大蒜汁抑菌作用的研究  

Antibacterial Effect of Garlic Juice

作　　者：曾羲[1] 崔丽琴[1,2] 崔素萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江贝因美乳业有限公司,黑龙江安达151400

出　　处：《农产品加工（下）》2011年第11期44-47,共4页Farm Products Processing

基　　金：黑龙江八一农垦大学博士启动基金(校启B2005-14)

摘　　要：为了研究大蒜汁的抑菌作用,将大蒜捣碎后,用灭菌蒸馏水配成一定浓度的大蒜汁,以金黄色葡萄球菌、黑曲霉、放线菌为指示菌,用牛津杯法测定大蒜汁在空气中放置时间及室温和高温(121℃)2种不同的温度处理方式下的抑菌效果和抑菌方式。研究表明,质量分数25%的大蒜汁对放线菌的抑制效果最好,室温下放置7 h对金黄色葡萄球菌的抑菌效果最好,放置2 h对黑曲霉的抑菌效果最佳,放置3 h对放线菌的抑菌效果最佳,且均为暂时性抑菌;大蒜汁在高温处理后完全失去抑菌作用。因此,经室温处理后的大蒜汁有较好的抑菌效果。In order to study the antibacterial effect of garlic juice,pounding garlic to slurry then into certain different concentration.This experiment which based on Staphylococcus aureus,Aspergillus niger and Actinomycetes by using the oxford cup method to test the antibacterial effect and antibacterial method,which the garlic juice is exposed in air and the difference treatment methods between room temperature and high temperature（121 ℃）.This study reveals that 25% concentration of garlic juice has the best antibacterial effect of Actinomycetes,meantime,when in room temperature the exposure time is 7 h the antibacterial effect for Staphylococcus aureus is the best,2 h for Aspergillus,3 h for Actinomycetes, at the same time,the antibacterial effect is temporary,in method of high temperature made it has no antibacterial effect.As a result,the garlic juice has better antibacterial effect which exposed in room temperature.

关 键 词：大蒜汁 温度 抑菌作用 抑菌方式 

分 类 号：TS201.3[轻工技术与工程—食品科学]