Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61818
標題: Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus
作者: Mau, J.L.
毛正倫
Chen, C.P.
Hsieh, P.C.
關鍵字: Chinese chive;cinnamon;corni fructus;mixed extract antimicrobial;effect;gel filtration
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 49, Issue 1, Page(s) 183-188.
摘要: 
Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cinnamomum cassia), and corni fructus (Cornus officinalis) and used to evaluate their antimicrobial activity on common foodborne microorganisms, alone and in combination. The mixed extract, consisting of three extracts in equal volumes, showed an entire antimicrobial spectrum and had excellent stability to heat, pH, and storage. The mixed extract exhibited better inhibition on growth of Escherichia coli than potassium sorbate at 2-5 mg/mL. The mixed extract inhibited the growth of Pichia membranae-faciens at levels as low as 2 mg/mL. When the mixed extract was used in foods, the expected antimicrobial effect in orange juice, pork, and milk was observed. After gel filtration chromatography, each extract was partially purified into fractions, and one fraction in each extract showed enhanced antimicrobial activity. Overall, the mixed extract was of promising potential for incorporation into various food products for which a natural antimicrobial additive is desired.
URI: http://hdl.handle.net/11455/61818
ISSN: 0021-8561
DOI: 10.1021/jf000263c
Appears in Collections:食品暨應用生物科技學系

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