【摘要】 以大叶芦荟作为研究对象，探讨了芦荟汁制取过程中的主要技术问题，利用制得的芦荟汁对多种微生物进行了抑菌活性实验。结果表明：采用适当的助滤剂和食品添加剂可得到澄清的芦荟汁。芦荟汁的最低抑菌浓度(MIC)较高，且在121℃湿热条件下20min后芦荟汁的抑菌效果下降不大，说明制得的芦荟汁具有良好的热稳定性。本实验提供了一种新的生物防腐剂。更多还原

【Abstract】 Some important technical problems in extracting aloe juice were studied in this paper.Anti－microbial activity tests were carried out by using aloe extract.The result showed that clarified aloe juice could be gained by using proper filters and additives.The minimum inhibitory concentration(MIC)of aloe juice was higher,and it would not reduce much when aloe juice was heated under 121℃,20min which indicated that aloe juice has high heat stability.This experiment provides a new natural resources of biological antiseptic.更多还原