四种天然植物源物质抑菌作用研究

Study on antimicrobial actions of four kinds plant juice

研究了4种常见的天然植物源材料(大蒜、大葱、生姜、洋葱)榨汁液对金黄色葡萄球菌和大肠杆菌的抑菌作用。采用牛津杯法测定4种榨汁液在不同浓度、不同p H、热处理、复配处理等因素下的抑菌能力,并与化学防腐剂进行对比。结果表明,4种植物榨汁液对这2种细菌均有不同程度的抑制作用,且表现出对金黄色葡萄球菌的抑制作用强,对大肠杆菌的抑菌作用相对较弱。4种榨汁液中大蒜汁抑菌能力最强,最小抑菌浓度为6.25%,大葱汁对金黄色葡萄球菌最小抑菌浓度为12.5%,对大肠杆菌最小抑菌浓度为25%,生姜汁与洋葱汁的最小抑菌浓度为50%,不同p H、热处理等因素处理对抑菌效果有一定影响,榨汁液复配后提高了对指示菌的抑菌作用。与化学防腐剂相比,植物源榨汁液的抑菌效果强于或等同于化学防腐剂抑菌效果。

This paper reviewed the antimicrobial properties of four kinds of plant（ garlic, scallion, ginger and onion） juice against Staphylococcus aureus and Escherichia coli. The antimicrobial properties of 4 kinds plant juice at different concentration,p H,heat treatment and compounded juice were measured by oxford cup,which compared with chemical preservatives. Results showed that the four kinds of plant juice had different bacteriostatic activities. It also pointed that they had stronger inhibitory against S.aureus than E.coli. The garlic juice had the strongest antimicrobial actions in four plant juice. The minimal inhibitory concentration（MIC） was6.25%.The MIC of green Chinese onio juice against S.aureas was 12.5%,the MIC of green Chinese onio juice against E.coli was 25%. The MIC of ginger and onion juice against S.aureus and E.coli were 50%. It had a certain effect on the antimicrobial actions of different p H,heat treatment. The results indicated that compounded plant juice had obvious inhibition on S.aureus and E.coli. Compared with chemical preservatives,the four kinds of plant juice had better antimicrobial properties or was equivalent properties.