大蒜素抑菌作用
本试验以大蒜中大蒜素作为研究材料，通过扩散性滤纸片法研究大蒜素对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌圈大小，测定其抑菌效果。保持大蒜素浓度不变的情况下，在不同的处理条件下（紫外线照射、加热处理、药效稳定性）观察大蒜素是否对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌等抑菌作用有促进作用。结果表明：随着大蒜素溶液浓度的增加，抑菌的效果也逐渐明显。通过数据的分析对比可知，大蒜素溶液对三个细菌的抑菌情况为金黄色葡萄球菌＞枯草芽孢杆菌＞大肠杆菌。在保持大蒜素浓度为100%时，随着紫外线照射时间的不同、水浴温度的不同，大蒜素的抑菌圈会随之增大。但大蒜素的抑菌药效会随着时间的延长而下降。
关键词：大蒜素；抑菌作用；大肠杆菌；金黄色葡萄球菌；枯草芽孢杆菌
Abstract
In this experiment, the author utilized allicin in garlic as the research material. To determine allicin’s antibacterial effect, diffusion filter paper method was used to study the inhibition zone size of allicin against Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Meanwhile, under different treatment conditions (ultraviolet radiation, heat treatment, drug stability), the concentration of allicin remained unchanged, and whether allicin had a promoting effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and other antibacterial effects was observed in the experiment. The results showed that with the increase of the concentration of allicin solution, the antibacterial effect was gradually obvious. Through data analysis and comparison, it was manifested that the antibacterial property of allicin solution on the three bacteria was Staphylococcus aureus> Bacillus subtilis> Escherichia coli. When the concentration of allicin was at 100%, with the change of ultraviolet irradiation time and the water bath temperature, the bacteriostatic zone of allicin increased accordingly. However, the antibacterial effect of allicin decreased with the extension of time.
Key words: Allicin; antibacterial effect; Ecoli; Staphylococcus aureus; Bacillus subtilis
目录
1 前言 1
1.1 课题的来源及研究意义 1
1.2 国内外发展状况及研究背景 1
1.3课题研究内容及目标 2
2 试验材料和方法 2
2.1 试验材料与仪器 2
2.1.1 试验材料 2
2.1.2 试验仪器 3
2.2 试验方法 3
2.2.1 滤纸片法的抑菌试验 3
2.2.2 不同处理条件下大蒜素抑菌效果的影响 4
3. 结论与分析 5
3.1 大蒜素的抑菌效果 5
3.1.1 大蒜素对大肠杆菌的抑菌情况 5
3.1.2 大蒜素对金黄色葡萄球菌的抑菌情况 5
3.1.3 大蒜素对枯草芽孢杆菌的抑菌情况 6
3.2 不同处理条件下大蒜素抑菌效果的影响 7
3.2.1 紫外线照射大蒜素抑菌效果的影响 7
3.2.2 水浴处理大蒜素抑菌效果的影响 9
3.2.3 大蒜素药效持续时间抑菌效果的影响 11
4、结论 13
5 展望 13
附录 15
参考文献 19
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