摘要：本文研究牛蒡叶乙酸乙酯提取物的抑菌稳定性。采用菌落计数法，研究了紫外照射、pH值、热处理、添加剂对提取物抑菌性能的影响。以单增李斯特菌、大肠杆菌O157：H7、肠炎沙门氏菌和金黄色葡萄糖菌为受试菌，pH值对牛蒡叶乙酸乙酯提取物的抑菌效果没有明显影响；以单增李斯特菌、大肠杆菌O157：H7、肠炎沙门氏菌和金黄色葡萄糖菌为受试菌，经60℃处理30min、121℃高压处理15min，提取物仍均有明显抑菌效果；以单增李斯特菌、大肠杆菌O157：H7、肠炎沙门氏菌和金黄色葡萄糖菌为受试菌，紫外照射15min，30min,以及加入不同食品添加剂后，提取物仍有较显著的抑菌效果。牛蒡叶乙酸乙酯提取物具有良好的抑菌稳定性。

关键词：牛蒡叶；抑菌；pH值；热处理；紫外照射；食品添加剂；稳定性

Abstract:　In this paper, it is to study on ethyl acetate extracts of burdock leaves antibacterial stability. The experiment using the colony counting method to study the UV irradiation, the pH value of the heat treatment, the influence of the additives on the antibacterial activity of the extract. Listeria monocytogenes, Escherichia coli O157: H7 enteritis Salmonella and Staphylococcus bacteria of glucose tested bacteria, pH, had no significant effect on the burdock leaves the antibacterial activity of the ethyl acetate extract;Listeria monocytogenes, Escherichia coli O157: H7 enteritis Salmonella and Staphylococcus bacteria of glucose tested bacteria, treatment for 30 minutes at 60 ℃ and 121 ℃ high pressure treatment for 15 min, extract still have a significant inhibitory effect;Listeria monocytogenes, Escherichia coli O157: H7 enteritis Salmonella and Staphylococcus bacteria of glucose tested bacteria, UV irradiation for 15 min, 30 min, and the addition of different food additives, extract still more significant inhibitory effect.Burdock leaf ethyl acetate extract has good inhibitory stability. 

Keywords: Burdock leaf; Bacteriostatic; pH value; Heat treatment UV irradiation;   Food Additives;Stability