蒜头抑菌能力的调查研究  

Investigation of bacteriostasis of garlic in Zhanjiang city

作　　者：刘军[1] 杨锦荣[1] 李国明[2] 徐珠锦[1] 邵正[3] 

机构地区：[1]广东医学院病原生物学实验室,广东湛江524023 [2]广东医学院微生物学教研室,广东湛江524023 [3]广东医学院寄生虫教研室,广东湛江524023

出　　处：《现代医药卫生》2011年第23期3558-3559,共2页Journal of Modern Medicine & Health

摘　　要：目的：了解湛江市各个菜市场及超市销售蒜头的抑菌能力。方法：制备蒜头提取液,采用琼脂稀释法检测蒜头提取液的最小抑菌浓度（minimal inhibitory concentration,MIC）。结果：蒜头的提取液对金黄色葡萄球菌、大肠杆菌、绿脓杆菌和白色念珠菌的MIC范围分别为8~256μg/mL、8~256μg/mL、16~512μg/mL和4~64μg/mL。MIC的平均值分别为60.5μg/mL,89.5μg/mL、139μg/mL和20.75μg/mL。结论：本地区的蒜头提取液的抑菌能力参差不齐,但都有一定的抑菌能力。Objective：To observe the bacteriostasis of garlic in various vegetable markets and supermarkets in Zhanjiang city.Methods：To prepare extracting solution of garlic,the agar dilution method was used to detect the minimal inhibitory concentration（MIC）.Results：The MIC ranges of garlic extracting solution to Staphylococcus aureus,Escherichia coli,Pseudomonas aeruginosa and Candida albicans were 8~256 μg/mL,8~256 μg/mL,16~512 μg/mL and 4~64 μg/mL,respectively.The average values of MIC were 60.5,89.5,139,20.75 μg/mL,respectively.Conclusion：The bacteriostasis ability of garlic extracting solution is uneven,but all have certain bacteriostasis ability in the native area.

关 键 词：最小抑菌浓度 金黄色葡萄球菌 大肠杆菌 绿脓杆菌 白色念珠菌 

分 类 号：R28[医药卫生—中药学]