大蒜液杀灭副溶血弧菌效果及影响因素的试验研究  

Germicidal Efficacy of Garlic Solution and Its Influencing Factors on Vibrio parahaemolyticus: An Experimental Research

作　　者：鲁晓晴[1] 张超英[1] 周晓彬[1] 

机构地区：[1]青岛大学医学院,山东青岛266021

出　　处：《中华医院感染学杂志》2006年第7期742-744,共3页Chinese Journal of Nosocomiology

基　　金：青岛市科技局资助项目(4901)

摘　　要：目的观察大蒜液对副溶血弧菌的杀灭效果及其影响因素。方法应用悬液定量杀菌试验观察大蒜液对副溶血弧菌的杀灭作用及温度、pH、有机物对杀菌效果的影响。结果大蒜液对副溶血弧菌作用30 min,杀灭率为100%;大蒜液室温存放时间<4 h对其杀菌率无影响(P>0.05)、存放>8 h杀菌率明显下降;杀菌作用随温度升高、pH降低而增强,因有机物存在而明显减弱。结论大蒜液可杀灭悬液中副溶血弧菌,杀菌效果受大蒜液存放时间、悬液温度、pH、有机物存在的影响。OBJECTIVE To observe germicidal efficacy of garlic solution on Vibrio parahaemolyticus and its influencing factors. METHODS The quantitative solution germicidal test was performed to observe the germicidal efficacy of garlic solution on V. parahaemolyticus, as well as to observe the influences of temperature, pH and organic substances. RESULTS The killing rate of V. parahaemolyticus in suspension exposed to garlic solution for 30 min was 100%; no influence on its germicidal rate （P〉0.05） after storing at room temperature less than 4 hours. Its germicidal rate decreased obviously after storing at room temperature more than 8 hours. The germicidal efficacy was enhanced with the up of temperature and down of pH, and sharply down with the existence of organic substances. CONCLUSIONS Garlic solution can kill the V. parahaemolyticus. Its storing time as well as the temperature, pH, and organic substances can influence the germicidal efficacy.

关 键 词：大蒜液 副溶血弧菌 杀菌率 

分 类 号：R187.1[医药卫生—流行病学]