摘要
通过抑菌圈测定得出，不同工艺制取大蒜提取液的抑菌能力不同，并与蒜素含量呈现一定的相关关系。以苹果青霉菌等５种果实病原菌为试材，测出蒜素提取液、天然蒜精油和人工蒜素的最低抑菌浓度（ＭＢＣ）为１．２５～２．００ｇ·Ｌ－１，抑菌能力强于多菌灵和苯甲酸２倍以上。
It was derived from bactericidal circle method that the bactericidal capacities of the garlic extracting produced by different technical conditions were differently correlated to allicin content at certain degrees.The minimum bactericidal contents (MBC) to five fruit fungi of the extract,garlic essential oil,and synthetic garlic oil were 1.25-2.00 g·L-1 which were less than half of the Bavistin and Sodium benzoic acid.
出处
《西北农业大学学报》
CSCD
北大核心
1998年第3期81-85,共5页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
基金
林业部"天然系列果蔬保鲜剂研究"项目
关键词
天然抑菌剂
蒜素制剂
抑菌能力
果实
病原菌
natural bactericidal agent,Allicin preparation,bactericidal capacity
