五种调味品的抑菌性研究

摘要

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。%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.