食品保蔵上よりみた香辛料揮発成分の化学的研究-I

Abstract

1. Antibacterial activity of 32 kinds of pure terpenes was examined against Bacillus subtilis, Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeruginose, Proteus morganii and Escherichia coli. It was thereby found that carvacrol, thymol, isoborneol, vanilline and salicylaldehyde show antibacterial activity in dilutions 2, 000 or over. 2. There was no difference in antibacterial activity according to the number of double bonds in the cyclohexane ring and introduction of a ketone radical to form cyclohexenone also had no effect on antibacterial activity. 3. Derivatives of thymol, carvacrol, eugenol, isoborneol, and vanillin, in which a hydroxyl had been introduced and directly bonded to the cyclohexane ring, showed antibacterial activity in dilutions 2, 000 or over. 4. It was presumed that addition of vanilla or eugenol as an essence to fish ham or fish sausage would be effective for the preservation of these food products.