大蒜水提物抑菌作用的研究  

Study on antibacterial activity of garlic water extraction

作　　者：雒江菡[1] 于瑞洪[2] 王巍[3] 

机构地区：[1]哈尔滨商业大学细胞与分子生物学研究所,黑龙江哈尔滨150001 [2]黑龙江生物科技职业学院,黑龙江哈尔滨150000 [3]哈尔滨商业大学,黑龙江哈尔滨150001

出　　处：《化学工程师》2017年第3期75-78,共4页Chemical Engineer

基　　金：黑龙江省教育厅科技项目(No.12541213)

摘　　要：本文采用水作为溶剂在不同的温度下对大蒜进行提取,比较不同条件下大蒜活性物质提取率及其抑菌效果。结果显示,大蒜的活性物质在常温水提方式下提取效率较高,抑菌效果较好。大蒜常温水提液对大肠杆菌的抑菌圈直径为13.9cm、对金黄色葡萄球菌的抑菌圈直径为11.5cm、对枯草芽孢杆菌的抑菌的抑菌圈直径为19.8cm。结果显示,加热提取将降低大蒜提取物抑菌活性。Garlic is a kind of seasoning and is commonly used in people＇s lives. It not only possessed higher nutrition, but also has anti-bacteria ability. So, the study on the inhibitory effect of garlic is significant. In this paper, water as solvent at different temperatures was used to extract garlic active substance and extraction rate of the garlic active substance and its inhibitory effect at relatively different conditions was compared. The results showed that the garlic active substance extraction rate at room temperature was higher. Inhibition zone diameter of garlic water extraction on E. coli was 13.9cm, Staphylococcus aureus inhibition zone diameter was 11.5cm, Bacillus subtilis inhibition zone diameter was 19.8cm Results suggested that water under normal conditions garlic extracts the best antibacterial effect.

关 键 词：大蒜 提取液 抑菌活性 

分 类 号：R932[医药卫生—生药学]