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題名 | 若干香辛植物萃取液抑制黑麴菌及白色念珠菌生長之研究=Inhibitory Effect of Spicy Plant Extract on Aspergillus Niger and Candida Albicans |
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作者 | 殷梅津; 張淑君; 蘇國雄; | 書刊名 | 食品科學 |
卷期 | 24:3 1997.06[民86.06] |
頁次 | 頁384-388 |
分類號 | 371.6 |
關鍵詞 | 香辛植物; 黑麴菌; 白色念珠菌; Spicy plant; Aspergillus niger; Candida albicans; |
語文 | 中文(Chinese) |
中文摘要 | 本究探討蒜仁、青蒜白、青蒜綠、青蔥白、青蔥綠、老薑、嫩薑、羅勒(九層塔) 莞荽、辣椒等之香辛植物萃取液抑制墨麴菌 (Aspergillus niger) 及白色念珠菌 (Candida albicans) 生長的情形。結果發現蒜仁、青蒜白、青蒜綠、青蔥白、青蔥綠等之萃取液具有 抑制 A. niger 及 C. albicans 生長之效應。 又進一步探討熱、酸及鹽處理對上述這五種 試樣抑菌效應之影響。結果發現經不同溫度加熱處理 15 分鐘後,蒜仁萃取液之抑制效應隨 加熱溫度的上升而下降;青蒜白、青蒜綠、青蔥白及青蔥綠分別經 80 ℃、60 ℃、60 ℃、 40 ℃加熱處理後, 其萃取液不再具有抑制 A. niger 生長之效應。 青蒜白、青蒜綠於 80 ℃及 60 ℃加熱處理後,其萃取液也不再具有抑制 C. albicans 生長之效果。 然而青蔥白 、 青蔥綠之萃取液抑制 C.albicans 生長之效應則不受溫度的影響。 酸 (pH=2, 4, 6, 7HCl) 及鹽 (0, 0.1, 0.2, 0.3, 0.4 M NaCl) 處理不影響這些香辛植物萃取液的抑菌功效 。 |
英文摘要 | The purpose of this research was to examine the antifungal activity of some spicy plants. These plants included garlic bulb, green garlic (white sheath and green leaf), green onion (white sheath and green leaf), ginger (old any young), basil, Chinese parsley and hot pepper. The tested fungi were Aspergillus niger and Candida albicans. The results showed that garlic bulb, white sheath and green leaf of green garlic and green onion could inhibit the growth of these two fungi. Furthermore, the influence of heat, acid or salt upon the antifungal activity of these spicy plants was studied. The inhibitory effect of garlic bulb on A. niger and C. albicans decreased as the temperature increased. Heat treatments at 80 and 60 ℃ for 15 min, respectively, for white sheath and green leaf of green garlic resulted in antifungal activity loss on both A. niger and C. albicans. White sheath and green leaf of green onion also lost antifungal activity on A. niger after heated at 60 and 40 ℃ for 15 min, respectively. In this study, heat treatments did not affect the antifungal activity of white sheath and green leaf of green onion on the growth of C. albicans. The antifungal activity of these plants on A. niger and C. albicans was not affected by acid (pH=2, 4, 6, 7 HCl) or salt (0, 0.1, 0.2, 0.3, 0.4 M NaCl) treatments either. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。