摘要
目的观察大蒜液与乙醇混合液杀菌效果及其影响因素。方法采用悬液定量杀菌试验方法对其进行了研究。结果在20℃条件下,大蒜原液与体积分数50%乙醇1：1混合液作用5 min,对悬液内金黄色葡萄球菌、白色念珠菌及大肠杆菌杀灭率均为100%。将大蒜液乙醇混合液放入玻璃瓶内加盖于54℃保存14 d后,杀菌效果无变化。含50%小牛血清在作用5 min条件下,显示出轻微影响。pH值为6.0条件下,对大蒜乙醇混合液杀灭金黄色葡萄球菌的效果有轻微影响。作用温度在10-30℃范围内,大蒜乙醇混合液杀菌效果基本无变化。结论大蒜乙醇混合液杀菌效果较好,储存稳定,受温度、有机物、pH值等因素影响较小。
Objective To observe the germicidal efficacy of mixed solution of garlic and ethanol and its influencing factors. Methods Suspension quantitative germicidal test method was used to carry out study. Results Under condition of 20℃, 1 ： 1 mixture of garlic stock solution and 50% （v/v） ethanol with a 5 min contact time killed 100% of Staphylococcus aureus, Candida albicans and Escherichia coli. After the mixture of garlic solution and ethanol was put in capped glass bottle and stored at 54℃for 14 days, its germicidal efficacy did not change. 50% calf serum showed slight influence on its germicidal efficacy under condition of 5 min contact time. pH 6.0 slightly influenced the efficacy of mixed solution of garlic and ethanol in killing Staphylococcus aureus. At the temperature range of 10 -30℃, the germicidal efficacy of mixed solution of garlic and ethanol essentially did not change. Conclusion The mixed solution of garlic and ethanol has good germicidal efficacy. It is stable during storing and is little influenced by the factors such as temparature, organic substance and pH value.
出处
《中国消毒学杂志》
CAS
北大核心
2007年第3期232-233,共2页
Chinese Journal of Disinfection
基金
南宁市科学研究与技术开发计划项目(20020408)
关键词
大蒜液
乙醇
杀菌效果
影响因素
garlic solution
ethanol
germicidal efficacy
influential factor
