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1、葱姜蒜复方抑菌作用的研究摘要本文选用大葱、大蒜、姜三种调味品分别进行水提和醇提并相互混合，共制得8种抑菌复方分别稀释成0.5g/ml，0.25g/ml，0.125g/ml，0.0625g/ml四种浓度，用滤纸片法对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌进行抑菌活性测定，同时确定葱、姜、蒜的最低抑菌浓度（MIC）。结果表明：除葱姜蒜的水提取物复方没有明显抑菌作用，其余复方均具有较强的抑菌作用。其中水提物复方葱蒜、姜蒜对三种菌的抑菌效果均有增强的效果，醇提取物复方葱姜、葱蒜、葱姜蒜对三种菌的抑菌效果均有
2、增强效果，而姜蒜的复方对金黄色葡萄球菌的抑菌效果增强。水提取物复方葱蒜、姜蒜对大肠杆菌及枯草芽孢杆菌的最低抑菌浓度为0.125g/ml，对金黄色葡萄球菌的最低抑菌浓度为0.25g/ml，葱姜蒜的复方对金黄色葡萄球菌的敏感性较强，其最低抑菌浓度为0.125g/ml。醇提取物的复方中葱姜蒜的醇复方的抑菌敏感性较强，其最低抑菌浓度为0.125g/ml，其他复方的最低抑菌浓度均为0.25g/ml。关键词：葱姜蒜；抑菌作用；复方18Studyonbacteriostaticactionofcompoundpr
3、escriptionofthegreenonion,gingerandgarlicAbstractInthispaper,selectionofgreenonions,garlic,gingercondimentthreeseparatewaterandalcoholextractandmixed,atotalofeightkindsofinhibitionobtainedweredilutedintoaformulawithHealth0.5g/ml,0.25g/ml,0.125g/ml,0.06
4、25g/mlfourconcentrations,withfilterpapermadeofE.coli,Bacillussubtillis,Staphylococcusaureustoantimicrobialactivityassay,atthesametimedeterminetheonions,ginger,garlicminimuminhibitoryconcentration(MIC).Theresultsshowedthat:Inadditiontogreenonions,ginger
5、,garlicandwatertoextractantimicrobialcompoundnoobviousrole,andtherestofthecompoundhaveastrongantimicrobialeffect.Aqueousextractofwhichcompoundonionsandgarlic,gingerandgarlicontheinhibitoryeffectofthreetypesofbacteriahaveenhancedtheeffectofonionextractc
6、ompoundandginger,greenonionsandgarlic,onionsginger,garlicfortheinhibitionofthreebacteriahaveenhancedtheeffectoftheeffect.Waterextractofcompoundonionsandgarlic,gingerandgarlictotheEscherichiacoliandBacillussubtilisastheminimuminhibitoryconcentration0.12
7、5g/ml,Staphylococcusaureusontheminimuminhibitoryconcentrationfor0.25g/ml,greenonions,ginger,garliccompoundonthewatersensitivityofStaphylococcusaureusstrong,theminimuminhibitoryconcentrationfor0.125g/ml.Extractofthecompoundinthegreenonions,ginger,garlic
8、alcoholsensitiveantibacterialcompound,theminimuminhibitoryconcentrationfor0.125g/ml,theothertheminimuminhibitoryconcentrationofcompoundwere0.25g/ml.Keywords：greenonions,gingerandgarlic;compound;Bacteriostasis18目 录摘要IAbstractII目 录1第1章前
