Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The effect of Hot Water-Extract and Flavor Compounds of Mugwort on Microbial Growth

쑥의 열추출물과 주요 향기성분이 세균의 생육에 미치는 영향

  • 김영숙 (경상대학교 식품영양학과) ;
  • 김무남 (부산여자대학교 식품영양학과) ;
  • 김정옥 (부산여자대학교 화학과) ;
  • 이종호 (경상대학교 식품영양학과)
  • Published : 1994.12.01
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Abstract

Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

Keywords

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