葱姜蒜及其复配物的抗菌性能研究

Study on the antibacterial capability of onion,ginger,garlic and their mixtures

文章对洋葱、生姜和大蒜及其复配物的抗菌性能进行了研究。结果表明:大蒜的抗菌性能最好,洋葱和生姜的抗菌性能较差;并且葱姜蒜间存在抗菌的协同作用和拮抗作用。

The antibacterial capability of onion , ginger , garlic and their mixtures was studied in this paper. The results show that the antibacterial capability of garlic is the best, but onions and gingers are weaker, and there are synergistic action and antagonistic effect among of them in anti- bacterial capability.