醋蒜提取物抑菌作用研究

Antimicrobial activity of pickled garlic extracts

对醋蒜的乙醇提取物(PGEE)、水提物(PGWE)、醋蒜浸泡液(PPG)的抑菌活性进行了研究,测定了各提取物的MIC和MBC,同时对各提取物的耐热性进行了分析,并以鲜大蒜的相应提取物作为对照。结果表明PGEE、PGWE和PGJ的MIC分别为0.313～0.625mg/mL,5～10mg/mL,1.25～2.5mg/mL;鲜大蒜的醇提物(GEE)和水提物(GWE)的MIC分别为0.156～0.313mg/mL和0.625～1.25mg/mL。醋蒜醇提物和浸泡液的抑菌活性较好,且它们抑菌作用的热稳定性优于鲜蒜提取物。

The antimicrobial activity of ethanol etracts (PGEE),water extracts(PGWE)and thepickle(PPG)of vinegar pickled garlic was studied. Corresponding extracts of frish garlic were also studied as comprison.The MIC of PGEE、PGWE and PPG were 0313～0625mg/mL,5～10mg/mL and 1.25～2.5mg/mL,respectively;while the MIC of ethanol extracts(GEE)and water extracts(GWE)of fresh garlic were 0.156～0.313mg/mL and 0.625～1.25mg/mL.Thewater soluble antimicrobial compnents mi ght be lixiviated into the pickle,which caused the low activity of PGWE and the high activity of PPG.Although the antimicrobial activity of PGEE and PGWE and PGWE were lower than PGE and PWE. It showed that the extracts of pickled garlic were more stable than that of garlic during heat treatment.