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세균의 증식 및 대사에 미치는 방아 향미성분들의 영향(Ⅰ)
천화정,박재림 신라대학교 자연과학연구소 1997 自然科學論文集 Vol.4 No.-
The effects of flavor components from Korean mint(Agastache rugosa O Kuntz) on bacterial growth and metabolism were tested for the development of natural food preservatives. Bacteria tested were Staphylococcus aureus KCTC 1927, Bacillus subtilis IFO 3026, Escherichia coli ATCC 25922, and Vibrio parahemolyticus. The flavor components used were anethol, caryophyllene, caryophyllene oxide, estragol, eugenol, isoeugenol, and limonene. The growth of bacteria tested were completely inhibited by the flavor components such as estragole, eugenol, and isoeugenol from Korean mint at the concentration of 0.05% especially, V. parahemolyticus was inhibited at 0.03%. Limonene was not affected on the bacterial growth since caryophyllene inhibited the growth of B. subtilis only. Isoeugenol showed the most strong effect on bacterial growth using single component, and the combined use of estragole-isoeugenol showed the most strong effect to all bacteria tested. MIC for V. parahemolyticus was found to be 200 μg/mg in anethol, eugenol, and isoeugenol respectively, and 200 μg/mg in combined use of estragole-anethol, estragol-eugenol, and estragol-isoeugenol. Scanning electron micrographs of B. subtilis and E. coli treated with estragole 0.03% showed the damage of membrane system and protoplasm leaked.
방아(Agastache rugosa O . Kuntze ) 로부터 동정된 estragole 과 방아추출물의 항균효과
박재림,김정옥,강혜윤,김운영,천화정 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.3
Water extract, and methanol extract, its chloroform and hexane fractions, and estragole from Agastache rugosa O. Kuntze were tested to find the inhibiting effect on the growth of several microorganisms. The organisms used were: Escherichia coli ATCC 1129, Staphylococcus aureus 1AM 1011, Vibrio parahaemolyticus WP, Bacillus aubtilis ATCC 6633, Aspergillus oryzae KFCC 890, Aspergidlus niger KCCM 11240. Water and methanol extracts at the concentration of 0.5%, and chloroform and hexane fractions at the concentration of 0.05% inhibited the growth of microorganisms from 1/5 to 2/3 of the control group. Eatregole identified from the hexane fraction as a major component, its authentic compound completely inhibited the growth of Vibrio parahaemolyticus completely at the concentration of 0.03%, and the other bacteria were at 0.05% .