大蒜挥发油对猪鸡四种常见致病菌的抗菌效果  

Antibacterial Effects of Garlic Volatile Oil on Four Common Pathogenic Bacteria in Swine and Chook

作　　者：程桂林[1,2] 徐淑芳[3] 刘凤华[1,2] 郭玮[1,2] 王伟[1,2] 王安如[3] 许剑琴[4] 

机构地区：[1]北京农学院动物科技系,北京102206 [2]兽医学(中医药)北京市重点实验室,北京102206 [3]北京市农林科学院,北京100097 [4]中国农业大学动物医学院,北京100193

出　　处：《动物营养学报》2009年第4期554-560,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家十一五科技支撑计划(2006BAD31B05-2)资助项目

摘　　要：本试验旨在研究大蒜挥发油(GO)能否作为安全优质的饲料添加剂广泛应用于畜禽养殖生产。采用试管倍比稀释法研究本实验室开发的2种精制大蒜挥发油制剂(GO-Ⅰ和GO-Ⅱ),以及市售天然大蒜油、合成大蒜油对养殖生产中常见的致病性鸡大肠杆菌、鸡沙门氏菌、猪大肠杆菌、金黄色葡萄球菌的体外抗菌效果。结果发现:2种制剂对供试菌都有较好抑菌作用且效果均优于天然大蒜油和合成大蒜油;精制大蒜挥发油GO-Ⅱ(含二烯丙基二硫化物(DADS)比例高)对猪大肠杆菌和鸡大肠杆菌最低抑菌浓度(MIC)为62.5 μg/mL,对鸡沙门氏菌和金黄色葡萄球菌MIC为31.3μg/mL;GO-Ⅰ对鸡沙门氏菌和金黄色葡萄球菌MIC与GO-Ⅱ相同。本研究提示GO制剂中有效成分DADS与二烯丙基三硫化物(DATS)的比例不同抗菌效果不同。The experiment was conducted to study whether the garlic volatile oil （GO） as a safe and high quality feed additives could be widely used in livestock and poultry production. The antibacterial effects of two kinds of refined GO preparations （GO-Ⅰ and GO-Ⅱ ）, marketing natural GO and synthetic GO were tested in vitro with double dilution method on four pathogenic bacteria, i.e. Avian Pathogenic Escherichia coli , Avian Salmonella, Swine E. coli and Staphylococcus aureus. The results showed that the antibacterial effects of GO-Ⅰ and GO- Ⅱ were both better than marketing natural GO and synthetic GO. The minimum inhibitory concentration （MIC） of GO-Ⅱ , which contained more than 50% DADS in proportion, were 62.5 μg/mL on Swine Escherichia coli and Avian Escherichia coli and 31.3μg/mL on Avian Salmonella and Staphylococcus aureus ; and MIC of GO- Ⅰ was the same as GO- Ⅱ on Avian Salmonella and Staphylococcus aureus. This study demonstrated that the different proportion of DADS and DATS in GO preparations had different antibacterial effects.

关 键 词：大蒜挥发油 大肠杆菌 沙门氏菌 金黄色葡萄球菌 最低抑菌浓度 最低杀菌浓度 

分 类 号：S633.4[农业科学—蔬菜学] S858.315.1[农业科学—园艺学]