醋大蒜液杀菌效果试验观察

EXPERIMENTAL OBSERVATION ON GERMICIDAL EFFICACY OF VINEGAR GARLIC SOLUTION

目的了解醋大蒜液杀菌效果及其影响因素。方法采用悬液定量杀菌试验方法进行了实验室观察。结果以醋浸大蒜榨汁液原液对悬液中大肠杆菌作用10min、对金黄色葡萄球菌作用15min、对白色念珠菌作用25min、对副溶血弧菌作用30min,杀灭率均达到100%。菌悬液中含10%以上小牛血清对醋大蒜液杀菌效果有影响,温度在10～35℃内杀菌效果无明显变化。结论醋大蒜液对细菌繁殖体、真菌和副溶血弧菌具有较好的杀菌效果,有机物对其杀菌效果有影响。

Objective To know the germicidal efficacy of vinegar garlic solution and its influential factors. Method suspension quantitative germicidal test was used to carry out laboratory observation. Results The killing rates of Escherichia coli in suspension exposed to the stack solution of extract of garlic impregnated with vinegar for 10 min, Staphylococcus aureus exposed for 15 min, Candida albicans exposed for 25 min and Vibrio parahaemolyticus exposed for 30 min were 100%. Over 10% of calf serum in bacterial suspension had influence on germicidal efficacy of the vinegar garlic solution. The germicidal efficacy did not change significantly at temperature 10 - 35℃. Conclusions The vinegar garlic solution has good efficacy in killing vegetative forms of bacteria, fungi and Vibio parahaemolyticus. Organic substance has influence on its germicidal efficacy.