Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61818
DC FieldValueLanguage
dc.contributor.authorMau, J.L.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorChen, C.P.en_US
dc.contributor.authorHsieh, P.C.en_US
dc.date2001zh_TW
dc.date.accessioned2014-06-09T06:25:54Z-
dc.date.available2014-06-09T06:25:54Z-
dc.identifier.issn0021-8561zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61818-
dc.description.abstractExtracts 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.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Agricultural and Food Chemistryen_US
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry, Volume 49, Issue 1, Page(s) 183-188.en_US
dc.relation.urihttp://dx.doi.org/10.1021/jf000263cen_US
dc.subjectChinese chiveen_US
dc.subjectcinnamonen_US
dc.subjectcorni fructusen_US
dc.subjectmixed extract antimicrobialen_US
dc.subjecteffecten_US
dc.subjectgel filtrationen_US
dc.titleAntimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructusen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1021/jf000263czh_TW
item.grantfulltextnone-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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