ANTIBACTERIAL ACTIVITY AGAINST STREPTOCOCCUS MUTANS OF MATE TEA FLAVOR COMPONENTS

被引：43

作者：

KUBO, I

MUROI, H

HIMEJIMA, M

机构：

[1] Division of Entomology and Parasitology, College of Natural Resources, University of California, Berkeley

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 01期

关键词：

D O I：

10.1021/jf00025a023

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The 10 major volatile constituents were identified by GC-MS analysis as common flavor principles in mate tea obtained from various locations. Their antimicrobial activity against 13 microorganisms was tested. All of the volatiles tested exhibited moderate to weak activity with broad spectra. Some of them are bactericidal against one of the most important cariogenic bacteria, Streptococcus mutans. The antibacterial activity of the distillate against S. mutans wag significantly enhanced by indole.

引用

页码：107 / 111

页数：5

共 16 条

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