大蒜和生姜提取物体外联合抑菌效果的研究

J4 ›› 2012, Vol. 11 ›› Issue (12): 13-15.

大蒜和生姜提取物体外联合抑菌效果的研究

大理学院基础医学院，云南大理 671000

收稿日期:2012-07-16 修回日期:2012-10-13 出版日期:2012-12-15 发布日期:2012-12-15
作者简介:陈映，医学检验专业2008级本科生.
基金资助:
大理学院大学生科研基金资助项目（KYSX2011003）

Study of Combined in Vitro Antibacterial Effect of Garlic and Ginger Extracts

Pre-clinical College, Dali University, Dali, Yunnan 671000, China

Received:2012-07-16 Revised:2012-10-13 Online:2012-12-15 Published:2012-12-15

摘要/Abstract

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ATCC 25923、ATCC 90029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ATCC 90029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ATCC 90029的抑菌效果，减少药物用量。

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

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 methicillinresistant
Staphylococcus aureus 1420 and Candida albicans ATCC 90029.

Key words: garlic extract, ginger extract, K-B method, MIC, joint antibacterial effect

中图分类号:

R285.5

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]. J4, 2012, 11(12): 13-15.

CHEN Ying, YANG Xia-Yu, PU Shu-Lin, ZHOU Chao, ZHANG Lei. Study of Combined in Vitro Antibacterial Effect of Garlic and Ginger Extracts[J]. J4, 2012, 11(12): 13-15.

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