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頁籤選單縮合
題名 | Antimicrobial Effect of Extracts of Cruciferous Vegetables=十字花科植物萃取物之抗菌效用 |
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作者姓名(中文) | 胡淑惠; 王進琦; 龔賢鳳; 王志騰; 李維綸; 楊奕馨; | 書刊名 | The Kaohsiung Journal of Medical Sciences |
卷期 | 20:12 2004.12[民93.12] |
頁次 | 頁591-599 |
分類號 | 341.91 |
關鍵詞 | 十字花科植物; 萃取物; 粗蛋白質; 水溶性多醣類; 抗菌效用; Cruciferous; Extracts; Crude protein; Water-soluble polysaccharide; Antimicrobial effect; |
語文 | 英文(English) |
中文摘要 | 本實驗利用幾十字花科植物,包括白花椰菜、綠花椰菜、高麗菜、白蘿蔔、芥藍及青江菜,提取水及甲醇抽出物,並利用陰離子交換層析法抽取蛋白質,以酒精沉澱及超過濾法抽取水溶性多類等四種成分,檢測對幾種革蘭氏陽性菌、革蘭氏陰性菌及酵母菌之抗菌活性,發現對單一試驗菌之抗效果以蛋白質抽出液最佳。利用蛋白質抽出液、或與10ppm氯液或1% citric acid之混合液浸泡牛肉、葫蘿蔔及芹菜,在浸泡不同時間後,以浸泡10分鐘後對三種試驗食材表面之total aerobic plate count及coliform會有顯著下降效果(p<0.05)。 |
英文摘要 | The cruciferous vegetables cauliflower, broccoli, cabbage, Chinese radish, Chinese kale, and Chinese kitam were used in this study to prepare water-soluble and methanol-water extracts. Crude protein extracts were also obtained by diethylaminoethyl (DEAE) anion exchange chromatography. Water-soluble polysaccharides were prepared by ethanol precipitation followed by ultrafiltration. The antimicrobial effects of all these extracts were evaluated against Gram-positive bacteria, Gram-negative bacteria, and yeast. Crude protein extracts exhibited the greatest antimicrobial activity in monoculture experiments. The antimicrobial effects of cruciferous vegetables were also studied by steeping beef, carrot, and celery in chlorine (10 ppt) or citric acid solution (1%) containing the crude protein extract (500 ppm) for different time periods. Total aerobic plate counts and coliform counts on these foods decreased significantly after 10 minutes in all stepping solutions (p<0.05). |
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