大蒜水提物对几种常见微生物的生长抑制研究  

Research on Growth Inhibition of Garlic Water Extract on Several Common Microorganisms

作　　者：陈英琛 王宇[1] 胡文静 战嘉怡 李尽鑫 CHEN Yingchen;WANG Yu;HU Wenjing;ZHAN Jiayi;LI Jinxin(School of Biomedical and Chemical Engineering,Liaoning Institute of Science and Technology,Benxi Liaoning 117004,China)

机构地区：[1]辽宁科技学院生物医药与化学工程学院,辽宁本溪117004

出　　处：《辽宁科技学院学报》2023年第6期16-19,共4页Journal of Liaoning Institute of Science and Technology

基　　金：2023年辽宁科技学院大学生创新创业训练计划项目(202311430049).

摘　　要：大蒜是一种常用的日常调味食品,其味道辛辣且具有强烈的蒜臭味。大蒜中含有丰富的营养物质,如硫醚化合物、糖类、脂类、氨基酸类、酶类以及维生素和微量元素。大蒜不但有丰富的营养价值,还具有多方面的生物活性,如防治心血管疾病、降血脂、抗肿瘤、抗氧化清除自由基等,同时具有抗菌作用,对细菌、真菌及病毒等感染均有一定的疗效。文章采用常温提取法、酶解法、微波炉法三种方法对枯草芽孢杆菌、金黄葡萄球菌、大肠杆菌、青霉菌、曲霉菌进行抑菌实验,通过分析抑菌数据,比较每种方法对五种菌的抑菌效果。分析不同提取工艺对抑菌效果的影响,为今后开发天然抑菌剂提供科学依据,提高大蒜的利用价值。Garlic is a commonly used daily seasoning food with a spicy and strong garlic odor.Since it is rich in nutrients such as thioether compounds,sugars,lipids,amino acids,enzymes,vitamins,and trace elements,garlic not only has rich nutritional value,but also has various biological activities,such as preventing and treating cardiovascular diseases,lowering blood lipids,anti-tumor,antioxidant and free radical scavenging.In addition,it has antibacterial and certain therapeutic effects on infections such as bacteria,fungi,and viruses.This paper uses three methods including normal temperature extraction,enzymatic hydrolysis,and microwave oven method to carry out antibacterial experiments on Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Penicillium,and Aspergillus.By analyzing antibacterial data,the antibacterial effects of each method on five different bacteria are compared.By analyzing the factors of antibacterial effect,this paper can provide scientific basis for the future development of natural antibacterial agents,and improve the utilization value of garlic.

关 键 词：大蒜水提物 稀释梯度 滤纸片平板扩散法 抑菌活性 

分 类 号：S541[农业科学—作物学]