Effect assessment of antibacterial components in Zingiber officinale Roscoe,Zanthoxylum bungeanum and Pnoliota adiposa (Fr.) Quel

O bjective To develop a new method of food p reservative by extracting the natural antibacterial components from ginger,Zanthoxylum bungeanum and Pnoliotaadiposa (Fr)Quel.Methods The antibacterial components were extincted from ginger,Zanthoxylum bungeanum and Pnoliota adiposa (Fr)Quel by waterlogging and ethanol extracting The mixtore cooperation inhibition bacteria experinents were did on keeping fresh fruits and vegetables.Results The extraction from ginger,Zanthoxylum bungeanum and Pnoliota adiposa (Fr)Quel had a definite inhibitive effect on bacteria.The three mixture extinctions had synergistic inhibitive effect on bacteria with a expanded antibacterial property at low minumum concentration,stable heat-resistant and the broad pH range better than the single extraction and the themical food preservative (sodium benzoate).The antibacterial diameter to yeast and rhizopus nigricans were 56 mm and 61 mm for the three mixture extractions,11 mm and 33 mm for the single extinction,38 mm and 18 mm for sodium benzoate,respectively.Conclusion The mixture extinctions of ginger,Zanthoxylum bungeanum and Pnoliotaadiposa (Fr)Quel are effective to inhibit bacteria and have a potential application.