洋葱原汁抑菌活性的研究

Study on Antibacterial Activity of Raw Onion Juice

研究了洋葱原汁对大肠杆菌和产气肠杆菌的抑菌活性,结果表明:洋葱原汁对大肠杆菌和产气肠杆菌均有抑菌能力,且随着浓度的增大抑菌能力增强。洋葱原汁经高温处理后的抑菌效果明显低于未经处理的对照组。偏酸性的环境有利于洋葱原汁抑菌作用的发挥,在pH值为6时达到了最佳的抑菌效果。Fe2+对洋葱原汁的抑菌活性有抑制作用,其余的金属离子无抑制作用。向大肠杆菌菌体中添加洋葱原汁后检测碱性磷酸酶活性,表明洋葱汁能使菌体细胞壁的通透性增大。

Bacteriostatic effects of fresh onion juice on Enterobacter aerogenes and Escherichia coli are studied in this paper. The results show that inhibitory effects of raw onion juice strengthen with the increasing of concentration. After treated by high temperature, the inhibitory effect of onion juice is lower than that without treatment. Bacteriostatic effect is obvious in the acidic environment, and the effect is the best when pH is 6.0. Only Fez＋ is inhibitory to bacteriostatic effect of onion juice. The alkaline phosphatase activities of E. coli is tested after adding raw onion juice, which shows that onion juice could increase the permeability of E. coli cell wall.