不同温度处理后大蒜水提取液的抑菌效果研究

王婉; 章欢; 冷玉林; 刘云; 申跃武; 蔡晓明

doi:10.13898/j.cnki.issn.1000-2200.2019.04.004

不同温度处理后大蒜水提取液的抑菌效果研究

Study on the antibacterial effect of garlic water extract treated with different temperature

摘要

摘要:
目的探讨浓度及温度对大蒜水提取液抑菌效果的影响。
方法以无菌蒸馏水作为溶剂，制备大蒜水提取液，采用平板法，测量大蒜水提取液在不同浓度和不同温度时抑制几种细菌生长的抑菌圈直径，分析两种因素下的抑菌效果。
结果不同浓度的大蒜水提取液抑菌效果不同，浓度越高，抑菌作用越强；质量百分比浓度6.3%及以上浓度的大蒜水提取液对金黄色葡萄球菌、大肠埃希菌、枯草芽孢杆菌、乙型链球菌均有一定的抑制作用，抑制作用从强到弱依次为：金黄色葡萄球菌>枯草芽孢杆菌>乙型链球菌>大肠埃希菌；温度对大蒜水提取液的抑菌效果有影响，随着温度的升高，大蒜水提取液的抑菌作用逐渐减弱。在80℃及以上温度时，大蒜水提取液只对金黄色葡萄球菌和枯草芽孢杆菌显示出较强的抑制作用。
结论大蒜水提取液体外的抑菌效果在不同浓度与不同温度时均存在差异。

Abstract:
ObjectiveTo study the effects of concentration and temperature on the antibacterial effect of water extract of garlic.
MethodsWith sterile distilled water as a solvent, the garlic water extract was prepared.The inhibitory zone diameters of several kinds of bacteria growth inhibited by different concentrations and temperatures of water extract of garlic were measured using the plate method.
ResultsThe antimicrobial effects of different concentrations of garlic water extract were different.The higher the concentration, the stronger the inhibitory effect was.The equal to or more than 6.3% of garlic water extract of on Staphylococcus aureus, E.coli, Bacillus subtilis, and beta Streptococcus had certain antibacterial effects.The antimicrobial effects on Staphylococcus aureus, Bacillus subtilis, beta Streptococcus and E.coli gradually decreased in turn.The temperature could affect the antibacterial effect of the water extract of garlic, and which gradually weakened with the increasing of temperature.At the temperature of 80℃ and above, the water extract of garlic only showed a strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis.
ConclusionsThe antibacterial effect of garlic water extract at different concentrations and temperatures is different.

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