Study on spices extraction to inhibition of Candida albicans and process optimization

Bacteriostatic action of alcoholic extracts from 24 spices was studied.Through a large number of experiment determined Candida albicans antibacterial circle, cinnamon extract were best inhibiting effect on Candida albicans.By using the response surface (RSM) analysed cinnamon ethanol extraction process was optimized.In the single factor experiment with Candida albicans antibacterial circle as the index, the liquid-solid ratio, extraction temperature, extraction time and ethanol concentration to influence on candida Albicans antibacterial circle was investigated.The best process of cinnamon alcohol extraction were as follows:extraction temperature was 69.24℃, the liquid-solid ratio was 10:1 (mL/g) , extracting time was 5h, ethanol concentration was 95%.Under the optimal conditions, the antibacterial circle to Candida albicans was 39.46mm.