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題名 | 洋蔥水萃取物及額外添加化學物質對抑菌活性之探討(1)=Studies on Antimicrobial Activity of Individual Onion Water Extract and Combined Serveral Commonly Used Food Ingredients (Ⅰ) |
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作 者 | 謝寶全; 黃俊智; 林錚威; | 書刊名 | 國立屏東科技大學學報 |
卷期 | 9:3 2000.09[民89.09] |
頁次 | 頁173-185 |
分類號 | 435.221 |
關鍵詞 | 洋蔥萃取液; 濾紙圓盤擴散法; 抑菌活性; Onion water extract; Paper disk diffusion technique; Antimicrobial activity; |
語文 | 中文(Chinese) |
中文摘要 | 本研究針對國產洋蔥,以水為介質進行萃取,取得含抑菌成分之萃取液。利用濾紙圓盤擴散法分析洋蔥水萃取液對抑菌活性,進一步探討洋蔥水萃取液在各種pH、溫度、金屬離子及常用食品添加劑存在下,對其抑菌活性之影響,結果發現洋蔥水萃取液受到pH值改變及加熱處理而降低其抑菌活性,而金屬離子Fe3+有促進抑菌之效果,但Ca2+會降低對Salmonella typhimurium之抑制作用。8°Brix的蔗糖濃度可提取液添加0.1%檸檬酸對Listeria monocytogenes的抑菌效果較好(p<0.05),而添加維生素B1亦可增加對Bacillus subtilis的抑制作用。 |
英文摘要 | The antimicrobial effect of domestic onion, extracted by water were investigated in the project. The antimicrobial of onion water extract were carried out by paper disk diffusion technique. Effects of pH, temperature, sugar, metal ions and food additives on the activities were studied. The antimicrobial activities decreased dramatically with increasing pH and heating process. In addition, adding Fe3+ ion into the onion water extract facilitated the inhibition effect of microorganisms, but Ca2+ ion reduced the effect on Salmonella typhimurium. Adding 8°Brix sucrose in the onion water extract could increase the antimicrobial activity on Flavobactrium sp. And Vibrio parahaemolyticus. The onion water extract containing 0.1% citric acid had better antimicrobial effect on Listeria monocytogenes (p<0.05). The inhibitory effect on Bacillus subtilis increase with adding Vitamin B1 was also investigated. |
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