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No.56 (2000/3) >

Title :沖縄産香辛野菜の腐敗細菌に対する抗菌作用
Title alternative :Antibacterial Action of Okinawa-Grown Spices and Herbs against Food-Borne Bacteria
Authors :東盛, キヨ子
大城, ちか子
Authors alternative :Higashimori, Kiyoko
Ohshiro, Chikako
Issue Date :Mar-2000
Abstract :Control of the growth of food-borne bacteria is important in lenghening the preservation of foods. The food processing industry in Japan has been endeavoring to develop and utilize non-artificial and safe food-preservatives to meet the consumers'needs. This study shows the inhibitory effect of the Okinawa-grown spices and herbs against bacterias in an attempt to find the possibility of their use as food-presevatives. Against the food spoilage bacteria, which are separated from food, a strong inhibitory effect was observed in the extracted liquid of the ethanol of Turmeric (Curcuma domestica VALETON) (powder) and Hihatu-Modoki (Piper retrofractum VHAL) (powder) equal to the extract of ethanol of garlic which was used for comparison. The same effect was identified in the ethanol-liquid of Bird Pepper (Capsicum frutescens L.), Mugwort (Artemisia princeps PAMP.), Aloe (Aloe arborescens MILL.). Turmeric(powder) ethanol-extract, even after being heated for fifteen miniutes, controlled the increase of the bacteria. The inhibitory effect of Hihatu-Modoki (powder) ethanol extract against bacteria weakened with the progress of heating time.
沖縄に産する香辛野菜や薬草の抗菌力を測定し、食品保存料としての可能性の有無を検討し、次の結果を得た。 食品から分離した腐敗細菌に対して、ウコン(粉末)およびヒハツモドキ(粉末)の各エタノール抽出液で強い抗菌力が認められ、比較に用いたニンニクのエタノール抽出液と同等の抗菌力が認められた。トウガラシ、ヨモギ、アロエのエタノール抽出液でも抗菌性を認めた。ウコン(粉末)エタノール抽出液は15分間加熱した後でも菌の増殖を抑制した。ヒハツモドキ(粉末)エタノール抽出液は加熱時間の経過とともに抗菌活性は低下した。
Type Local :紀要論文
ISSN :1345-3319
Publisher :琉球大学教育学部
URI :http://hdl.handle.net/20.500.12000/1330
Citation :琉球大学教育学部紀要 no.56 p.279 -286
Appears in Collections:No.56 (2000/3)

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