Bacillus subtilis,is 12.5mg/mL for Escherichia coli,is 25mg/mL for Staphlococcus aureus and Hansenula sp.,is 50mg/mL for Aspergillus sp.and Penicillium sp.,the range of active pH is 4～6 for Staphlococcus aureus,Bacillus subtilis and Hansenula sp is 4～5 for Escherichia coli.