Bioactive Component Extraction from Rhubarb Herb and its Application for the Packaging of Fresh Beef

Rhubarb as a commonly used traditional Chinese medicine, but on its antibacterial effect with little research.In this paper, rhubarb is extracted by ethanol.By high performance liquid chromatography (HPLC),make sure the optimum extraction technology .Through The Times dilution method to determine the minimum bacteriostasis,three factors quadratic orthogonal method is used to determine the optimal mix proportion of rhubarb and cinnamon is 2:1,and its preservation test was carried out on the cool fresh beef, at 4°Csealing under the condition of cold storage shelf life by day 9 to 16 day.