大蒜素提取条件的优化及其抑菌效果的研究

研究不同pH对大蒜素提取效果的影响和不同浓度大蒜素对3种病原菌抑菌效果的影响,得到以下结果:提取大蒜素的最佳pH6.5;紫皮蒜体内的大蒜素含量高于白皮蒜;同一大蒜素浓度下,紫皮蒜的抑菌效果优于白皮蒜;不同浓度的大蒜素对假单胞菌、大肠杆菌和金黄色葡萄球菌均有不同程度的抑菌效果,随着浓度的增加,抑菌效果愈加明显。对于假单胞菌,当大蒜素浓度达到25%时,病原菌可以完全被抑制;对于大肠杆菌和金黄色葡萄球菌,当大蒜素浓度达到50%时,病原菌可以完全被抑制。

Study on extractive condition optimization of allicin and restraining bacterium

Effect of pH on the yield of allicin and effect of different allicin concentrations on the restraining bacterium were studied. The results showed that the best extractive condition was pH 6.5. The yield of alllicn in purple skin garlic was more than the one in white skin garlic. Under the same allicin concentration, the effect of restraining bacterium in purple skin garlic was better than the one in white skin garlic. Different concentration of allicin had effects of restraining bacterium on Escherichia col...