大蒜提取液及食醋抑菌作用的研究  

Antimicrobial Activity of Vinegar and Garlic Extracts

作　　者：杨转琴[1] 魏红[1] 曹雯[1] 赵艳君[1] 王威[1] 

机构地区：[1]天津师范大学生物系,天津300074

出　　处：《食品科学》2008年第1期69-73,共5页Food Science

基　　金：天津市自然科学基金资助项目(033610911)

摘　　要：通过滤纸片法和液体培养比浊法对食醋、蒜醋提取液、蒜水提取液的抑菌作用进行研究,结果表明:食醋对细菌具有较强的抑制作用,对真菌的抑制作用较弱,低浓度(3.2×10-4)食醋无抑菌作用。蒜水提取液和蒜醋提取液对细菌、真菌都有较强的抑制作用,但蒜醋提取液抑菌活性略逊于蒜水提取液。The antimicrobial activities of vinegar, vinegar pickled garlic extract and water garlic extract were studied with filter paper and nephelometery method. The results showed that the antimicrobial effect of vinegar is strong on bacteria but weak on fungi. At a low concentration（3.2 × 10^-4）, the vinegar solution had no antimicrobial effect on fungi. Both water garlic extract and vinegar pickled garlic extract had strong antimicrobial activity against both bacteria and fungi, and the antimicrobial effects of the vinegar pickled garlic extract was weaker than that of the water garlic extract.

关 键 词：食醋 蒜醋提取液 蒜水提取液 抑菌作用 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] R151.3[轻工技术与工程—食品科学与工程]