大蒜液对空肠弯曲杆菌的抑菌作用研究  

Study on antibacterial activity of garlic solution against Campylobacter jejuni

作　　者：蒋小叶 邱宏 邓继家 田瑶 周秀萍 

机构地区：[1]湖南医药学院,湖南怀化418000

出　　处：《国际检验医学杂志》2015年第13期1829-1830,共2页International Journal of Laboratory Medicine

基　　金：2013年湖南省大学生研究性学习和创新性实验计划项目([2013]569号)

摘　　要：目的研究大蒜提取液对空肠弯曲杆菌的抑菌作用,为进一步利用大蒜资源提供理论依据。方法直接捣碎大蒜提取大蒜液,用琼脂纸片扩散法(K-B纸片法)和肉汤稀释法检测大蒜液对空肠弯曲杆菌的抑菌作用。结果大蒜液对空肠弯曲杆菌的最小抑菌浓度(MIC)为40%,其抑菌活性与浓度呈正相关。结论大蒜液对空肠弯曲杆菌有较强的抑菌作用。Objective To explore the antibacterial activity of garlic solution against Campylobacter jejuni,and to provide theoriti-cal basis for further utilization of garlic.Methods Mashed garlic and extracted garlic solution.Antimicrobial susceptibility was de-termined by usig K-B disk diffusion test and broth dilution method.Results The minimal inhibitory concentration（MIC）of garlic solution against campylobacter jejuni was 40%.It showed positive correlation between bacteriostatic effect and concentration of gar-lic solution.Conclusion Garlic solution has strong bacteriostasis function to campylobacter jejuni.

关 键 词：大蒜液 空肠弯曲杆菌 抗菌活性 

分 类 号：R285[医药卫生—中药学]