洋葱汁液抑菌作用的研究

Study on Bacteriostasis of Onion Juice

为挖掘洋葱在食品工业中的深加工和保健食品功能,为洋葱产业化发展提供参考,采用抑菌圈法测定不同浓度生、熟洋葱汁液对大肠杆菌(E.coli)和金黄色葡萄球菌(S.aureus)的抑制效应。结果表明,不同浓度的洋葱汁液之间以及生、熟洋葱汁液之间的抑菌效果差异均较为显著,高浓度的洋葱汁液的抑菌效果显著优于低浓度洋葱汁液,相同浓度的生洋葱汁液的抑菌效果优于熟洋葱汁液,洋葱汁液对金黄色葡萄球菌的抑制作用明显强于大肠杆菌。

The bateriostasis of uncooked and cooked onion juices with different concentrations on E.coli and S.aureus was determined by the inhibition zone method to develop its function of health food and to provide reference for its deep processing.The results showed there were significant difference in bateriostasis between uncooked and cooked onion juice under the same concentration and between different concentrations of uncooked or cooked onion juice,the bateriostasis of the onion juice with higher concentration was significantly better than the onion juice with lower concentration,the bateriostasis of the uncooked onion juice with the same concentration was better than the cooked onion juice with the same concentration,and the onion juice had better bateriostasis on S.aureus than on E.coli.