洋葱抑菌作用研究

目的]研究浓度以及不同提取工艺对洋葱提取物抑菌作用的影响。方法]对生熟洋葱汁的抑菌能力、不同浓度的生熟洋葱汁抑菌效果、生熟洋葱汁对不同菌种的抑制作用及不同提取方法从洋葱中提取的具有抑菌作用脂溶性物质抑菌能力进行比较。结果]生洋葱汁的抑菌效果比熟洋葱汁的抑菌效果好,洋葱汁对革兰氏阳性菌(枯草芽孢杆菌)和革兰氏阴性菌(大肠杆菌)都产生抑菌作用,而对酿酒酵母和米曲霉没有抑菌作用。洋葱汁对革兰氏阴性菌的抑制作用比对革兰氏阳性菌的抑制效果好,在效价浓度以上,随生洋葱汁浓度的增大对革兰氏阳性菌和革兰氏阴性菌的抑菌效果越好。生洋葱汁对大肠杆菌和枯草芽孢杆菌的最低抑菌时的洋葱汁液与无菌水比例均为1.30∶1.00。结论]为洋葱的日常食用以及洋葱在食品工业中的深加工和保健食品开发提供了科学依据。

Study on Bacteriostasis of Onion

Objective] The aim was to study the effect of concentrations and different extraction processes on the bacteriostasis of onion extractive.Method] The paper compared the antibiotic ability of raw and cooked onion juice,the bacteriostatic efficacy of raw and cooked onion juice with different concentrations,the inhibitory action of raw and cooked onion juice to different strains,as well as the antibiotic ability of liposoluble substance extracted from onion using different extracting methods.Result] The bacteriostatic efficacy of raw onion juice is better than cooked onion juice,and onion juice have bacteriostasis to gram-negative bacterium(Escherichia coli) and gram-positive bacterium(Bacillus subtilis),and have no bacteriostasis to Saccharomyces cerevisiae and Aspergillus oryzae.Moreover,the bacteriostatic efficacy for gram-negative bacterium is better than gram-positive bacterium.In the valence concentration,with the increase of onion juice concentration,the bacteriostatic effect to gram-positive bacterium and gram-negative bacterium are much better.When the bacteriostatic effect to E.coli and B.subtilis was lowest,the proportion of onion juice to bacteria free water was 1.30∶1.00.Conclusion] The study provided scientific basis for regular diet of onion and deep processing of onion in food industry as well as health food development.