大蒜汁的抑菌作用及稳定性研究

宋军霞 祁红兵 宁文醒

摘要 采用新鲜大蒜汁，选用大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为试验菌株，研究大蒜的抑菌特性;考察不同浓度的大蒜汁经过不同加热温度、不同加热时间和不同pH缓冲液处理对大蒜汁抑菌效果的影响。结果表明，大蒜汁的抑菌作用效果随着蒜汁浓度的升高而增强;在35 ℃条件下大蒜汁的抑菌效果最好，随着温度的升高大蒜汁抑菌作用逐渐减弱直至消失;在55 ℃条件下，大蒜汁的抑菌作用效果随着热处理时间的延长而逐渐减弱;大蒜汁在弱酸性的环境下抑菌作用较强;大蒜汁对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的最低抑菌浓度（MIC）分别为6.0%、8.0%和8.0%，最低杀菌浓度（MBC）分别为8.0%、12.0%和14.0%。

关键词 大蒜汁;抑菌作用;影响因素;稳定性

中图分类号 R285  文献标识码 A

文章编号 0517-6611（2021）24-0189-04

doi：10.3969/j.issn.0517-6611.2021.24.046

Study on Antibacterial Effects of Garlic Juice and Stability

SONG Jun-xia1，QI Hong-bing2，NING Wen-xing2 （1.School of Geographic Sciences，Lingnan Normal University，Zhanjiang，Guangdong 524048;2.School of Life Science and Technology，Lingnan Normal University，Zhanjiang，Guangdong 524048）

Abstract Fresh garlic juice was used in the experiment.Escherichia coli，Staphylococcus aureus and Bacillus subtilis were used as the experimental strains to study the antibacterial activity of garlic.The effect of different concentration of garlic juice on the antibacterial effect of garlic juice after different heating temperature，heating time and different pH buffer solution was investigated.The results showed that the antibacterial effect of garlic juice increased with the increase of garlic juice concentration.Under the condition of 35 ℃，the garlic juice had the best antibacterial effect.With the increase of the temperature，the antibacterial effect of garlic juice gradually weakened and disappeared.Under the condition of 55 ℃，the antibacterial effect of garlic juice was gradually decreased with the increase of heat treatment time.The effect of garlic juice on the weak acidity of pH was stronger.The minimum inhibitory concentration （MIC） of garlic juice against Escherichia coli，

Bacillus subtilis and  Staphylococcus aureus was 6.0%，8.0% and 8.0%，respectively，and the minimum bactericidal concentration （MBC） was 8.0%，12.0% and 14.0%，respectively.

Key words Garlic juice;Antibacterial effect;Influencing factors;Stability

基金項目 岭南师范学院校内项目 （2019）。

作者简介 宋军霞 （1971— ），女，河南信阳人，实验师，从事自然地理研究。通信作者，副教授，博士，从事微生物发酵研究。

收稿日期 2021-08-03

大蒜，也叫葫蒜，俗称蒜头，百合科葱属，属多年生草本植物。大蒜营养丰富[1]，风味独特。大蒜与其他葱属植物最主要的区别是大蒜独特的辛辣气味，正是由于这种气味可以解除腥味，大蒜成为厨房烹饪不可或缺的调料之一。大蒜中的活性成分主要是一些含硫化合物，大蒜素[2]也叫蒜辣素，是主要的活性成分，大蒜素是三硫代烯丙醚类化合物，存在于百合科植物大蒜的鳞茎中。大蒜素的分子式为C6H10S2O，是一种强的抗氧化剂[3-5]和杀菌物质[6-9]。……