天然大蒜素阻断硝酸盐还原酶的实验研究

Experimental observation on the effect of natural garlic and its products in blocking nitrate reductase.

目的探讨天然大蒜素对硝酸盐还原酶的阻断效果。方法用已知浓度的NaNO3溶液把大蒜汁、大蒜油、大蒜粉、大蒜片稀释成两个设定好的浓度,然后分别加入0.1ml菌悬液(同时作阳性对照),分五个时段进行亚硝酸盐含量检测和菌落计数。结果通过对NaNO2生成抑制率的统计显示高浓度的大蒜及其制品抑制率随时间的增加而增加,低浓度中间有波动。结论不同浓度的大蒜及其制品对NO3-还原为NO2-都有一定的抑制作用,且与杀菌率成正比。

Objective To investigate the effect of garlic and its products in blocking the nitrate reductase. Methods The garlic and its products were diluted into two different concentrations with sodium nitrate solution. Then 0. lml liquid containing germs was added into the solutions, respectively. There were two exposure groups and one positive control group for the test material. The amount of nitrite was examined and the number of colony was counted in five different periods. Results The results showed that the inhibition rate of the solution with higher concentration of garlic and its products increasing with the time progress, while the inhi- bition ratie of the lower concentration solutions fluctuated. Conclusion The solutions with different concentrations of garlle and its products can inhibit NO3^- deoxidizing into NO2 , and there is a direct correlation between the inhibiting effect and the germkilling rate.