この文献の参照には次のURLをご利用ください : https://doi.org/10.15027/39698
広島大学水畜産学部紀要 2 巻 2 号
1959-12-20 発行
Chemical significance of the volatile components of spices in the food preservative viewpoint II : Antibacterial activity of volatile components of coriander-seed
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
Katayama Teruhisa
Nagai Isamu
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.
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.
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内容記述
We are grateful to the Tobata Plant of the Nippon Suisan Co., Ltd. for kind donation of test sample and for financial aid.
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