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ID 39706
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III : ナッツメッグの揮発成分の抗菌性
creator
Katayama, Teruhisa
Nagai, Isamu
NDC
Domestic arts and sciences
abstract
1. Nutmeg, which is used as a condiment in manufacturing fish ham and fish sausage, was subjected to steam distillation and the distillate was extracted with ether. The volatile compounds were separated Into fatty acids, phenols and terpenes.
2. The terpene fraction was refractionated, each fraction was submitted to chromatostripping, and the presence of a-pinene, a-terpineol, linalool and geraniol was presumed.
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 dilutions 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.
journal title
Journal of the Faculty of Fisheries and Animal Husbandry
volume
Volume 2
issue
Issue 2
start page
355
end page
358
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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