理化因素对大蒜液抗菌作用的影响  

Effects of Physiochemical Factors on Antibacterial Effect of Garlic Juice

作　　者：李品艾[1] 张玲[1] 

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《中国调味品》2012年第7期14-17,共4页China Condiment

摘　　要：目的:观察理化因素对大蒜液抗菌作用的影响。方法:应用悬液定量杀菌试验观察大蒜液抗菌作用及浓度、温度、pH、时间对抗菌作用的影响。结果:大蒜液对2种细茵都有较强的抑制作用,并且抑制的效果随着大蒜液体积分数降低而逐渐降低,其中大蒜液对金黄色葡萄球菌抑制作用最强,大肠杆菌次之。大蒜液对金黄色葡葡球菌和大肠杆菌的MIC分别为0.3,0.6。并且紫外光照射、温度、pH、时间对大蒜液抗菌作用的影响也比较显著。The object of this paper is to observe effects of physiochemical factors on antibacterial effect of garlic solution. The methods of the quantitative solution germicidal test was performed to observe the germicidal efficacy of garlic solution,as well as to observe the influences of concentration , ultraviolet, temperature, pH and time. And the results showed that the garlic solution had the inhibitory effect to the two bacteria,and the bacteriostatic effect was decreased with concentration of garlic solu- tion decreasing. In which,the bacteriostatic effect of the garlic solution was strongest to Staphylococ- cus aureus,then to Escherichia coll. MIC of garlic solution to Escherichia coli and Staphylococcus aureus was 0.3, and 0.6. Moreover,UV irradiation,temperature,pH,time had main effect on antibacterial effect of garlic solution.

关 键 词：大蒜液 理化因素 抗菌作用 影响 

分 类 号：TS201.3[轻工技术与工程—食品科学]