Chemical significance of the volatile components of spices in the food preservative viewpoint II : Antibacterial activity of volatile components of coriander-seed
JFacFishAnim_2_349.pdf 396 KB
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
Domestic arts and sciences
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.
We are grateful to the Tobata Plant of the Nippon Suisan Co., Ltd. for kind donation of test sample and for financial aid.
Journal of the Faculty of Fisheries and Animal Husbandry
|date of issued||
Departmental Bulletin Paper
Departmental Bulletin Papers
Graduate School of Biosphere Science