摘要
以新鲜、陈2种大蒜为材料,95%乙醇为提取剂,浸提大蒜研磨液,以3种常见细菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌,用牛津杯法比较大蒜提取液对3种常见细菌的抑菌活性。结果表明:2种大蒜提取液对3种菌的生长均有较好的抑制作用,但抑制作用不同,2种浸提液抑制效果依次是:金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌,新鲜大蒜提取物的抑菌效果更佳。采用气相色谱-质谱分析大蒜提取物的挥发性主要化学成分,分析结果表明新鲜大蒜提取液中的主要挥发性有机成分有46种;陈大蒜提取液中的主要挥发性有机成分有54种。其中2种大蒜提取物的主要抑菌活性成分,含硫的化合物二烯丙基二硫醚、二烯丙基三硫醚的相对含量,在新大蒜中分别为5.336%,0.541%,在陈大蒜中分别为4.126%,0.791%。
Select fresh and aged garlics as raw materials, use 95% ethanol as extractant, extracting grinding fluid of garlic, different ethanol extracts of garlic are evaluated by Oxford cup method to discuss the antibacterial activity of three common bacteria such as Escherichia coli, Staphylococcus aureus, Bacillus subtilis, which are considered as testing bacteria. The results show that the two kinds of garlic extracts all have better inhibition on the growth of the three kinds of bacteria, but the inhibition effects are different. The inhibition effect is in the order of Staphylococcus aureus Escherichia coli〉Bacillus subtilis. Comparing the two kinds of garlic extracts, fresh garlic has better bacteriostatic effect than the aged garlic. The main volatile chemical components of garlic extract are analyzed by using gas chromatography-mass spectrometry to analyze two kinds of garlic extract ingredients. The results show that fresh garlic extract has 46 kinds of main volatile organic compounds, aged garlic extract has 54 volatile organic compounds. Two kinds of bacteriostatic activeingredients in garlic extract, sulfur-containing compounds, diallyl disulfide has 5. 336~ in fresh garlic, 4. 126~ in aged garlic and diallyl trisulfide has O. 541~ in fresh garlic, O. 791~~ in aged garlic.
出处
《中国调味品》
北大核心
2017年第11期35-39,43,共6页
China Condiment
基金
国家自然科学基金资助项目(31271854)
关键词
大蒜
大蒜提取物
牛津杯法
抑菌活性
化学成分
garlic
garlic extract
Oxford cup method
bacteriostatic activity
chemical component
