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《Journal of Northeast Agricultural University》 2009-06
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Study on extractive condition optimization of allicin and restraining bacterium

ZHOU Yanfeng, JIANG Xinmei, YU Guangjian (College of Horticulture, Northeast Agricultural University, Harbin 150030, China)  
Effect of pH on the yield of allicin and effect of different allicin concentrations on the restraining bacterium were studied. The results showed that the best extractive condition was pH 6.5. The yield of alllicn in purple skin garlic was more than the one in white skin garlic. Under the same allicin concentration, the effect of restraining bacterium in purple skin garlic was better than the one in white skin garlic. Different concentration of allicin had effects of restraining bacterium on Escherichia coli, Pseudomonas and Staphylococcus aureus. The effect of restraining bacterium increased obviously with the concentration of raise. Pseudomonas had been completely restrained when the concentration of allicin came up to 25%. Escherichia coli and Staphylococcus aureus had been completely restrained when the concentration of allicin came up to 50%.
【Fund】: 东北农业大学大学生科技创新基金项目(20070208)
【CateGory Index】: S633.4
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