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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/22399

    標題: 檳榔、荖花及荖葉抑菌作用之探討
    Antibacterial Activity in Betel Quid Extracts on Selected Microorganisms of Mouth and Digestive System
    作者: 郭玫君
    貢獻者: 食品衛生系
    關鍵字: 檳榔甲醇抽出物
    Methanol extract of areca nut
    Methanol extract of betel pepper fruits
    Methanol extract of betel pepper leaves
    Antimicrobial activity
    Zone of inhibition
    日期: 2000
    上傳時間: 2010-03-23 09:37:09 (UTC+8)
    摘要: 本試驗針對檳榔嚼塊之主要組成植物:檳榔子、荖花及荖葉,以水、甲醇和正己烷三種溶劑萃取,所得之抽出物對正常存在人體消化道的八種微生物Staphylococcus aureu、Staphylococcus epidermidis、Staphylococcus mutans、Staphylococcus sanguis、Escherichia coli、Klebsiella pneumoniae、Pseudomonas aeruginosa及Candida albicans,進行抑制菌之檢測。結果顯示檳榔、荖花及荖葉之甲醇抽出物對八種微生物之抑制十分顯著,尤以荖花及荖葉之甲醇抽出物效果最佳;而檳榔、荖花及荖葉之水及正己烷抽出物,則無明顯之抑制效果。
    關聯: 嘉南學報 26 :p.186-191
    Appears in Collections:[嘉南學報] 26 期 (2000)
    [ 食品科技系 ] 期刊論文

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