中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
5期
20-22
,共3页
调味品%抑菌性%最小抑菌浓度
調味品%抑菌性%最小抑菌濃度
조미품%억균성%최소억균농도
spice%antibacterial activity%the minimum inhibitory concentration
以食醋、花椒、生姜、大蒜、桂皮5种家庭生活常见的调味品为研究对象，用常温直接研磨（生姜、大蒜）和水蒸气蒸馏法（桂皮、花椒）的方法制备提取液，以3种常见食源性致病菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌，采用滤纸片法进行体外抑菌实验，并确定它们的最小抑菌浓度（MI C ）。5种物质对金黄色葡萄球菌的抑制效果为大蒜＞生姜＞食醋＞桂皮＞花椒，对大肠杆菌的抑制效果为生姜＞大蒜＞食醋＞桂皮，花椒对大肠杆菌几乎无抑菌性，对枯草芽孢杆菌的抑制效果为大蒜＞花椒＞桂皮，食醋和生姜对枯草芽孢杆菌几乎没有抑菌性。5种调味品中大蒜的抗菌谱最广，5种调味品作为抗菌食品可以经常食用。
以食醋、花椒、生薑、大蒜、桂皮5種傢庭生活常見的調味品為研究對象，用常溫直接研磨（生薑、大蒜）和水蒸氣蒸餾法（桂皮、花椒）的方法製備提取液，以3種常見食源性緻病菌大腸桿菌、金黃色葡萄毬菌、枯草芽孢桿菌為供試菌，採用濾紙片法進行體外抑菌實驗，併確定它們的最小抑菌濃度（MI C ）。5種物質對金黃色葡萄毬菌的抑製效果為大蒜＞生薑＞食醋＞桂皮＞花椒，對大腸桿菌的抑製效果為生薑＞大蒜＞食醋＞桂皮，花椒對大腸桿菌幾乎無抑菌性，對枯草芽孢桿菌的抑製效果為大蒜＞花椒＞桂皮，食醋和生薑對枯草芽孢桿菌幾乎沒有抑菌性。5種調味品中大蒜的抗菌譜最廣，5種調味品作為抗菌食品可以經常食用。
이식작、화초、생강、대산、계피5충가정생활상견적조미품위연구대상，용상온직접연마（생강、대산）화수증기증류법（계피、화초）적방법제비제취액，이3충상견식원성치병균대장간균、금황색포도구균、고초아포간균위공시균，채용려지편법진행체외억균실험，병학정타문적최소억균농도（MI C ）。5충물질대금황색포도구균적억제효과위대산＞생강＞식작＞계피＞화초，대대장간균적억제효과위생강＞대산＞식작＞계피，화초대대장간균궤호무억균성，대고초아포간균적억제효과위대산＞화초＞계피，식작화생강대고초아포간균궤호몰유억균성。5충조미품중대산적항균보최엄，5충조미품작위항균식품가이경상식용。
With five kinds of common household spices of vinegar,pepper,ginger,garlic,cinnamon as the research object,with direct grinding (ginger,garlic)at normal temperature and steam distillation (cinnamon,pepper)for extract preparation.Three kinds of common food-borne pathogens such as Escherichia coli,Staphylococcus aureus and Bacillus subtilis are as testing bacteria,using slip method for in vitro inhibition experiment,and to determine their minimum inhibitory concentration (MIC). The inhibitory effects of five kinds of spices on Staphylococcus aureus is garlic> ginger> vinegar>cinnamon>pepper;the inhibitory effect on E.coli is ginger>garlic>vinegar> cinnamon,and pep-per almost doesn't have antibacterial activity against E.coli;the inhibitory effect on Bacillus subtilis is garlic>pepper>cinnamon,ginger and vinegar almost don't have antibacterial activity against Bacillus subtilis.The antibacterial spectrum of garlic is the broadest among the five kinds of spices;they can often be eaten as antimicrobial food.
