摘要
以大肠杆菌、枯草芽孢杆菌、白色葡萄球菌、粘红酵母、黑曲霉为对象,研究了大葱的总提取物、蛋白成分、脂溶性成分及多糖成分的抑菌能力。结果表明,大葱总提取物对细菌和真菌均具有抑制作用,其中对白色葡萄球菌具有很强的抑制作用,对大肠杆菌和枯草芽孢杆菌也有一定的抑制作用,对粘红酵母黑曲霉也具有抑制能力;大葱脂溶性成分对细菌和真菌均具有抑制作用,大葱蛋白成分和多糖成分对细菌和真菌均没有抑制作用。研究表明,大葱中的抑菌成分主要为脂溶性成分。
Using E. coli, Bacillus subtilis, Staphylococcus candicans, Aspergillus niger, and Rhodotorula mucilaginosa as objectives, the antimicrobial activity of the extract of welsh onion （A llium stulosum L. ） was studied. The results indicated that, the whole extract from welsh onion had inhibition effect on both bacteria and fungi, and it had strong inhibition activity toward Staphylococcus candicans, some effect on E.coli, but had no effect on Bacillus subtilis, it inhibited the activity of Aspergillus niger and Rhodotorula mucilaginosa. The fat soluble extract had inhibition effect on bacteria and fungi, whereas the protein and polysaccharide extract had no antimicrobial activity, the results indicated that the antimicrobial activity of welsh onion was attributed to its fat soluble component.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期65-67,共3页
Food Research and Development
关键词
大葱
提取物
抑菌
Welsh onion （A llium stulosum L. ）
extracts
antimicrobial activity
