不同温度处理后大蒜水提取液的抑菌效果研究
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摘要
目的:探讨浓度及温度对大蒜水提取液抑菌效果的影响。方法:以无菌蒸馏水作为溶剂,制备大蒜水提取液,采用平板法,测量大蒜水提取液在不同浓度和不同温度时抑制几种细菌生长的抑菌圈直径,分析两种因素下的抑菌效果。结果:不同浓度的大蒜水提取液抑菌效果不同,浓度越高,抑菌作用越强;质量百分比浓度6.3%及以上浓度的大蒜水提取液对金黄色葡萄球菌、大肠埃希菌、枯草芽孢杆菌、乙型链球菌均有一定的抑制作用,抑制作用从强到弱依次为:金黄色葡萄球菌>枯草芽孢杆菌>乙型链球菌>大肠埃希菌;温度对大蒜水提取液的抑菌效果有影响,随着温度的升高,大蒜水提取液的抑菌作用逐渐减弱。在80℃及以上温度时,大蒜水提取液只对金黄色葡萄球菌和枯草芽孢杆菌显示出较强的抑制作用。结论:大蒜水提取液体外的抑菌效果在不同浓度与不同温度时均存在差异。
Objective:To study the effects of concentration and temperature on the antibacterial effect of water extract of garlic.Methods:With sterile distilled water as a solvent,the garlic water extract was prepared.The inhibitory zone diameters of several kinds of bacteria growth inhibited by different concentrations and temperatures of water extract of garlic were measured using the plate method.Results:The antimicrobial effects of different concentrations of garlic water extract were different.The higher the concentration,the stronger the inhibitory effect was.The equal to or more than 6.3% of garlic water extract of on Staphylococcus aureus,E.coli,Bacillus subtilis,and beta Streptococcus had certain antibacterial effects.The antimicrobial effects on Staphylococcus aureus,Bacillus subtilis,beta Streptococcus and E.coli gradually decreased in turn.The temperature could affect the antibacterial effect of the water extract of garlic,and which gradually weakened with the increasing of temperature.At the temperature of 80 ℃ and above,the water extract of garlic only showed a strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis.Conclusions:The antibacterial effect of garlic water extract at different concentrations and temperatures is different.
Objective:To study the effects of concentration and temperature on the antibacterial effect of water extract of garlic.Methods:With sterile distilled water as a solvent,the garlic water extract was prepared.The inhibitory zone diameters of several kinds of bacteria growth inhibited by different concentrations and temperatures of water extract of garlic were measured using the plate method.Results:The antimicrobial effects of different concentrations of garlic water extract were different.The higher the concentration,the stronger the inhibitory effect was.The equal to or more than 6.3% of garlic water extract of on Staphylococcus aureus,E.coli,Bacillus subtilis,and beta Streptococcus had certain antibacterial effects.The antimicrobial effects on Staphylococcus aureus,Bacillus subtilis,beta Streptococcus and E.coli gradually decreased in turn.The temperature could affect the antibacterial effect of the water extract of garlic,and which gradually weakened with the increasing of temperature.At the temperature of 80 ℃ and above,the water extract of garlic only showed a strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis.Conclusions:The antibacterial effect of garlic water extract at different concentrations and temperatures is different.
引文
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[2] 李岩,吕昌龙,桑力轩,等.黑大蒜提取物联合抗生素对金黄色葡萄球菌和大肠埃希菌的体外抗菌作用研究[J].微生物学杂志,2014,34(2):59.
[3] 闻平,陈蕾,郭月芳.大蒜素对白色念珠菌生长的抑制作用[J].微生物学杂志,2007,27(4):104.
[4] 刘光明,张俊冬,梁瑞.检测杜仲、连翘、大蒜和生姜四种药用植物的抑菌效果[J].成都医学院学报,2011,6(3):241.
[5] 杨夏雨,周超,陈映,等.大理独蒜与丫蒜提取物体外抑菌效果研究[J].亚太传统医药,2012,8(10):29.
[6] 陈晓月,赵承辉,刘爽,等.大蒜素体外抗菌活性研究[J].沈阳农业大学学报,2008,39(1):108.
[7] 葛红莲,赵锦慧,李军伟.大蒜液抗菌活性的研究[J].河南农业科学,2011,40(10):102.
[8] 郭红珍,王秋芬,马立芝.大蒜对真菌抑制作用的研究[J].食品工业,2008,10(3):23.
[9] 何祖光,柳枝,刘子龙,等.大蒜提取液临床体外抗菌活性研究[J].江西医药,2009,44(7):723.
[10] 李岩,吕昌龙,桑力轩,等.黑大蒜提取物联合抗生素对金黄色葡萄球菌和大肠埃希菌的体外抗菌作用研究[J].微生物学杂志,2014,34(2):59.
[11] 时威,张岩,白阳,刘颖.大蒜素的抑菌作用及其稳定性研究[J].食品与发酵科技,2011,47(3):76.
[12] 吴海婴,张元礼.大蒜提取物抑菌活性的研究[J].中国医疗前沿,2007,2(13):109.
[13] 杨俊峰.大蒜素研究进展[J].广州化工,2011,39(1):32.