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目的研究大蒜提取物对副溶血弧菌的抑制作用,确定最佳抑菌条件。方法有机溶剂法提取物大蒜素,定硫法确定提取率。采用牛津杯法,比较在不同p H值溶液中,不同温度条件及不同紫外线照射时间大蒜提取物对副溶血弧菌抑制能力的差别。结果大蒜提取物能有效抑制副溶血弧菌。最小抑菌浓度为18.25 mg/m L;大蒜提取物100.00%浓度时表现出显著抑菌活性,抑菌能力随浓度下降而下降,浓度低于12.50%时下降明显;温度高于50℃时,大蒜提取物易被氧化,抑菌能力差;紫外照射显著抑制大蒜提取物的抑菌能力;相比碱性条件,大蒜提取物在酸性和中性条件下抑菌效果更为显著。结论大蒜提取物对副溶血弧菌有明显抑制作用,抑菌效果随处理条件的改变而改变。
Objective To study the inhibitory effect of garlic extract on Vibrio parahaemolyticus and determine the optimal antibacterial conditions. Methods Allicin, an organic solvent method, was used to determine the extraction rate. The Oxford cup method was used to compare the inhibitory effect of garlic extract on Vibrio parahaemolyticus under different temperature conditions and different ultraviolet irradiation time in different pH value solutions. Results garlic extract can effectively inhibit Vibrio parahaemolyticus. The minimum inhibitory concentration of 18.25 mg / m L; 100.00% garlic extract showed significant antibacterial activity, antibacterial ability decreased with the concentration decreased, the concentration decreased significantly below 12.50%; temperature is higher than 50 ℃, Garlic extract is easy to be oxidized, bacteriostasis ability is poor; UV irradiation significantly inhibited the antibacterial ability of garlic extract; compared with alkaline conditions, garlic extract under acidic and neutral conditions antibacterial effect is more significant. Conclusion Garlic extract has significant inhibitory effect on Vibrio parahaemolyticus, and the antibacterial effect changes with the change of treatment conditions.