Abstract: The optimization of clove bacteriostatic components extraction technology was studied. Bacteriostasis of clove extract was detected by oxford cup method, and the minimum inhibitory concentration and bacteriostatic stability of the extract were discussed. Results showed that： under the extract condition of 85% ethanol, in the ratio of material to liquid 1∶ 10, the extraction temperature of 80 ℃ and with the ultrasonic extraction time of 80 min, the obtained clove extract had good antibacterial effect against bacteria. Among which, clove extract had the best antibacterial effect against Staphylococcus epidermidis, the minimum inhibitory concentration was 0.053 1 g/mL, while the minimum inhibitory concentration of clove extract against Bacillus subtilis, Staphylococcus aureus and Escherichia coli was 0.106 3 g/mL. The clove extract had strong stability to ultraviolet light and good thermal stability. Most metal ions had no obvious effect on the antibacterial effect, and the antibacterial stability in weak acid and neutral environment was very good except for strong acids and alkaline environment. Therefore, the clove extract can be applied to the preservation of foods and various processing conditions.

Key words: clove, bacteriostasis, stability, oxford cup method