Yin M C, Cheng W S
Institute of Nutritional Science, Chungshan Medical and Dental College, Taiwan, Republic of China.
J Food Prot. 1998 Jan;61(1):123-5. doi: 10.4315/0362-028x-61.1.123.
The inhibitory effect of water-soluble extracts of garlic bulbs, green garlic, green onions, hot peppers, ginger, Chinese parsley, and basil on the growth of Aspergillus niger and Aspergillus flavus was examined. Garlic bulbs, green garlic, and green onions showed an inhibitory effect against these two fungi. The influence of heat, acid, and salt upon the inhibitory effect of these three herbs was further studied. Increasing the temperature from 60 to 100 degrees C resulted in a significant (P < 0.05) decrease in the inhibitory effect of garlic bulbs against the fungi tested. Green garlic and green onion lost their antifungal activity against A. niger after being treated at 80 and 60 degrees, respectively. For A. flavus, the inhibitory effect of green garlic declined significantly (P < 0.05) with an increase in temperature. However, the antifungal activity of green onions against A. flavus was heat stable. For both fungi tested in this study, the antifungal activity of these spice plants was not affected by acid treatments at pH values 2, 4, or 6, or salt by treatments at concentrations of 0.1, 0.2, 0.3, and 0.4 M (P > 0.05).
研究了大蒜鳞茎、青蒜、葱、辣椒、姜、香菜和罗勒的水溶性提取物对黑曲霉和黄曲霉生长的抑制作用。大蒜鳞茎、青蒜和葱对这两种真菌显示出抑制作用。进一步研究了加热、酸和盐对这三种草药抑制作用的影响。将温度从60℃提高到100℃导致大蒜鳞茎对所测试真菌的抑制作用显著（P<0.05）降低。青蒜和葱分别在80℃和60℃处理后对黑曲霉失去抗真菌活性。对于黄曲霉，随着温度升高，青蒜的抑制作用显著下降（P<0.05）。然而，葱对黄曲霉的抗真菌活性对热稳定。对于本研究中测试的两种真菌，这些香料植物的抗真菌活性不受pH值为2、4或6的酸处理或浓度为0.1、0.2、0.3和0.4M的盐处理的影响（P>0.05）。
