大蒜素的抑菌作用及其稳定性研究  

Study on Antibacterial Activity and Stability of Allicin

作　　者：时威[1] 张岩[2,3] 白阳[1] 刘颖[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]中国水产科学研究院南海水产研究所,广东广州510300 [3]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵科技》2011年第3期76-78,86,共4页Food and Fermentation Science & Technology

摘　　要：大蒜素是大蒜中主要生物活性成分的总称,具有广谱抗菌活性。采用二倍稀释法测定大蒜素对大肠杆菌、金黄色葡萄球菌的最小抑菌浓度(MICs),并进一步研究紫外光照射、温度、pH对大蒜素稳定性的影响。结果表明大蒜素对大肠杆菌、金黄色葡萄球菌的最小抑菌浓度分别为2.5%、1.25%,并且紫外光照射、温度、pH值对大蒜素的稳定性影响显著。Allicin,broad-spectrum antimicrobial activity,is the main bioactive components of garlic.In order to obtainan minimum inhibitory concentrations（MICs） of Allicin to E.coli and Staphyloccocus aureus Rosenbach were determined through double broth dilution method.Meanwhile,effects of UV irradiation,temperature and pH on stability of Allicin were also evaluated.The results show that the MICs of Allicin to E.coli and Staphyloccocus aureus Rosenbach were 2.5% and 1.25% respectively.Moreover,UV irradiation,temperature,pH had effect on stability of Allicin.

关 键 词：大蒜素 抑菌作用 最小抑菌浓度(MIC) 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]