Studies on Effect of Cinnamomum ramulus Extract Liquid on Antibacterial Activity
碩士 === 大葉大學 === 食品工程學系碩士班 === 91 === The object of this study was to investigate the effects of the water (H2O) and 50%, 70%, 100% ethanol (EtOH) extract liquids from the retentate and the supernatant of Cinnamomum ramulus (Cr) through the rotary evaporation process on the antibacterial activity (gr...
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| Format: | Others |
| Language: | zh-TW |
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2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08353378870354463862 |
| Summary: | 碩士 === 大葉大學 === 食品工程學系碩士班 === 91 === The object of this study was to investigate the effects of the water (H2O) and 50%, 70%, 100% ethanol (EtOH) extract liquids from the retentate and the supernatant of Cinnamomum ramulus (Cr) through the rotary evaporation process on the antibacterial activity (growth inhibition) of Bacillus licheniformis and Legionellaceae bacteria. The concentrations of cinnamaldehyde in the extract liquids was quantified by HPLC analysis. For the antibacterial activity the effect of 50% EtOH extract liquids from the Cr supernatant was markedly good compared with that of other extract liquids. The growth inhibition of 50% EtOH extract liquid was increased by the addition of the liquid. The growth of B. licheniformis and Legionellaceae bacteria was dramatically increased by the addition of H2O and 100% EtOH (10mL of addition) extract liquids from the Cr retentate. The effects of all the extract liguids from the Cr supernatant on the growth inhibition of Legionellaceae bacteria was not significantly effective. The lowest and highest concentrations of cinnamaldehyde were quantified for the H2O and 50% EtOH extract liquids, respectively, compared with other extract liquids. This result indicated that cinnamaldehyde is not only inhibition one component for the bacterial growth.
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