摘要
大蒜含独具的生物活性物质——大蒜素(allicin),具有广谱类抑菌作用。经三种不同方式处理后,检验大蒜对不同常见真菌的抑制作用,找出针对相应真菌抑菌率最高的大蒜处理方式。试验证明生蒜对真菌的抑制效果最为明显,先研磨再经熟化的大蒜对真菌也具有一定抑制效果。不同浓度生熟蒜的抑菌率之间的差异达到了极显著,即高浓度的生熟蒜的抑菌作用比低浓度的抑菌作用强。
There is the unique bioactive substances-allicin in garlic. It has broad general category inhibitory role. Through three different treatment methods, it is examined the different common fungal inhibition of garlic, and find the treatment method of garlic with highest antibacterial rates approach. Health garlic to the inhibitory effects of fungi is most obvious, pre-polished garlic also has a certain inhibition to fungus. The difference is extremely remarkable. The restraining effect is more evident as the concentration is high.
出处
《食品工业》
北大核心
2008年第3期23-25,共3页
The Food Industry
基金
廊坊师范学院科学研究项目LSZQ200607
廊坊市科技局2006050245共同资助
关键词
大蒜素
真菌
抑菌率
allicin
fungi
antimicrobial rate
