大蒜汁对旋毛虫幼虫杀灭效果研究

目的：通过比较经不同浓度大蒜汁浸泡含旋毛虫肌幼虫的肉块对小鼠感染力的影响，来评估大蒜汁对旋毛虫幼虫的杀灭效果。方法30只昆明小鼠分为5组，喂食经不同浓度的大蒜汁（浓度分别为100.00%、50.00%、25.00%、12.50%）和生理盐水浸泡半小时含有旋毛虫肌幼虫的肉，饲喂30d后剖杀小鼠，观察和计数肌幼虫数。结果小鼠饲喂经100.00%、50.00%、25.00%、12.50%浓度大蒜汁和生理盐水浸泡半小时含有旋毛虫肌幼虫的肉后，在单位肌肉中检出旋毛虫肌幼虫数为0条、10条、60条、140条和235条。结论含旋毛虫肌幼虫的肉经一定浓度的大蒜汁浸泡后其旋毛虫肌幼虫的感染力会降低。

Kill effect of different concentrations of garlic juice on Trichinella spiralis muscle larva

Objective By comparing the different concentrations of garlic juice soak meat containing trichinella spiralis muscle larva influence on mice＆#39;s appeal, to assess the garlic juice on the killing effect of trichinella spiralis larvae. Methods Kunming mice were divided into 5 groups, only 30 fed by different concentrations of garlic juice concentration （100.00%, 50.00%, 25.00%, 12.50% respectively） and normal saline containing trichinella spiralis muscle larva soak for half an hour of meat, feeding profile control after 30 d kill mice, observation and counting muscle larvae. Results The mice fed by 100%, 50.00%, 25.00%, 12.50% concentration of garlic juice, and normal saline containing trichinella spiralis muscle larva soak for half an hour after meat, detection of trichinella spiralis muscle in muscle larvae number is 0, 10, 60, 140 and 235. Conclusion The infectivity of Trichinella spiralis muscle larvae was decreased after the treatment of certain concentrations with garlic juice.