薄荷及紫蘇抗氧化及抗菌之效果

The antioxidative and antibacterial effects of spearmint and perilla

歐于詳(Yu-Shang Ou)

指導教授 ： 劉德中

中山醫學大學/健康管理學院/營養學研究所/碩士(2008年)

https://doi.org/10.6834/CSMU.2008.00080

摘要

研究薄荷、紫蘇對於氧化傷害之延緩及三種院內感染菌之抑菌能力。體外試驗發現，薄荷、紫蘇水萃液、薄荷油層、DL-薄荷醇及咖啡酸顯著地延緩氧化傷害(p＜0.05)。薄荷、紫蘇油層、DL-薄荷醇、薄荷酮及咖啡酸皆能明顯抑制三株院內感染菌：ORSA (oxacillin-resistant Staphylococcus aureus) ; KP (Klebsiella pneumoniae ) ; PA（Pseudomonas aeruginosa）的生長(p＜0.05)。尤其以薄荷酮抑菌能力最為顯著(p＜0.05)。本研究結果顯示，可利用薄荷及紫蘇發展出預防或減緩氧化傷害之機能性食品及利用薄荷及紫蘇精油發展出良好之抑菌劑，進一步減少院內感染發生。

關鍵字

薄荷 ； 紫蘇 ； 抗氧化 ； 抑菌

並列摘要

To investigate the ability of spearmint and perilla in delay the oxidative damage and antibacterial. In vitro, water extract of spearmint and perilla,oil of spearmint, DL-menthol, caffeic acid significantly delayed oxidative damage(p＜0.05).Oil of spearmint and perilla, DL-menthol, menthone, caffeic acid significantly inhibited the growth of three nosocomial bacteria, oxacillin-resistant staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa(p＜0.05). Particularly, antibacterial ability to menthone was the most obvious(p＜0.05).These results suggested that spearmint and perilla may have potential for the prevention or delay the oxidative damage and utilize the oil of spearmint and perilla to develop the good antibacterial agent, to further reduce nosocomial infection.

並列關鍵字

spearmint ； perilla ； antioxidant ； antibacterial

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