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題名 | 洋蔥萃取液之抑菌性探討第二報 儲存條件及添加各種化學試劑對洋蔥萃取液之抑菌性影響=Studies on Antimicrobial Activity of Onion Extract Effect of Inhibition of Storage Conditions and Additives on Onion Extract (Ⅱ) |
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作 者 | 謝寶全; 黃俊智; 林錚威; 呂美津; | 書刊名 | 國立屏東科技大學學報 |
卷期 | 9:4 2000.12[民89.12] |
頁次 | 頁259-268 |
分類號 | 463.7 |
關鍵詞 | 洋蔥萃取液; 抑菌性; 殺菌作用; 靜菌作用; Onion extract; Inhibition; Germicidal; Bacteriostatic; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗係針對省產洋蔥萃取液之抑菌物質,進行一系列之抑菌性探討。試驗菌株以食品中常見之腐敗菌、病原為主(9株細菌、3株酵母、4株黴菌)。結果顯:示:制試驗菌株之生長情形中,細菌大多為殺菌作用,黴菌和酵母菌則多為靜菌作用。添加3%乳酸鈉對所有試驗菌株之抑菌效果最顯著,但1%乳酸鈉則會使洋蔥液對B.subtilis及L.monocytogenes的抑菌性降低;添加2%幾丁聚醣乳鹽於洴蔥萃取液中對試驗菌抑制性較高,且兩者具有相乘作用。添加脂肪酸蔗糖酯對抑菌活性之影響則因菌株的種類不同而有不同的抑菌性,其抑菌活性則著添加濃度的提高也隨之提高,對P.membranaefaciens及K. apiculata之抑菌性效果最好。仿商品化洋蔥液對L. monocytogenes及V. parahaemolyticus的抑菌性有顯著高,但是對酵母菌如D. hansenii及P. membranaefaciens的抑菌性反而降低且對黴菌之抑制效果也無顯著的提高。將萃取液分別儲存於4°C及25°C下,測定其抑菌性發現,萃取液在低溫下其抑菌物質較安定,常溫下經6~8週後其抑菌性完全消失。在食物模式中,以0.1%、0.3%、0.5%萃取液添加於柳丁汁、鮮乳、奶茶及素火腿中,儲存五天不生菌數增加量皆低於空白組以下,另外分別添加0.2%萃取液及己二烯酸鉀於豬肉中做抑菌性比較,發現兩者抑制微生物生長的功效相近。 |
英文摘要 | The antimicrobial activities of domestic onion, extracted by water were investigated in the project. The onion extract was proven to possess a distinctly antimicrobial effect on 16 kinds test microorganisms, including 9 bacteria, 3years, and 4 molds. The result of the antimicrobial test was germicidal for bacteria, but bacteriostatic for yeasts and molds. When onion extract was added with 3% Na-lactate a significantly antimicrobial effect on the test microorganisms was shown. But addition of 1% Na-lactate decreased the antimicrobial effect on B. subtilis and L. monocytogenes. Adding 2% chitosan to the onion extract enhanced the antimicrobial effect. Increasing the concentration of sugar fatty acid ester also increased the inhibition activity of the microorganisms, particularly the yeasts P. membranaefaciens and K. apiculata. A mixture similar to commercial product had a significantly antimicrobial effect on L. monocytogenes and v. parahaemolytics, but had a less effect on D. hansenii, P. membranaefaciens and molds. The extract of onion maintained its antimicrobial activity when it was stored at low temperature (4°C), while it showed no antimicrobial activity after 6-8 weeks storage at room temperature. 0.1-0.5%onion extract showed a higher antimicrobial activity than blanks in orange juice, vegetarian ham, milk tea and milk during storage at low temperature for five days. The antimicrobial effect of 0.2% onion extract and potassium sorbate in pork, was similar. |
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