大理独蒜与丫蒜提取物体外抑菌效果研究

目的:研究大理独蒜和丫蒜的乙醇提取物对金黄色葡萄球菌标准株(ATCC 25923)、大肠杆菌标准株(ATCC 25922)、白色念珠菌标准株(ATCC 90029)、耐甲氧西林金黄色葡萄球菌临床分离株(1420)和耐超广谱β-内酰胺酶大肠杆菌临床分离株(021606)的抑菌效果。方法:采用乙醇萃取法制备独蒜提取物与丫蒜提取物,采用K-B法进行体外抑菌实验,常量稀释法检测MIC。结果:经t检验、Games-Howell检验分析,大理独蒜与大理丫蒜的提取物对实验菌株均有不同程度的抑菌效果,不同蒜种对同一菌株的抑菌效果也不相同。丫蒜提取物对实验中耐超广谱β-内酰胺酶大肠杆菌(021606)的抑菌效果比对大肠杆菌标准株的抑菌效果好,差异具有统计学意义;而独蒜提取物对实验中白色念珠菌的抑菌效果比对实验中其他细菌的抑菌效果好,同时独蒜提取物对白色念珠菌的抑菌效果比丫蒜提取物强,差异具有统计学意义。结论:大理独蒜和丫蒜提取物对实验中的细菌和白色念珠菌的抗菌效果有一定的差异,为大蒜提取物在临床和食品防腐剂的开发应用方面提供了实验依据。

Research on In Vitro Bacteriostatic Activity of Extracts of Single-clove Garlic and Multi-clove Garlic from Dali

Objective：To study the bacteriostatic activity of single-clove garlic and multi-clove garlic from Dali on Staphylococcus aureus （ATCC 25923）, Escherichia coli （ATCC 25922）. methicillin resistant Staphylococcus aureus （1420）. extended spectrumβ- tactamases resistance Escherichia coli （021606）. Candida albicans （ATCC 90029）. Methods. Extracts of single-clove garlic and multi-clove garlic as antibaeterials were prepared by using ethanol extraction method, and In vitro bacteriostatic activity and MIC were detected by Kirby-Bauer（K-B） method and Macro dilution method respectively, and Statistical analysis was used. Resets：Sta- tistics analysis of these data by t-test and Games-Howell tests and analysis demonstrated that there were both different levels bacteri-ostatic effects of extracts from single-clove garlic and multi-clove garlic from Dali on the strain used in this study, and different kind＇s garlic showed different levels bacteriostatic effects on same strain. The bacteriostatic effect of extracts of single-clove garlic on ex-tended spectrumβ-lactamases resistance Escherichia coli （021606） was better than that of multi-clove garlic, and this difference was statistically significant, and the bacteriostatic effect of extracts of single-clove garlic on Candida albicans was better than that of other bacteria, and extracts of single-clove garlic on Candida albicans was better than that of multi-clove garlic. Conclusion： There are dif- ferent bacteriostatic activity of extracts of single-clove garlic and multi-clove garlic on bacteria and Candida albicans in this researchthis research can provide experiment basis for developing and application of garlic extracts in clinic and food preservatives.