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当前位置: 首页 > 文章 > 大蒜素与柚皮提取物对鼠伤寒沙门氏杆菌抑菌作用的研究 黑龙江畜牧兽医 2020 (1) 114-118
Position: Home > Articles > Study on the combined antibacterial activity of allicin and pomelo peel extract against Salmonella typhimurium Heilongjiang Animal Science and Veterinary Medicine 2020 (1) 114-118

大蒜素与柚皮提取物对鼠伤寒沙门氏杆菌抑菌作用的研究

作  者：
刘超怡;袁浩麟;张世瑶;高鹏宁;李方方;刘祖翔
单  位：
黄河科技学院
关键词：
大蒜素;柚皮提取物;鼠伤寒沙门氏杆菌;MIC;联合抑菌效果
摘  要：
为了探讨大蒜素和柚皮提取物对鼠伤寒沙门氏杆菌的体外抑菌效果,试验以酶解法提取大蒜素,以乙醇回流浸提法提取柚皮中的黄酮素,以水蒸气蒸馏法提取柚皮精油;用K-B法分别测定大蒜素、柚皮黄酮素、柚皮精油单用及联合后的抑菌圈直径,以琼脂稀释法测定大蒜素、黄酮素、柚皮精油的最小抑菌浓度(MIC),用微量棋盘稀释法测定联合抑菌效果,计算部分抑菌浓度的FIC指数,并考查温度、pH值对联合抑菌剂的影响。结果表明:大蒜素与柚皮黄酮素联合对沙门氏杆菌的FIC指数为0.34,表现为协同作用,大蒜素与柚皮精油联合对沙门氏杆菌的FIC指数为1,表现为相加作用。温度、pH值对联合抑菌剂的稳定性影响显著,联合抑菌剂适于在pH值中性、温度小于50℃条件下发挥抑菌活性。说明大蒜素、柚皮黄酮素、柚皮精油对鼠伤寒沙门氏杆菌均具有良好的抑菌作用,其中大蒜素的抑菌活性强于柚皮提取物,两者联合后抑菌作用明显增强。
译  名：
Study on the combined antibacterial activity of allicin and pomelo peel extract against Salmonella typhimurium
作  者：
LIU Chaoyi;YUAN Haolin;ZHANG Shiyao;GAO Pengning;LI Fangfang;LIU Zuxiang;Huanghe S&T University;
关键词：
allicin;;pomelo peel extract;;Salmonella typhimurium;;MIC;;joint antibacterial effect
摘  要：
To investigate the joint antibacterial effect of allicin and pomelo peel extract on Salmonella typhimurium in vitro. Allicin was extracted by enzymatic hydrolysis, flavonoids from pomelo peel by ethanol reflux extraction and essential oil from pomelo peel by steam distillation. The inhibitory zone diameter of allicin, flavonoids and naringin essential oils alone and in combination was determined by K-B method, and the minimum inhibitory concentration of allicin, flavonoids and naringin essential oils was determined by AGAR dilution method(MIC). Microchessboard dilution method was used to measure the effect of combined bacteriostasis, FIC index of partial bacteriostasis concentration was calculated, and the effects of temperature and pH on the effect of combined bacteriostasis as defined in the following paper were investigated. The results showed that the FIC index of salmonella was 0.34 in combination with allicin and naringin. The FIC index of salmonella was 1 in combination with allicin and pomelo peel essential oil. Temperature and pH have significant effects on the stability of the combined bacteriostatic agent, and are suitable for exerting bacteriostatic activity at a neutral pH value of less than 50 ℃. It illustrated that allicin, flavonoids and pomelo peel oil had good antibacterial activity against Salmonella typhimurium. The antibacterial activity of allicin was stronger than that of pomelo peel extract.

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