• 作者： 游若?; 周正俊
• 作者服務機構： 國立大台灣大學食品科技研究所
• 中文摘要： 為了探討荖藤中抗菌性物質之抽取與其性質，本試驗選用不同之溶劑包括氯仿、無水乙醇及
  水，在不同溫度與時間之配合下，以單獨一種溶劑抽取或三種不同溶劑依次連續抽取之方式，自
  荖藤之果實與葉子中抽取抗菌性物質。並利用梯度平板法測定各種抽出物中所含抗菌性物質對各
  種試驗細菌，黴菌及酵母菌之最低抑制濃度。除外，並探討加熱處理以及不同pH對葉子之乙醇
  抽出物抗菌效果之影響。
  試驗結果顯示葉子之乙醇抽出物對所有之試驗細菌、黴菌及酵母菌之抑制作用（MIC<1,500
  g／ml）較大，其中又以在50°C抽取一小時所得之抽出物對黴菌及酵母之抑制作用較在30°C
  抽取24小時者大。葉子之乙醇抽出物對E.coli 之抑菌效果隨pH而改變。在 95°C 加熱1小時後
  ，葉子之乙醇抽出物之抗菌性只為原來之50%；在80°C不同時間之熱處理顯示加熱時間對抗菌活
  性之破壞似為一次反應之關係，其?歸方程式為 ln（方程式無法摘錄 ×100）= 4,627-0.009t，而相關係數
  為-0.948。s
• 英文摘要： These experiments were conducted tostudy the extractibility of antimicrobialsubstances from Piper betle L. and the anti-microbial activity of various solvent extracts. Chloroform, ethanol and dis. water were usedas the extraction solvents. Antimicrobialsubstances in betel fruit and leave wereextracted with single solvent or three solventsin sequence at different temperature forvarious lengths of time. Minimum inhibitoryconcentraction of various solvent extractsfor tested bacteria, molds and yessts weredetermined according to the gradient-platetechnique. In addition, effects of heattreatments and pH on the antimicrobialaetivity of ethanolie extract of betel leaf wasalso investigated. Results showed that among the solventextracts, ethanolie extract of betel leafexhibited the strongest antimierobial activity(MIC 1,5000 g∕ml)to various bacteria, molds and yeasts tested. The ethanolie extractobtained by extraeting betel leaf at 50°C for1 hr showed more antimicrobial aetivitythan that obtained by extracting the betel leafat 30°C for 24 hr. It was also found that the antimicrobialactivity of the ethanolic extract of betel leaftoward E. coli varied with pH. After heatingthe ethanolic extract at 95°C for 1 hr, only50% of the original activity left. Inactivationof antimicrobial activity by heating theethanolic extract at 80°C can be described bya first order reaction of which the regressiveequation is ln (方程式無法摘錄×100)＝4·627-0·009twith correlation coefficient -0.948.
• 中文關鍵字： --
• 英文關鍵字： --