| Garlic is a member of the lily family of allium perennial herbaceous plants, has a natural broad-spectrum characteristic of antibacterial. Many researches on bacteriostatic effect of garlic have been reported at home and abroad, and garlic can inhibit and exterminate the bacteria and fungi (mould and yeast) has been verified. Garlic is a kind biological preservatives of green and natural, and these preservatives have safe, efficient, natural, and others unique properties. But because the damaged garlic has special garlic odour and halitosis by eating garlic and residual garlic odour in the mouth for a long time cannot be accepted, these traits greatly influence and restrict the exploitation of garlic products and its commodity value. So garlic's deodorization is a critical technical problem on the exploitation of garlic products and market acceptance. At present, though there are many methods of garlic's deodorization, there are few Study on the bacteriostatic effect of garlic. Therefore, the bacteriostatic effect of garlic and the better used for bacteriostatic ingredient of garlic are important condition how choose the deodorization process, scientific research personnel have been paying close attention to this problem.According with mechanism of production of garlic odour, theory of garlic deodorization are the following categories:Inhibiting the activity of allinase;Changing the optimal reaction condition of allinase; Masking allinase, not contacting with alliin; Adsorpting or dissoluting some small molecules of sulfur component; Improving stability of allicin.According with mechanism of garlic deodorization, This experiment choose five the best deodorization process to perform determination of circle experiment, minimal inhibitory concentration and minimum bactericidal concentration.Result of experiment as following:一. Ascertainment of five process of deodorize garlic(1) Optimization process of deodorized garlic by blanching in common:The garlic put in water of 95℃and deal with 2 min,after fish out,cool and juice. We can get deodorized garlic juice by centrifuge.(2) Optimization process of deodorized garlic by blanching in acid liquor:The garlic put in 90℃acetic acid solution at pH 4.5nd deal with 2 min,after fish out,cool and juice. We can get deodorized garlic juice by centrifuge.(3) Optimization process of deodorized garlic by vegetable oil:The garlic break into garlic mud and mix with vegetable oil when it store 4day at 10℃. Garlic mud with vegetable oil is stired by magnetic stirrers for one hour, then it store 15 day at 10℃. (4) Optimization process of deodorized garlic by microwave:The garlic put in citric acid at pH 4.0 and deal with 2h,then garlic is disposed with microwave at 700W about 2min, cool and juice. We can get deodorized garlic juice by centrifuge.(5) Optimization process of deodorized garlic by combination:The garlic put in citric acid compound including 0.1% half-cystine,0.1% CuSO4 and 2.5% NaCl at pH 4.5,and deal with80 h when temperature is 3℃, cool and juice. We can get deodorized garlic juice by centrifuge.二. Assaying of allicin in five deodorized garlic juice and appraising of senseDeodorized garlic juice all has not foul smell about garlic by five deodorized.The content of allicin 0.637%,0.518%,0.419%,0.290%,0.23% from high to low. According to Assaying of allicin in five deodorized garlic juice and appraising of sense that comprehend appraise effectiveness about five deodorized methods,their sort are deodorized methods of microwave, deodorized methods of combination, methods of blanching in acid liquor,deodorized methods of vegetable oil and methods of blanching in common from good to bad.三. Effectiveness of bacteriostasis about five deodorized garlic juiceWith five deodorized garlic juice do experiment about circle of bacteriostasis and determine of MIC and MBC on 10 trial bacterium(escherichia coli, staphylococcus aureus, salmonella typhi, shigellacastellani and chalmers, pseudomonas aeruginosa, aspergillus niger, aspergillus flavus, penicillium sp, saccharomyces cerevisiae and issatchenkia terricola).(1) Getting deodorized garlic juice by methods of blanching in common has diameter about circle of bacteriostasis on escherichia coli, salmonella typhi and aspergillus niger, but their diameter are small about 0.7-0.9cm;this method has not diameter about circle of bacteriostasis on others 7 trial bacteriums. Deodorized methods of blanching in common have MIC 10% and MBC 20% on staphylococcus aureus and salmonella typhi, but have MIC 10% and MBC 10% on others 6 trial bacterium. Its bacteriostasis is very feeble.(2) Getting deodorized garlic juice by methods of blanching in acid liquor have diameter about circle of bacteriostasis on escherichia coli, staphylococcus aureus, salmonella typhi, and pseudomonas aeruginosa, but their diameter are small about 0.7-0.8cm.This method has not diameter about circle of bacteriostasis on others 6 trial bacteriums. Deodorized methods of blanching in acid liquor have MIC20% and MBC 20% on pseudomonas aeruginosa, but have MIC 10% and MBC 10% on others 9 trial bacterium. Its bacteriostasis is very feeble.(3) Getting deodorized garlic juice by methods of vegetable oil have diameter about circle of bacteriostasis on escherichia coli, staphylococcus aureus, salmonella typhi, and shigellacastellani and chalmers, but their diameter are small about 0.7-0.8cm. This method has not diameter about circle of bacteriostasis on others 6 trial bacteriums. Deodorized methods of vegetable oil have MIC20% and MBC 20% on pseudomonas aeruginosa and penicillium sp, but have MIC 10% and MBC 10% on others 8 trial bacterium. Its bacteriostasis is very feeble.(4) Deodorized methods of microwave all has diameter about circle of bacteriostasis on 10 trial bacterium. Their diameter range are about 0.8～1.9cm. Issatchenkia terricola's the biggest diameter about circle of bacteriostasis is 1.9cm,secondly saccharomyces cerevisiae's is 1.8cm, but others 8 trial bacteriums's diameter about circle of bacteriostasis have ranges in 0.8-0.9cm. Deodorized methods of microwave have MIC 5% and MBC 10% on shigellacastellani and chalmers, aspergillus flavus, penicillium sp and issatchenkia terricola,but have MIC 10% and MBC 10% on others 6 trial bacterium, broad-spectrum bacteriostasis.(5) Deodorized garlic juice by methods of combination all have circle of bacteriostasis on 10 species trial bacterium, Their diameter range are about 0.7-1.4cm. Issatchenkia terricola's the biggest diameter about circle of bacteriostasis is 1.5cm,secondly saccharomyces cerevisiae's is 1.4cm, but others 8 trial bacteriums's diameter about circle of bacteriostasis have ranges in 0.7-0.9cm. Deodorized methods of combination have MIC 5% and MBC 10% on salmonella typhi, shigellacastellani and chalmers, aspergillus niger,and saccharomyces cerevisiae,but have MIC 10% and MBC 10% on others 6 trial bacterium, broad-spectrum bacteriostasis.Effectiveness of bacteriostasis about five deodorized methods,their sort are deodorized methods of microwave, deodorized methods of combination, methods of blanching in acid liquor, deodorized methods of vegetable oil and methods of blanching in common from good to bad.Effectiveness of bacteriostasis on deodorized garlic juice is lower than garlic juice about the same bacterium.
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