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ID 39698
file
title alternative
食品保蔵上より見た香辛料揮発成分の科学的研究II : コリアンダー実の揮発成分の抗菌性
creator
Katayama, Teruhisa
Nagai, Isamu
NDC
Domestic arts and sciences
abstract
1. The coriander-seed, which is used as a condiment in fish ham and fish sausage, was submitted to steam distillation, and the distillate was extracted with ether to collect volatile components. These components were fractionated into fatty acids, phenols and terpenes.
2. The terpene portion was refractionated, each fraction was subjected to chroma tostripping, and the presence of ,8-pinene, p-cymene, terpinolene and geraniol was proved.
3. Antibacterial activity of each fraction was tested with Bacillus subtilis, Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus morganii and Escherichia coli. All the fractions inhibited bacterial growth at dillutions lower than 20-200 times.
description
We are grateful to the Tobata Plant of the Nippon Suisan Co., Ltd. for kind donation of test sample and for financial aid.
journal title
Journal of the Faculty of Fisheries and Animal Husbandry
volume
Volume 2
issue
Issue 2
start page
349
end page
352
date of issued
1959-12-20
publisher
広島大学水畜産学部
issn
0440-8756
ncid
language
eng
nii type
Departmental Bulletin Paper
HU type
Departmental Bulletin Papers
DCMI type
text
format
application/pdf
text version
publisher
department
Graduate School of Biosphere Science
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