| 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. 00 g·L-1,抑菌能力强于多菌灵和苯甲酸2倍以上。 |
| 关键词: 天然抑菌剂，蒜素制剂，抑菌能力 |
| DOI： |
| 分类号:S436.611.12,S633.4 |
| 基金项目:林业部“天然系列果蔬保鲜剂研究”项目 |
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| Bactericidal Effects of Different Allicin Agents on Fruit Fungi |
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| Abstract: |
| It was derived from bactericidal circle method that the bactericidal capacities of the garlic extracting produced by different technical conditionswere differently
correlated to allicin content at certain degrees. The minimum bactericidal contents
(MBC) to five fruit fungi of the extract, garlic essentialoil, and synthetic garlic oil were
1. 25-2. 00 g·L-1 which were less than half of the Bavistin and Sodium benzoic acid. |
| Key words: natural bactericidal agent,Allicin preparation,bactericidal capacity |
