论文部分内容阅读
大蒜含独具的生物活性物质——大蒜素(allicin),具有广谱类抑菌作用。经三种不同方式处理后,检验大蒜对不同常见真菌的抑制作用,找出针对相应真菌抑菌率最高的大蒜处理方式。试验证明生蒜对真菌的抑制效果最为明显,先研磨再经熟化的大蒜对真菌也具有一定抑制效果。不同浓度生熟蒜的抑菌率之间的差异达到了极显著,即高浓度的生熟蒜的抑菌作用比低浓度的抑菌作用强。
Garlic contains a unique bioactive substance - allicin, with a broad-spectrum antibacterial effect. After being treated in three different ways, the inhibition effect of garlic on different common fungi was examined, and the garlic treatment method with the highest antibacterial rate against the corresponding fungi was found out. Tests have shown that raw garlic has the most obvious inhibitory effect on fungi. Grinding and then ripening garlic also has a certain inhibitory effect on fungi. The difference in the antibacterial rate of raw and cooked garlic of different concentrations reached a very significant, that is, the antibacterial effect of the high concentration of raw and cooked garlic was stronger than that of the low concentration.