Inhibitory Effects of Plant Extracts on the Growth of Five Pathogenic Bacteria

植物萃取物抑制病原菌之探討

Kanintra Suwanmanon ； Chitsiri Rachtanapun ； Somjit Surapat ； 邱秋霞(Chiu-Hsia Chiu) ； 古源光(Yuan-Kuang Guu)

《臺灣農業化學與食品科學》 48卷4期 (2010/08) Pp. 197-203

https://doi.org/10.6578/TJACFS.2010.024

摘要

本研究之目的在探討泰國傳統飲食文化中常用之香料植物：南薑(Alpinia galanga(Linn.)Stuntz.)、中國薑(Boesenbergia pandurata Roxb.)、香茅(Cymbopogon citrates)及火炬薑(Etlingera elatior)，使用傳統索氏萃取法、超臨界流體萃取法及蒸餾法等技術萃取後所得精油及萃取物之抗菌活性。其結果顯示南薑以超臨界流體萃取及索式萃取法所得之萃取物，對於金黃色葡萄球菌及李斯特菌，相較於中國薑、香茅及火炬薑萃取物，有較高之抗菌活性。而香茅精油除了會抑制大腸桿菌和沙門氏菌之外，對於革蘭氏陽性菌之金黃色葡萄球菌及李斯特菌生長也有抑制作用。

關鍵字

抗菌活性 ； 香料 ； 香料萃取物 ； 病原菌

並列摘要

The objective of this study was to investigate the antimicrobial activities of essential oils (EO) and spice extracts of the plants popularly used in Thai cuisines, namely galangal (Alpinia galanga (Linn.) Stuntz.), finger root (Boesenbergia pandurata Roxb.), lemongrass (Cymbopogon citrates) and torch ginger (Etlingera elatior). The plant extracts were prepared using steam distillation, supercritical fluid extraction (SFE) and conventional Soxhlet extraction techniques. Results demonstrated that galangal extracted by SFE and Soxhlet extraction techniques showed stronger antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes than those of finger root, lemongrass and torch ginger, respectively. Escherichia coli and Salmonella typhimurium, as well as Gram-positive pathogenic bacteria, such as S. aureus and L. monocytogenes, were sensitive to lemongrass EO.

並列關鍵字

Antimicrobial activity ； Spice ； Spice extracts ； Pathogenic bacteria