大蒜素对金黄色葡萄球菌抑菌作用的研究

[目的]研究不同种类,不同处理方法蒜液抑菌效果及大蒜素最低抑菌浓度和对金黄色葡萄球菌生长曲线的影响,为进一步利用大蒜素资源提供理论依据。[方法]用大蒜提取蒜液为材料,定硫法测定其中蒜素含量,研究大蒜素对金黄色葡萄球菌的抑菌作用。[结果]大蒜液中含有的大蒜素对金黄色葡萄球菌有明显的抑制作用,经过机械破碎或挤压得到的蒜液抑菌效果比蒸煮后蒜液好,紫蒜抑菌效果优于白蒜,蒜素的最低抑菌浓度为32 mg/ml。细菌生长曲线表明,对数生长期的金黄色葡萄球菌对大蒜素敏感,而稳定期的菌体抑制作用较弱。[结论]大蒜素在体外对金黄色葡萄球菌有很好的抑菌作用。

Bacteriostatic Activity of Allicin against Staphylococcus aureus

[Objective] To study the bacteriostatic activity of garlic liquid,the minimum inhibitory concentration(MIC) of allicin and its impact on the growth curve of Staphylococcus aureus,so as to provide theoretical basis for further utilizing the garlic resources.[Method] The garlic liquid was extracted,and its content of allicin was determined by fix sulfur method to study the bacteriostatic activity of allicin against Staphylococcus aureus.[Result] Allicin had obvious bacteriostasic effect against Staphylococcus aureus,and the bacteriostatic effect of allicin prepared through mechanical crushing or pressing was better than that prepared through cooking,and that of purple garlic was better than white garlic,the minimum inhibitory concentration(MIC) was 32 mg/ml.As indicated by the bacterial growth curve,the logarithmic phase of Staphylococcus aureus was sensitive to the allicin,but fairly weak when it close to stable stage.[Conclusion] The allicin had great in vitro bacteriostatic effect against Staphylococcus aureus.