この文献の参照には次のURLをご利用ください : https://doi.org/10.15027/39706
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 viewpiont III : Antibacterial activity of volatile components of nutmeg
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
Katayama Teruhisa
Nagai Isamu
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.
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.
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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.
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