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|標題:||Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus||作者:||Mau, J.L.
|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.
|Appears in Collections:||食品暨應用生物科技學系|
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