摘要
运用浓度梯度法,研究以蒸馏水、无水乙醇、石油醚为溶剂的大蒜提取液对枯草芽孢杆菌、蜡样芽孢杆菌、荧光假单胞菌及铜绿假单胞菌的生长抑制作用。结果表明,3种大蒜提取液的抑菌效果主要表现为无水乙醇>蒸馏水>石油醚,浓度越高,抑菌作用越强;且对枯草芽孢杆菌、蜡样芽孢杆菌的生长抑制效果最好,且当最低浓度为0.25 g/mL时也表现出抑菌效果,但对荧光假单胞菌、铜绿假单胞菌的最低抑菌浓度均大于0.5 g/mL;同时,石油醚大蒜提取液对铜绿假单胞菌的生长没有抑制效果。通过研究不同溶剂的大蒜提取液对4种食品中常见致病菌的生长抑制作用,以期为大蒜资源开发利用及在食品安全中的推广应用提供基础依据。
The inhibitory effects of garlic extract with distilled water,absolute ethanol and petroleum ether as solvents on the growth of Bacillus subtilis,Bacillus cereus and Pseudomonas fluorescens and Pseudomonas aeruginosa were studied by concentration gradient method.The results showed that the antibacterial effects of three garlic extracts were mainly as follows:anhydrous ethanol>distilled water>petroleum ether.The higher the concentration,the stronger the antibacterial effect.And the growth inhibition effect of Bacillus subtilis and Bacillus cereus was the best,and it also showed bacteriostatic effect when the lowest concentration was 0.25 g/mL,but the minimum inhibitory concentration of Pseudomonas fluorescens and Pseudomonas aeruginosa were greater than0.5 g/mL.Meanwhile,petroleum ether garlic extract had no inhibitory effect on the growth of Pseudomonas aeruginosa.The inhibitory effects of garlic extracts with different solvents on the growth of common pathogenic bacteria in four kinds of foods were studied in order to provide a basis for the development and utilization of garlic resources and its application in food safety.
作者
付有亮
黄坤宁
FU Youliang;HUANG Kunning(Guizhou Testing Technology Research and Application Center,Guiyang 550002,China)
出处
《食品安全导刊》
2022年第6期90-93,共4页
China Food Safety Magazine
基金
贵州省科学院青年基金项目(黔科院J字[2021]36号)。
关键词
大蒜
蒸馏水
无水乙醇
石油醚
抑菌作用
Allium sativum
distilled water
anhydrous ethanol
petroleum ether
antibacterial effect
