몇가지 香辛料의 抗菌作用 = Antibiotic Activity of Some Spices

다국어 초록 (Multilingual Abstract)

The purpose of this study is to observe the potential antibiotic activities of some spices. The tested spices were red pepper, black pepper, garlic, Japanese pepper, mustard, cinnamon, ginger, wasabia koreana, curry-powder, green onion and onion. These spices were extracted with A solvent(95% ethanol 200㎖+10g of tartaric acid), B solvent(95% ethanol 200㎖ only), and C solvent (95% ethanol 200㎖+10g of sodium carbonate). The extracts were screened for the presence of their potential antibiotic activities against some microorganisms such as Salmonella typhi, Shigellaflexneri, Vibrio cholera classic, Staphylococcus aureus 3A, and Escherichia coli oil. The results are as follows:
The garlic, the black pepper, the green onion, the onion, the ginger and the cinnamon showed antibiotic activity against Staphylococcus aureus 3A.
Generally the cinnamon has the strongest effect against the Salmonella typhi, the activities of the black pepper and the green onion were less strong than the cinnamon. The cinnamon has the strongest one against the Shigella flexneri, the green onion and the onion were moderately strong.
The black pepper, the curry powder and the Japanese pepper were less strong than the above. The garlic, the cinnamon, the ginger, and the green onion have the strongest effect against the Vibrio cholera, the others were moderately strong.
Theicmnamon and the onion have the strongest effect against the Escherichia coli, the garlic, the black pepper, the curry powder, the Japanese pepper and the green onion were strong. The dressing material has the antibiotic activities against the Vibrio cholera, the Escherichia coli and the Shigella flexneri.

목차 (Table of Contents)

• Ⅰ. 序論
• Ⅱ. 實驗材料 및 方法
• Ⅲ. 考察
• Ⅳ. 要約