Antibacterial Activity and Stability of Extracts from Potentilla ansterina L.

Inhibitory effects of water extract,60% ethanol extract and ethyl acetate extract from Potentilla ansterina L.against 6 common foodborne pathogenic bacteria were tested using agar diffusion method.Meanwhile,pH and thermal treatment affecting the antibacterial activity of the 60% ethanol extract were also investigated.Results indicated that all the 3 extracts from Potentilla ansterina L.,especially the 60% ethanol extract exhibited an obvious inhibitory effect against 6 pathogenic bacteria tested.The inhibitory effects of the 60% ethanol extract against 6 pathogenic bacteria tested all reached the highest levels at pH 7.The antibacterial activity of the 60% ethanol extract exhibited good thermal stability,although the heating treatment at 121 ℃ for 30 min resulted in an obvious decrease in the antibacterial activity.