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| 超声波萃取蒜中抑菌物质研究 | |
| 引用本文： | 安志达,张丽莎,闫金萍. 超声波萃取蒜中抑菌物质研究[J]. 微量元素与健康研究, 2010, 27(1): 44-45 |
| 作者姓名： | 安志达 张丽莎 闫金萍 |
| 作者单位： | 河北理工大学轻工学院,河北,唐山,063000 |
| 基金项目： | 河北理工大学轻工学院大学生科技创新基金 |
| 摘 要： | 采用超声波萃取法提取大蒜中抑菌物质,通过抑菌圈直径,比较不同条件下提取的活性物质的抑菌效果,进而选择最优的提取工艺。所选用的菌种为大肠杆菌、白色葡萄球菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母菌以及鸡蛋表面混合菌种。实验表明:最优的萃取条件为:255 W、30℃1、5 min。 |
| 关 键 词： | 超声波 蒜 抑菌实验 |
Ultrasonic extraction of garlic in the study of antibacterial substance |
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| AN Zhi-da,ZHANG Li-sha,YAN Jin-ping. Ultrasonic extraction of garlic in the study of antibacterial substance[J]. Studies of Trace Elements and Health, 2010, 27(1): 44-45 | |
| Authors: | AN Zhi-da ZHANG Li-sha YAN Jin-ping |
| Affiliation: | AN Zhi- da, ZHANG Li- sha, YAN din - ping ( College of Light Industry, Hebei Polytechnic University, Habei Tungshan 063000, China ) |
| Abstract: | Garlic in the main antibacterial substance allicin, in addition also contains diallyl sulfide, dialiyl sulfide class, alliin and other sulfur- containing esters have a strong antimicrobial effect one. In this study, garlic was extracted using ultrasonic extraction of antibacterial substances, through the filter paper under the condition of antibacterial test to compare different active substances extracted from the inhibition zone diameter, and then choose the best extraction process. The selected strains of E. coil, Staphylococcus albus, Staphylococcus aureus, Bacillus subtilis, yeast, and eggs in the surface mixed bacteria. Experimental results show that： the optimal extraction conditions： 255 W, 30℃, 15 min. |
| Keywords: | Ultrasound garlic the study of experiment |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |