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Bulletin of Faculty of Education University of the Ryukyus >
No.56 (2000/3) >
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| 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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Files in This Item:
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| Vol56p279.pdf | | 619Kb | Adobe PDF | View/Open |
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