山葵和辣根浸提物抑菌效果比较

Comparison of Bacteriostatic Effect of Wasabi and Horseradish Extracts

采用二乙胺滴定法分别对山葵和辣根乙醚浸提物中的异硫氰酸酯进行含量测定,使用滤纸片法分别测定山葵浸提物和辣根浸提物的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。结果表明,山葵浸提物中异硫氰酸酯含量与辣根浸提物中异硫氰酸酯含量存在差异,辣根浸提物中异硫氰酸酯含量为32.10%,山葵浸提物中异硫氰酸酯含量为26.27%。辣根浸提物与山葵浸提物对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌均有抑制作用。辣根浸提物对金黄色葡萄球菌的最小杀菌浓度为0.50%;对大肠杆菌的最小杀菌浓度为1%;对枯草芽孢杆菌的最小杀菌浓度为0.50%。山葵浸提物对金黄色葡萄球菌的最小杀菌浓度为0.50%;对大肠杆菌的最小杀菌浓度为0.50%;对枯草芽孢杆菌的最小杀菌浓度为1%。

The contents of isothiocyanate in Wasabi and Horseradish ether extracts were determined by diethylamine titration,and the minimum inhibitoryconcentration(MIC)and minimum bactericidal concentration(MBC)of Wasabi and Horseradish extracts were determined by filter paper.The results showed that the content of isothiocyanate in Wasabi extract was different from that of Horseradish extract.The content of isothiocyanate in horseradish extract was 32.10%and that of isothiocyanate in Wasabi extract was 26.27%.Horseradish extract and Wasabi extract had inhibitory effects on Staphylococcus aureus,Bacillus subtilis and Escherichia coli.The minimum bactericidal concentration of horseradish extract against Staphylococcus aureus,Escherichia coli,and Bacillus subtilis was 0.50%,1%,and 0.50%respectively.The minimum bactericidal concentration of wasabi extract against Staphylococcus aureus,Escherichia coli,and Bacillus subtilis was 0.50%,0.50%,and 1%respectively.