摘 要：天然存在的香辛料植物中含有多种生物活性物质，具有抗氧化、抗茵、杀虫等作用，因而对于香辛料研究已成为目前国内外研究的热点问题。本文选取香果、香叶、沙姜、陈皮为原料，以乙醇为溶剂，经浸提得到提取物，通过体外抗茵试验探讨提取物的体外抗茵作用。结果表明：各种香辛料对细菌都有一定的抑制作用，其中陈皮的抑菌效果最弱，香果对于恶臭假单胞菌的抑菌效果最好，香叶对绵羊李斯特菌的抑菌效果最好，沙姜对单增李斯特菌的抑菌效果最好，陈皮对耶尔森氏菌属的抑菌效果最好。 

关键词 香辛料提取物；致病菌；抑制；薄层色谱

Abstract：The naturally-exsisted spice plants contained various kinds of biologically active substances,which had antioxidative,antibacterial and insecticidal effects.So the research on spice plants had became the hot issue among researchers domestically and abroad.Rhizoma Chuanxiong, Laurus nobilis L,Kaempferia galanga L.Pericarpium Citri Reticulatae was extracted by ethanol solution.The antimicrobial effect of the extracts was studied in vitro.The results showed that all spice extractions could inhibit the growth of bacteria,and Pericarpium Citri Reticulatae have the weakest inhibitory effect, Rhizoma Chuanxiong showed the best inhibition on P.putica, Laurus nobilis L showed the best inhibition on L.iuanuii, Kaempferia galanga L showed the best inhibition on L.monocytogenes, Pericarpium Citri Reticulatae showed the best inhibition on Y.pestis.

Keywords  spices extracts  pathogenic bacteria  inhibit  TLC