蘇國雄, 殷梅津Su Kuo-Shung, Yin Mei-Chin張淑君Chang, Shu-ChungShu-ChungChang營養科學研究所2026-03-249999-12-31https://handle.ncl.edu.tw/11296/kn62sthttps://scholars.csmu.edu.tw/handle/123456789/6573中文摘要:研究主要的目的是探討傳統食用植物如蒜仁、蒜白、蒜綠、蔥 白、蔥綠、老薑、嫩薑、羅勒、芫荽、辣椒等10種植物是否具有抑制黑麴 菌(Aspergillus niger)及白色念珠菌(Candida albicans)兩種真菌生長 效應的情形。 Aspergillus niger及Candida albicans被培養在 Sabouraud dextrose瓊脂培養皿中後，將含有植物萃出液之圓形紙錠置於 塗有菌液之瓊脂培養皿中，培養37℃，24小時後測量其抑制圈。結果顯示 ，蒜仁、蒜白、蒜綠、蔥白、蔥綠等5種食用植物具有抑制Aspergillus niger及Candida albicans 兩種真菌生長之效應。 其中蒜仁、蒜白、蒜 綠等3種食用植物之水溶性及脂溶性成份皆具有抑制Aspergillus niger及 Candida albicans 真菌生長之效應 。 而蔥綠之水溶性及脂溶性成份僅 具有抑制 Aspergillus niger，但不具有抑制Candida albicans生長之效 應。 另，蔥白、老薑、嫩薑、羅勒、芫荽、辣椒等6種植物之水溶性及 脂溶性成份則完全不具抑制效應之作用。本研究並探討上述這五種具抑制 效應之傳統食植物經加熱、加酸、及加鹽等三種處理方式對食用植物抑菌 效應是否產生影響。 實驗結果發現，此五種食用植物經由不同溫度加熱 處理後，蒜仁抑制Aspergillus niger之效應會隨著加熱溫度的上升而顯 著下降(p<0.05)；蒜白於90℃、蒜綠及蔥白於70℃，蔥綠經50℃加熱處理 後則不再具有抑制Aspergillus niger 生長之效應。 蒜仁於90℃加熱處 理後不具有抑制Candida albicans生長之效應，而其它4種食用植物，經 由30℃、50℃、70℃、90℃及100℃等不同的加熱溫度處理後，則呈現不 同抑制Candida albicans 生長之效應。蒜仁以不同pH值之加酸處理(pH=1 ~7)及以未經加酸處理比較，結果發現，兩者對抑制 Aspergillus niger 之效應並無顯著差異(p> 0.05)。 蒜白、蒜綠等兩種植物經加酸處理( pH=1)後，發現抑制 Aspergillus niger 生長之效應，顯著低於其它pH值 之加酸處理組(p<0.05)。 蔥白、蔥綠等兩種植物經pH=1之加酸處理，則 發現不再具有抑制 Aspergillus niger 生長之效應。蒜仁以不同pH值之 加酸處理(pH=1~7)，其抑制Candida albicans 之效應與未經加酸處理組 ，並無顯著差異(p>0.05)。 蒜白、蒜綠、蔥白、蔥綠等4種植經加酸處 理(pH=1)，其抑制Candida albicans生長之效應較其它加酸處理組(pH=2 ~7)顯著降低(p<0.05)。 此外這4種食用植物，經加酸處理(pH=2~7)，其 抑制Candida albicans 生長之抑制效應與未經加酸處理之食用植物抑菌 效應並無顯著差異(p>0.05)。另以NaCl 0.4M之食鹽濃度加鹽處理食用植 物後，發現這五種食用植物抑制 Aspergillus niger 及 Candida albicans，2種真菌生長效應，與未加鹽處理組並無顯著差異(p>0.05)。 關鍵詞: 真菌生長、黑麴菌(Aspergillus niger) 、 白色念珠 菌(Candida albicans) 傳統食用植物，抑制生長效應。Abstract The object of this research is to study antifungi function of some traditional edible plants, including garlic (bulbs, white and green parts), green onion (white and green parts), ginger(old and younger ones), basil, Chinese parsley, and hot pepper, to Aspergillus niger and Candida albicans . Aspergillus niger and Candida albicans were cultured in Sabouraud dextrose agar medium, and the paper discs immersed in the above plants extracts were placed on the medium which was inoculated with the test fungi, and incubated at 37℃ for 24 hours. Then the diameter of growth circle inhibited by the extract was measured. The results revealed that garlic bulbs, white and green parts , green onion white and green parts had antifungi effects on Aspergillus niger and Candida albicans. The water and fat-soluble components of garlic (bulb , white and green parts) had anti-growth function to both Aspergillus niger and Candida albicans. While the water and fat soluble components of the green parts of green onion showed anti-growth effect only on Aspergillus niger , but not on Candida albicans. Whereas the water and fat souble components of white parts of green onion, ginger ( old and younger ones ), basil , Chinese parsley, and hot pepper had no inhibitory effect at all. In addation , all the plants were heated, treated with acid and salt to observe their effects on the antifungi functions. After treated with heat at different temperature, garlic bulb showed decreased inhibitory effect on Aspergillus niger as the temperature raised (p<0.05). The inhibitory effects on Aspergillus niger were diminished after heating over 90℃ for white part of garlic , over 70℃ for green part of garlic and white part of green onion, over 50℃ for green part of green onion. After heat treatment at 90℃, garlic bulbs showed no inhibitory effect on Candida albicans. The other four showed different anti-fungi effect on Candida albicans after heat treatment at 30℃, 50℃, 70℃, 90℃and 100℃. Garlic bulbs were treated with acid solution of different pH value (pH=1~7), but there is no significant different between the inhibitory effects of control and treated sample on the growth of Aspergillus niger. After treated with acid soultion of pH=1, anti-fungi effect of the white and green parts of garlic on Aspergillus niger was significantly lower than the treated with other pH values (p<0.05). After treated with acid soultion at pH=1, white and green part of green onions completely lost the inhibitory effect on Aspergillus niger. The inhibitory effect of garlic bulbs on Candida albicans growth was not affected by acid treatmet. After treated with acid soultion of pH=1 ,white and green parts of garlic, and white and green parts of green onion showed less inhibitory effects on the growth of Candida albicans than those treated pH=2~7. And the latter showed similar inhibitory effects on Candida albicans(p>0.05). When treated with salt concentrations of daily cooking, the antifungi effect of these plants on Aspergillus niger and Candida albicans remained unaffected(p> 0.05) . Key words : fungi-growth , Aspergillus niger, Candida albicans , traditional edible plants, antifungi effects.真菌生長黑麴菌白色念珠菌傳統食用植物抑制生長效應fungi-growthAspergillus nigerCandida albicansTraditional edible plantsinhibitory effectsthesis