高梁酒糟乙醇萃取物及水萃取物的抗菌活性和抗氧化特性   全文下載

Antibacterial and Antioxidant Properties of Sorghum Distillery Residue

高梁酒糟之乙醇萃取物和水萃取物有抑制Bacillus cereus 、Escherichia coli O157:H7、Salmonella spp.和 Staphylococcus aureus的效果。當乙醇萃取物和水萃取物濃度增加至6 mg/mL時，沒有細菌可以存活。本研究同時評估AE（alcohol extract）、HWE（cold water extract）及CWE（hot water extract）之自由基清除活性、還原力測試、鐵離子螯合活性、總抗氧化活性和過氧化氫清除活性分析。結果顯示當濃度高於75 μg/mL 時，AE和HWE還原力效果與BHA或是Trolox並無顯著差異（p > 0.05）。AE和HWE鐵離子螯合效果大於檸檬酸鹽；總抗氧化活性和過氧化氫清除活性效果隨著AE 、HWE和CWE濃度增加而增加，明顯的AE和HWE高於CWE。結果顯示高粱酒糟萃取物具有抗菌能力以及抗氧化活性，可做為食品工業的抗菌以及抗氧化成份的來源。

The alcohol extract (AE), cold water extract (CWE) and hot water extract (HWE) of sorghum distillery residues (SDR, also referred to in the literature as sorghum spirits lees, sorghum liquor waste, or grain sorghum dried distillers grains) were found to effectively inhibit the growth of Bacillus cereus, Escherichia coli O157 : H7, Salmonella spp. and Staphylococcus aureus. As the concentration of alcohol or water extracts increased to 6 mg/mL, no survival was detected. All extracts of SDR were evaluated for their antibacterial activity, radical-scavenging activity, reducing capacity, ferrous ion-chelating activity, total antioxidant activity and hydrogen peroxide scavenging activity. At a concentration of 75 μg/mL, the reducing capacities of the AE and HWE were not significantly different from BHA or Trolox (p > 0.05). The ferrous ion-chelating activities of AE and HWE were higher than that of citrate. Total antioxidant activity increased as concentrations of AE, CWE, and HWE increased, while AE and HWE showed higher total antioxidant activities than CWE. The results indicate that SDR alcohol or water extracts have antibacterial activity and antioxidant properties. They could be used as a source of antioxidant and antimicrobial ingredients in the food industry.