摘要
采用琼脂扩散法及肉汤稀释法研究了大蒜精油的抗菌活性。使用GC-MS分析此精油的成分,其中二烯丙基三硫醚(49.23%)及二烯丙基二硫醚(19.35%)为最主要成分。以枯草芽孢杆菌、金黄色葡萄球菌、表皮葡萄球菌、大肠杆菌、绿脓杆菌、变形杆菌、黑曲霉和白色念珠菌为供试菌种,结果显示大蒜精油对于所选的8种菌均有一定的抗菌活性,尤对黑曲霉、白色念珠菌和表皮葡萄球菌有较好的杀灭作用。实验证明大蒜精油在食品及医药工业有广泛的应用前景。
The study describes the antimicrobial activity of garlic essential oil. The antimicrobial activity of the oil was evaluated using agar diffusion and broth microdilution methods. The sample of the essential oil was analyzed by GC - MS. Diallyl trisulfide （49.23%） and diallyl disulfide （19.35%） appeared as the main components. The antimicrobial effect of the garlic oil was studied in vitro against Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris, Aspergillus nigar and Candida albicans. The antimicrobial test results showed that the oils had a great potential antimicrobial activity against all 8 microorganisms especially to Aspergillus nigar, Candida albicans and Staphylococcus epidermidis. Results presented here may suggest that the essential oil of garlic possesses antimicrobial properties, and therefore is a potential source of antimicrobial ingredients for the food and pharmaceutical industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期103-105,共3页
Food Science
关键词
大蒜
精油
抗菌活性
GC-MS
garlic
essential oil
antimicrobial activity： GC-MS
