麵條中植物萃取物對五種病原細菌之抑菌力影響

in Domestic Conference (poster paper), 國內研討會(全文海報發表)
標題麵條中植物萃取物對五種病原細菌之抑菌力影響
出版類型國內研討會(全文海報發表)
出版年度2009
AuthorsCHIU CHIU HSIA, 邱秋霞, & Yuan-Kuang Guu 古源光
會議名稱第三十九次年會台灣食品科學技術學會
出版日期Nov 27 2009 12:0
會議地點宜蘭大學
其他編號0000
中文摘要

Nowadays, consumers increasingly concern about food safety. Food must not be contaminated with either pathogenic microorganisms or hazard chemical agents. Therefore, it has led to a search for novel antimicrobial compound from natural sources. The objective of this study is to investigate the antimicrobial activity of essential oil (EO) and spice extracts, namely galangal (Alpinia galanga (Linn.) Stuntz.), fingerroot (Boesenbergia pandurata Roxb.), lemongrass (Cymbopogon citrates) and torch ginger (Etlingera elatior) by using steam distillation, supercritical fluid extraction (SFE) and conventional Soxhlet extraction technique. The essential oil was hydrodistilled for 1 hour from fresh spices of 300 grams. Dried and powdered spices were firstly extracted with supercritical carbon dioxide in optimum conditions having a pressure of 250 kg/cm2 and a temperature of 40oC. Thereafter, a second time extraction was conducted by using a Soxhlet apparatus at 80oC for 16 hours in ethanol 95%. All of extracts were determined for their antimicrobial activities against foodborne pathogenic bacteria by using agar disk diffusion assay. The results demonstrated that galangal extracted by SFE and Soxhlet extraction technique showed stronger antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes than fingerroot, lemongrass and torch ginger extracts. While Eschericia coli and Salmonella typhimurium including Gram-positive pathogenic bacteria such as S. aureus and L. monocytogenes were sensitive to lemongrass EO. In food system, noodle, antimicrobial casings could increase shelf life than control. In conclusion, the aforesaid spice extracts, depending on extraction procedures, had an antimicrobial effect against some pathogenic microorganisms, thus the aforesaid extracts have potential to be used as natural preservative agents.

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