| 大蒜和生姜提取物体外联合抑菌效果的研究 |
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| 引用本文： | 陈映,杨夏雨,浦淑林,周超,张雷.大蒜和生姜提取物体外联合抑菌效果的研究[J].大理师专学报,2012(12):13-15. |
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| 作者姓名： | 陈映 杨夏雨 浦淑林 周超 张雷 |
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| 作者单位： | 大理学院基础医学院,云南大理671000 |
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| 基金项目： | 大理学院大学生科研基金资助项目（KYSX2011003）大理学院基础医学院病原生物学综合实验室王涛老师、药学院有机化学实验室李龙星老师和病原生物学研究生刘蓉华同学,对本研究给予了大力帮助,谨致谢意. |
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| 摘 要： | 目的：探讨大蒜和生姜提取物体外联合抑菌效果。方法：以酶解法提取大蒜提取物，用K—B法分别检测大蒜和生姜提取物的体外抑菌效果，用宏量稀释法检测其最低抑菌浓度，以微量稀释法检测大蒜和生姜提取物联合抑菌效果。结果：大蒜提取物对实验菌株的抑菌圈直径均大于生姜提取物，差异具有统计学意义；大蒜提取物对标准株ATCC25923、ATCC90029和临床分离株1420的MIC均小于生姜提取物；大蒜与生姜提取物联合使用时，对标准株ATCC25923的抑菌作用是无关作用，对临床分离耐药株1420的抑菌作用表现为协同作用，对ATCC90029的抑菌作用为相加作用。结论：大蒜和生姜提取物对实验中的革兰阳性菌、革兰阴性菌和真菌均有抑菌作用，其中大蒜提取物的抑菌效果显著强于生姜提取物。大蒜与生姜提取物联合使用时，可增强对耐甲氧西林金黄色葡萄球菌1420和白色念珠菌标准株ATCC90029的抑菌效果，减少药物用量。
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| 关 键 词： | 大蒜提取物 生姜提取物 K—B法 最低抑菌浓度 联合抑菌效果 |
Study of Combined in Vitro Antibacterial Effect of Garlic and Ginger Extracts |
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| CHEN Ying,YANG Xiayu,PU Shulin,ZHOU Chao,ZHANG Lei.Study of Combined in Vitro Antibacterial Effect of Garlic and Ginger Extracts[J].Journal of Dali Teachers College,2012(12):13-15. |
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| Authors: | CHEN Ying YANG Xiayu PU Shulin ZHOU Chao ZHANG Lei |
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| Institution: | (Pre-clinical College, Dali University, Dali, Yunnan 671000, China) |
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| Abstract: | Objective： To investigate combined antibacterial effects of the extracts of garlic and ginger in vitro. Methods： The extraction of garlic was obtained~ by enzymolysis, the in vitro bacteriostatic activities of the extracts of garlic and ginger were detected by Kirby-Bauer （K-B） method, the minimum inhibitory concentrations （MIC） were detected by macro dilution method, and combined antibacterial effects were detected by micro dilution method. Results： The inhibition zone diameters on the experimental strains of garlic extract were statistically greater than that of the ginger extract. MICs of garlic extract on ATCC 25923, ATCC 90029 and clinical isolated 1420 were lower than those of the ginger extract. For combined use of garlic extract and ginger extract, data showed unrelated effect on standard strain ATCC 25923, synergetic effect on clinical isolated drug-resistant strain 1420, and addition effect on ATCC 90029. Conclusion： The garlic and ginger extracts have antimicrobial effect to gram-positive bacteria, gram-negative bacteria and fungi in experiment. The antibacterial effect of garlic extract was significantly stronger than that of the ginger extract. The antibacterial effects were reinforced and drug consumption decreased when combined use of garlic and ginger extracts on methicillin- resistant Staphylococcus aureus 1420 and Candida albicans ATCC 90029. |
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| Keywords: | garlic extract ginger extract K-B method MIC joint antibacterial effect |
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