Nghiên cứu ảnh hưởng của điều kiện trích ly đến khả năng kháng khuẩn Escherichia coli của dịch chiết tỏi Lý Sơn (Allium sativum L.)
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Abstract
This study was conducted to investigate the influence of extraction conditions on the antibacterial ability of Ly Son garlic extract (Allium sativum L.) against Escherichia coli (E.coli). The results showed that the best condition to extract diallyl disulfide and trisulfide in Ly Son garlic was soaking in a solvent of distilled water:ethanol (1:1, v/v) with the ratio between dry weight of garlic and volume of solvent was 20 mg/ml, extracted for 2 hours at 30oC and extracted only once, ultrasound waves have no effect in enhancing the biological activity of the extract. The optimal extract had a minimum inhibitory concentration against E.coli of 2.5 mg/ml. These results confirmed the anti-E.coli effect of Ly Son garlic extract extracted under optimal conditions.
Tóm tắt
Nghiên cứu này được thực hiện nhằm nghiên cứu sự ảnh hưởng của điều kiện trích ly đến khả kháng khuẩn đối với vi khuẩn Escherichia coli (E.coli) của dịch chiết tỏi Lý Sơn (Allium sativum L.). Kết quả cho thấy điều kiện tốt nhất để chiết xuất các hoạt chất diallyl disulfide và trisulfide trong tỏi Lý Sơn là khi được ngâm dầm trong dung môi nước cất:ethanol (1:1, v/v) với tỷ lệ giữa khối lượng khô củ tỏi và thể tích dung môi là 20 mg/ml, được chiết xuất trong 2 giờ ở 30oC và chỉ chiết 1 lần, sóng siêu âm không có tác dụng hỗ trợ tăng hoạt tính sinh học của dịch chiết. Dịch chiết tối ưu có nồng độ ức chế tối thiểu đối với E.coli là 2,5 mg/ml. Những kết quả này đã khẳng định hiệu quả kháng E.coli của dịch chiết tỏi Lý Sơn được chiết xuất ở điều kiện tối ưu.
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