大蒜水溶液抑菌活性的热稳定性研究

Aqueous garlic Thermal Stability of antibacterial activity

目的探讨加热处理对大蒜水溶液抑菌作用的影响。方法选用金黄色葡萄球菌、枯草杆菌、大肠杆菌、痢疾杆菌为试验菌株,采用琼脂平板法,测量大蒜水溶液加热温度分别为40℃、60℃、80℃、100℃时滤纸片周围的抑菌圈直径;并设无菌蒸馏水为阴性对照。结果不同加热温度的大蒜水溶液在质量百分比浓度为7.2%及以上浓度时,对金黄色葡萄球菌、枯草杆菌、大肠杆菌和痢疾杆菌4种实验菌都有一定的抑制作用,且抑制作用随大蒜水溶液浓度升高而增强;大蒜水溶液浓度低至1.8%时仍能抑制枯草杆菌,说明对其抑菌作用更强;大蒜水溶液在28.6%浓度时其抑菌活性在100℃以内具有较好的热稳定性;40℃加热处理的大蒜水溶液抑菌作用强,100℃加热处理只有在浓度较高时才具有较强的抑菌活性。结论加热处理大蒜水溶液温度的高低对其抑菌作用有明显影响,随着加热处理温度的升高大蒜水溶液抑菌作用逐渐减弱。

Objective To investigate the solution heat treatment on the antibacterial effects of garlic .Methods Staphylococcus au-reus ,Bacillus subtilis ,Escherichia coli ,Shigella strains for the trial ,using the agar plate method to measure aqueous garlic heating temper-atures were 40℃ ,60℃ ,80 ℃ ,100℃ when the filter paper around the bacteriostatic circle diameter ;and sterile distilled water as a nega-tive control set .Results (1)garlic different heating temperatures mass% concentration of aqueous solution of 7.2% or more concentrations of Staphylococcus aureus ,Bacillus subtilis ,E .coli and Shigella bacteria have four kinds of experiments a certain extent ,and the inhibition with garlic solution concentration is enhanced ;(2)garlic aqueous concentrations as low as 1.8% even when the inhibition of Bacillus subti-lis ,indicating its inhibitory effect stronger ;(3)garlic aqueous solution at concentrations of 28.6% at 100℃ for its antibacterial activity less has good thermal stability ;(4) 40℃ heat treatment of aqueous garlic strong inhibitory effect ,100℃ heat treatment only in high concentra-tions only has strong antibacterial activity .Conclusion The heat treatment temperature level garlic solution had a significant effect on its inhibitory effect ,the heat treatment temperature with an aqueous solution of inhibitory effect of garlic waning .