PJB-2018-964
THE STUDY ON THE ANTIBACTERIAL EFFECT OF PURPLE, YELLOW AND WHITE SKINNED ONION
PENG WU
Abstract
Onion（Allium cepa L.）is a common biennial herb. Onions contain allicin compounds, which are basic components of onion antibacterial peptides. Allicin compounds are contained in onions can kill bacterium. Allicin can react with thio compound which will prevent from combining with its proteins, which can inhibit bacterial reproduction.This article mainly studied the antibacterial effect of raw or mature onion juice of purple, yellow and white skinned onion at different concentrations to two common kinds of bacteria, which are Escherichia coli (E. coli) and Staphylococcus aureus (S. Aureus) and which do damage to human’s health. There are differences between the antibacterial effect of raw or mature onion juice of purple, yellow and white skinned onion at different concentrations. What’s more, the antibacterial effect of raw onion juice is better than the mature one. The antibacterial effect of high concentration onion juice is better than the low one. Through comparison, we find that onion juice of purple skinned onion had the best suppression effect on S. Aureus (gram-positive bacterium) and E. coli (gram-negative bacterium) and has a better suppression effect on gram-positive bacterium than on gram-negative bacterium. We hoped that it provided the basis about research on bioactive function and development of antibacterial drugs by the study of the antibacterial effect of raw or mature onion juice of different skinned onion.
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