Hibiscus (Roselle) , also known as lollipop is a genus of the brocade coge rye 1 to 2 years of raw herbs or multi-year shrubs , sown in summer , Autumn flowering, long flowering period, native to the tropical regions of the eastern hemisphere such as Africa, India, is now widely distributed in the global tropical, subtropical regions, and in Taiwan, Southern China, such as Guangdong, Guangxi, Fujian and southwest China such as Yunnan and other places have been planted, is the rise of recent years, medicinal food and use of new sources of economic plants, Was listed as a new resource food. Hibiscus is rich in protein, a variety of amino acids, vitamin C, minerals and other nutrients and anthocyanins, alkaloids, phenols, steroids, flavonoids and other functional components, modern pharmacology and clinical studies show that Hibiscus has heat relief, raw cough, blood pressure reduction, blood lipid reduction, blood lipids, Unique benefits such as antioxidant, regulating immunity, preventing atherosclerosis and cardiovascular disease, inhibiting smooth muscle contraction, promoting uric acid excretion, and preventing complications of diabetes. At present, the main application of Hibiscus in the food industry is found in its flower buds, Hibiscus flower sliver for its flower structure, bright color, Hibiscus red or purple red, shape is a split-chip pin-shaped upside-cup, and unique taste, natural acid, can be made into a variety of special foods, such as rosary tea, lollipop wine, Hibiscus sauce, Hibiscus jelly , Hibiscus honey paste, Hibiscus honey, Hibiscus, etc. The author takes Hibiscus as the test material, obtains the leaching liquid through the hot immersion process, and discusses the inhibition ability and effect of Hibiscus extract to E. coli, salmonella and Staphylococcus aureus, represented by Gram-positive bacteria, and staphylococcus staphylococcus bacteria. The aim is to provide reference and theoretical basis for the further value-added utilization and development of Hibiscus Flower.
At present, there are few literatures on the suppression and antibacterial aspects of Hibiscus at home and abroad, and through the study of the inhibition activity of staphylococcus and E. coli in the Hibiscus lift, it is found that the mechanism of inhibition of Staphylococcus aureus and E. coli lies in blocking it.DNA normal replication and transcription,In turn, it affects the synthesis of proteins, which inhibits the normal growth and reproduction of bacteria. Analysis of Hibiscus Volatile oil via GC-MS determinate the composition and antiseptic ability. Hibiscus volatile oil contains certain antiseptic components, such as phenolic substances. The experiment prepared the hibiscus flower sliver extract through the hot water immersion process, and by the determination of the Grameen-positive bacteria represented by Staphylococcus aureus and the bacterium bacteria represented by E. coli and salmonella, the inhibition ring and the rate of sterile bacteria were analyzed, The antibacterial effect and activity of Hibiscus flower dipping solution were discussed. The results of the antimytist test show that the Hibiscus flower extract has significant antiseptic activity, which may be due to the addition of Hibiscus flower sliver containing anthocyanins, flavonoids, phenols, volatile oils,Antiseptics such as alkaloidsthe result of the combined effect, and for the Hibiscus The inhibition effect of flower-soaked liquid on Gram-negative bacteria should be significantly stronger than that of Gram-positive bacteria, which is still to be further studied and discussed.