葱姜蒜复方抑菌作用的研究.docVIP

PAGE 18 葱姜蒜复方抑菌作用的研究 摘 要 本文选用大葱、大蒜、姜三种调味品分别进行水提和醇提并相互混合，共制得8种抑菌复方分别稀释成0.5g/ml，0.25g/ml，0.125g/ml，0.0625g/ml四种浓度，用滤纸片法对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌进行抑菌活性测定，同时确定葱、姜、蒜的最低抑菌浓度（MIC）。 结果表明：除葱姜蒜的水提取物复方没有明显抑菌作用，其余复方均具有较强的抑菌作用。其中水提物复方葱蒜、姜蒜对三种菌的抑菌效果均有增强的效果，醇提取物复方葱姜、葱蒜、葱姜蒜对三种菌的抑菌效果均有增强效果，而姜蒜的复方对金黄色葡萄球菌的抑菌效果增强。水提取物复方葱蒜、姜蒜对大肠杆菌及枯草芽孢杆菌的最低抑菌浓度为0.125g/ml，对金黄色葡萄球菌的最低抑菌浓度为0.25g/ml，葱姜蒜的复方对金黄色葡萄球菌的敏感性较强，其最低抑菌浓度为0.125g/ml。醇提取物的复方中葱姜蒜的醇复方的抑菌敏感性较强，其最低抑菌浓度为0.125g/ml，其他复方的最低抑菌浓度均为0.25g/ml。 关键词：葱姜蒜 ；抑菌作用；复方 Study on bacteriostatic action of compound prescription of the green onion, ginger and garlic Abstract In this paper, selection of green onions, garlic, ginger condiment three separate water and alcohol extract and mixed, a total of eight kinds of inhibition obtained were diluted into a formula with Health 0.5g/ml, 0.25g/ml, 0.125g/ml, 0.0625g/ml four concentrations, with filter paper made of E. coli, Bacillus subtillis, Staphylococcus aureus to antimicrobial activity assay, at the same time determine the onions, ginger, garlic minimum inhibitory concentration(MIC). The results showed that: In addition to green onions, ginger, garlic and water to extract antimicrobial compound no obvious role, and the rest of the compound have a strong antimicrobial effect. Aqueous extract of which compound onions and garlic, ginger and garlic on the inhibitory effect of three types of bacteria have enhanced the effect of onion extract compound and ginger, green onions and garlic, onions ginger, garlic for the inhibition of three bacteria have enhanced the effect of the effect. Water extract of compound onions and garlic, ginger and garlic to the Escherichia coli and Bacillus subtilis as the minimum inhibitory concentration 0.125g/ml, Staphylococcus aureus on the minimum inhibitory concentration for 0.25g/ml, green onions, ginger, garlic compound on the water sensitivity of Staphylococcus aureus strong, the minimum inhibitory concentration for 0.125g/ml.Extract of the compound in the green onions, ginger, gar