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題名 | Antimicrobial Activity of Welsh Onion Ethanol Extracts=青蔥乙醇抽出物之抗菌活性 |
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作者 | 范晉嘉; 陳佳慧; | 書刊名 | 中國農業化學會誌 |
卷期 | 36:1 1998.02[民87.02] |
頁次 | 頁12-20 |
分類號 | 341.94 |
關鍵詞 | 抗菌活性; 青蔥; Antimicrobial activity; Welsh onion; |
語文 | 英文(English) |
中文摘要 | 本試驗之目的,在探討青蔥乙醇抽出物對各種細菌及真菌之抑制活性。由試驗結 果顯示,青蔥乙醇抽出物之水溶性部分,對試驗菌株無顯著抑制效果。然而,青蔥乙醇抽出 物之油溶性部分對 Bacillus cereus, Escherichia coli, Lactobacillus plantarum, Pseudomonas aeruginosa,Proteus vulgaris 等細菌,及 Aspergillus niger 與 tarum, Pseudomonas aeruginosa, Proteus vulgaris 等細菌, 及 Aspergillus niger 與 Saccharomyces cerevisiae 等真菌, 具有抑制活性。 青蔥之蔥青抽出物對 Staphy lococcus aureus 無抑制活性。在青蔥之蔥白抽出物試驗中,於培養第 21 天後所測得對細 菌及真菌之抑制活性,維持於培養第 2 天後所測得抗菌活性( 20 mm 之抑菌環)之 65 % 以上。 青蔥乙醇抽出物油溶性部分對細菌或真菌之最小抑制濃度, 分別為 0.4 ± 0.1 至 178.0 ± 2.0mg ╱ mL 或 25.2 ± 0.8 至 76.0 ± 5.6mg ╱ mL。青蔥之蔥白抽出物比蔥 青抽出物具有較大之抑制 A. niger 活性( p < 0.01 ), 但蔥白與蔥青抽出物之間,對 於 E. coli, L. plantarum 及 P. vulgaris 以外之所測試細菌或 S. cerevisiae 之抑制 活性差異不大。 |
英文摘要 | The inhibitory effects of ethanol extracts derived from welsh onion on different bacteria and fungi were investigated. Experimental results indicate that the water-soluble ethanol extracts exhibited no significantly antimicrobial activity. However, the inhibitory effects against bacteria, including Bacillus cereus, Escherichia coli, Lactobacillus plantarum, Pseudomonas aeruginosa, Proteus vulgaris, and fungi of Aspergillus niger and Saccaromyces cerevisiae, were found in oil-soluble ethanol extracts. Staphylococcus aureus was not inhibited by green-leaf extracts of welsh onion. The inhibitory activities of white-sheath extracts of welsh onion against bacteria and fungi observed after 21 days of incubation retained more than 65% of the inhibitory activities (20 mm of inhibition zone) observed after 2 days of incubation. The minimal inhibition concentrations for bacteria or fungi ranged from 0.4 ± 0.1 to 178.0 ± 2.0 mg/mL or 25.2 ± 0.8 to 76.0 ± 5.6 mg/mL of the oil-soluble ethanol extracts from welsh onion. Inhibition of A. niger was generally greater for the white-sheath extracts (p<0.01), but inhibition of bacteria tested except E. coli, L. plantarum, and P. vulgaris, or S. cerevisiae was only slightly different between trials of green-leaf and white-sheath extracts of welsh onion. |
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