Morinda citrifolia

°“√‡ª≈’ˬπ·ª≈ß™π‘¥·≈–ª√‘¡“≥¢Õß®ÿ≈‘π∑√’¬å√–À«à“ß°“√À¡—°¬Õ
„π°√–∫«π°“√º≈‘µ‡§√◊ËÕߥ◊Ë¡πÈ”≈Ÿ°¬Õ‰∑¬
MICROBIAL CHANGES DURING THE PROCESSING
OF THAI NONI BEVERAGE
™‘¥™¡ Œ‘√“ß–
Chidchom Hiraga
¡“≈—¬ ∫ÿ≠√—µπ°√°‘®
Malai Boonyaratanakornkit
¡≥±“∑‘æ¬å ¬ÿàπ©≈“¥
Montatip Yunchalad
°√ÿ≥“ «ß…å°√–®à“ß
Karuna Wongkrajang
∂“∫—π§âπ§«â“·≈–æ—≤π“º≈‘µ¿—≥±åÕ“À“√ ¡À“«‘∑¬“≈—¬‡°…µ√»“ µ√å
Institute of Food Research and Product Development, Kasetsart University
∫∑§—¥¬àÕ
‡§√◊ËÕߥ◊Ë¡πÈ”≈Ÿ°¬Õ‰∑¬ (Morinda citrifolia Linn.) ‡ªìπº≈‘µ¿—≥±å‡§√◊ËÕߥ◊Ë¡∑’˺≈‘µ¢÷Èπ
¥â«¬¿Ÿ¡‘ªí≠≠“æ◊Èπ∫â“π «‘∏’°“√º≈‘µ‚¥¬∑—Ë«‰ª®–∑”°“√À¡—°≈Ÿ°¬Õ ÿ°∑’˵’ªÉπ º ¡°—∫πÈ”µ“≈∑√“¬·¥ß
·≈â«À¡—°µ“¡∏√√¡™“µ‘‚¥¬‰¡à¡’°“√‡µ‘¡‡™◊ÈÕ®ÿ≈‘π∑√’¬å‡ªìπ√–¬–‡«≈“Àπ÷Ëß ‡¡◊ËÕ ‘Èπ ÿ¥°“√À¡—°®–
·¬° à«π∑’ˇªìππÈ”¡“ª√—∫ª√ÿß√ ™“µ‘¥â«¬πÈ”º÷Èß µâ¡¶à“‡™◊ÈÕ ·≈–∫√√®ÿ¢«¥ ¥â«¬«‘∏’°“√º≈‘µ∑’Ë¡’¢—ÈπµÕπ
¢Õß°√–∫«π°“√À¡—°‡¢â“¡“‡°’ˬ«¢âÕß ·≈–ºŸâº≈‘µ‰¡à¡’«‘∏’°“√§«∫§ÿ¡∑’Ë¥’∑”„À⇧√◊ËÕߥ◊Ë¡πÈ”≈Ÿ°¬Õ‰∑¬
ª√– ∫ªí≠À“„π¥â“π§ÿ≥¿“æ ®“°°“√»÷°…“‡ª√’¬∫‡∑’¬∫°“√‡ª≈’ˬπ·ª≈ß∑“ß™’«¿“æ√–À«à“ß
°“√À¡—°¬Õ¢ÕߺŸâº≈‘µ‡§√◊ËÕߥ◊Ë¡πÈ”≈Ÿ°¬Õ‰∑¬∑’ˉ¥â¡“µ√∞“π àßÕÕ° 2 √“¬ æ∫«à“ Õÿ≥À¿Ÿ¡‘„π√–À«à“ß
°“√À¡—°∑’·Ë µ°µà“ß°—π ·≈–°“√°«π≈Ÿ°¬Õ„π√–À«à“ß°“√À¡—°¡’º≈µàÕ™π‘¥·≈–ª√‘¡“≥¢Õ߇™◊ÕÈ ®ÿ≈π‘ ∑√’¬å
∑’Ë ‡ ®√‘ ≠ „ππÈ” ≈Ÿ ° ¬ÕÀ¡— ° ·≈–¡’ º ≈∑”„Àâ πÈ” ≈Ÿ ° ¬Õ¡’ Õ ß§å ª √–°Õ∫¢Õß°√¥Õ‘ π ∑√’ ¬å · µ°µà “ ß°— π §◊ Õ
„π√–¬–°“√À¡—°µ—Èß·µà 3 —ª¥“Àå®π∂÷ß 6 ‡¥◊Õπ °“√À¡—°„π∑’Ë√à¡∑’ËÕÿ≥À¿Ÿ¡‘ÀâÕßÀ¡—°‡©≈’ˬ 30 Õß»“
‡´≈‡´’¬ ‰¡à¡’°“√°«π„π√–À«à“ß°“√À¡—° æ∫ ¬’ µå ·≈–·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬‚¥¬®–æ∫¬’ µåÕ¬Ÿà
„πª√‘¡“≥¡“° º≈°“√«‘‡§√“–ÀåÕߧåª√–°Õ∫¢Õß°√¥Õ‘π∑√’¬åÀ≈—°„ππÈ”≈Ÿ°¬ÕÀ¡—° æ∫«à“ ¡’ª√‘¡“≥
¢Õß°√¥Õ–´‘µ‘° °√¥·≈°µ‘° ·≈–°√¥´‘µ√‘° (w/w) √âÕ¬≈– 0.46, 0.05 ·≈– 0.02 µ“¡≈”¥—∫
à«π°“√À¡—°‚¥¬„Àâ∂—ßÀ¡—° —¡º— ·¥¥ Õÿ≥À¿Ÿ¡‘„π°“√À¡—° Ÿß°«à“ 35 Õß»“‡´≈‡´’¬ ·≈–¡’°“√
°«π≈Ÿ°¬Õ„π√–À«à“ß°“√À¡—° ‰¡àæ∫¬’ µå·µàæ∫·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬ º≈°“√«‘‡§√“–ÀåÕߧåª√–°Õ∫
J. NRCT. (Sci) 39(1)
95
¢Õß°√¥Õ‘π∑√’¬åÀ≈—°„ππÈ”≈Ÿ°¬ÕÀ¡—°Õ“¬ÿ 2 ‡¥◊Õπ æ∫«à“ ¡’ª√‘¡“≥¢Õß°√¥·≈°µ‘° °√¥Õ–´‘µ‘° ·≈–
°√¥´‘µ√‘° (w/w) √âÕ¬≈– 0.72 , 0.17 ·≈– 1.86 µ“¡≈”¥—∫
º≈°“√«‘‡§√“–À凪√’¬∫‡∑’¬∫ª√‘¡“≥ “√µâ“πÕπÿ¡≈Ÿ Õ‘ √–„πº≈‘µ¿—≥±åπ”È ≈Ÿ°¬Õ∑’¡Ë «’ ∏‘ °’ “√
À¡—°·µ°µà“ß°—π ‚¥¬«‘∏’ DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging assay æ∫«à“
º≈‘µ¿—≥±åπ”È ≈Ÿ°¬Õ¢ÕߺŸºâ ≈‘µ∑’ÀË ¡—°¬Õ∑’ÕË ≥
ÿ À¿Ÿ¡‡‘ ©≈’¬Ë 30 Õß»“‡´≈‡´’¬ ¡’§“à ¢Õß “√µâ“πÕπÿ¡≈Ÿ Õ‘ √–
Ÿß°«à“º≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ¢ÕߺŸºâ ≈‘µ∑’ÀË ¡—°¬Õ‚¥¬„Àâ„Àâ∂ß— À¡—° —¡º— ·¥¥∂÷ß 2 ‡∑à“ ‚¥¬¡’§“à §«“¡‡¢â¡¢âπ
¢Õß “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–∑’Ë®—∫°—∫Õπÿ¡Ÿ≈Õ‘ √–‰¥â√âÕ¬≈– 50 (EC50) ‡∑à“°—∫ 1.2430 ¡‘≈≈‘°√—¡/¡‘≈≈‘≈‘µ√
§” ”§—≠ : °“√À¡—°¬Õ, πÈ”≈Ÿ°¬Õ‰∑¬, °“√º≈‘µπÈ”≈Ÿ°¬Õ
ABSTRACT
Thai noni (Morinda citrifolia Linn.) beverage is one of products from the local
indigenous knowledge that has long been acquainted among Thai people.
Its traditional
processing method starts from mixing the noni pulp with brown granulated sugar and let the
natural fermentation process taking place without any starter. At the end of the fermentation
process, the liquid part will be separated and flavoring with honey before bringing to boil and
filling into glass bottles. This uncontrolled fermentation process consequently courses many
problems in Thai noni beverage qualities. The comparison studies of biological changes
between two different fermentation processes by two local producers, show that the fermentation
temperature and agitation during fermentation process had affected the growth of microorganisms
differently coincident with different organic acids revealed are found in the final product.
During fermentation processes from 3 weeks to 6 months, the one which fermented under the
shade with the average room temperature of 30 CÌ and without any agitation showed the higher
lactic acid bacteria and higher numbers of yeast along with the organic acids; include acetic,
lactic and citric acid were found at 0.46, 0.05 and 0.02 per cent w/w respectively. The
fermentation process under the sun with the average temperature above 35 ÌC with intermittently
agitation, after 2 months, only lactic acid bacteria were found but no presentation of yeast.
The organic acids include acetic, lactic and citric acid were measured as 0.17, 0.72 and
1.86 per cent w/w respectively.
From the comparison of antioxidant capacity using DPPH assay: 1,1-diphenyl-2picrylhydrazyl, radical scavenging assay indicates that the noni juice that was fermented under
the average temperature of 30 ÌC contained antioxidant capacity in the amount, that is equivalent
96
«. «™. («‘∑¬å) Û˘(Ò)
to 50 per cent free radical (EC50), of 1243.0 milligram per milliter which is 2 times higher than
that in the noni juice from the higher fermentation temperature (above 35 ÌC).
Key words : Thai noni beverage, Thai noni fermentation process
§”π”
¬Õ (Morinda citrifolia Linn.) ‡ªìπ ¡ÿπ‰æ√æ◊πÈ ∫â“π∑’§Ë π‰∑¬∑—«Ë ∑ÿ°¿“§√Ÿ®â °— ·≈–∫√‘‚¿§
‡ªìπÕ“À“√¡“π“π·≈â«∑—Èß„π à«π¢Õß„∫·≈–º≈ „π∑“߬“º≈¬Õ„™â‡ªìπ°√– “¬¬“ ·°âÕ“°“√Õ“‡®’¬π
¢—∫‡≈◊Õ¥ µ√’ ∫”√ÿß∏“µÿ ™à«¬‡®√‘≠Õ“À“√ à«π„∫„™â·°â∑âÕß√à«ß ·°â‰¢â ·°âÕ“°“√§≈◊Ëπ‰ â Õ“‡®’¬π
º≈¬Õª√–°Õ∫¥â«¬πÈ” 90 ‡ªÕ√凴Áπµå à«πª√–°Õ∫À≈—°∑’ˇÀ≈◊Õ®–‡ªìπ soluble solids, dietary fibers
·≈–‚ª√µ’π (Chunhieng, 2003) ¡’√“¬ß“π«à“æ∫·√à∏“µÿ„πª√‘¡“≥ 8.4 ‡ªÕ√凴Áπµå¢ÕßπÈ”Àπ—°·Àâß
¢Õß≈Ÿ°¬Õ ·≈–¡’·√à∏“µÿÀ≈—°§◊Õ ‚æ·∑ ‡´’¬¡, ´—≈‡øÕ√å, ·§≈‡´’¬¡ ·≈–øÕ øÕ√— à«π·√à∏“µÿ
∑’Ë√à“ß°“¬µâÕß°“√„πª√‘¡“≥πâÕ¬∑’Ëæ∫„ππÈ”≈Ÿ°¬Õ‰¥â·°à ´’≈’‡π’¬¡ (Chunhieng, 2003) «‘µ“¡‘π„πº≈¬Õ
∑’Ëæ∫¡“° ‰¥â·°à ascorbic acid (24-158 mg/100g ¢ÕßπÈ”Àπ—°·Àâß) (Morton, 1992; Shovic and
Whistler, 2001) ·≈– provitamin A (Dixon et al., 1999) “√ª√–°Õ∫ phenolic ∑’Ëæ∫„ππÈ”≈Ÿ°¬Õ
‰¥â·°à dammacanthal, scopoletin, morindone, alizarin, aucubin, nordamnacanthal, rubiadin, rubiadin1-methyl ether ·≈– anthraquinone glycosides Õ◊Ëπ Ê (Morton, 1992; Dittmar, 1993; Dixon et al.,
1999; Wang and Su, 2001) Damnacanthal Õ¬Ÿà„π°≈ÿà¡ anthraquinone ´÷Ë߇ªìπÀ¡Ÿà functional ∑’Ë¡’
§ÿ≥ ¡∫—µ‘ ”§—≠ (‚¥¬∑—Ë«‰ª‡ªìπ anti-carcinogenic) (Solomon, 1999) Heinicke, 1985; Solomon,
1999 √“¬ß“π«à“ à«πª√–°Õ∫ proxeronine „π≈Ÿ°¬Õ‡ªìπ precursor ( “√µ—Èßµâπ) ¢Õß xeronine
‚¥¬‡ªìπ alkaloid ∑’Ë¡’°“√¬◊π¬—π«à“‡¡◊ËÕ√«¡°—∫‚ª√µ’π„π¡πÿ…¬å·≈⫙૬ª√—∫ª√ÿß functionality ¢Õß
xeronine „π√à“ß°“¬ ´÷Ë߇ªìπº≈¥’µàÕ√à“ß°“¬ Õ¬à“߉√°Áµ“¡¬—߉¡à¡’§ÿ≥ ¡∫—µ‘∑“߇§¡’¢Õß alkaloid
™π‘¥π’µÈ æ’ ¡‘ æå∂ß÷ «‘∏°’ “√∑’®Ë –𔉪„™âª√–‚¬™πå§ÿ≥ ¡∫—µ„‘ π°“√µâ“π°“√ÕÕ°´‘‡¥™—π¢Õß≈Ÿ°¬Õ∑’ Ë °—¥¥â«¬
“√ ethanol ·≈– ethyl acetate ∂Ÿ°ª√–‡¡‘π‚¥¬„™â ferric thiocyanate method (FTC) ·≈– thiobarbituric
acid test (TBA) Mohd et al., 2001 æ∫«à“ “√∑’ˉ¥â®“°°“√ °—¥¥â«¬ ethanol acetate ¬—∫¬—Èß°“√‡°‘¥
ÕÕ°´‘‡¥™—π„π‰¢¡—π‰¥â ‡¡◊ËÕ‡ª√’¬∫‡∑’¬∫∑’ËπÈ”Àπ—°‡¥’¬«°—π°—∫ pure α-tocopherol ·≈– butylated
hydroxyl toluene (BHT) ¡’°“√∑¥≈Õß«—¥º≈¢ÕßπÈ”≈Ÿ°¬Õ∑’˺≈‘µ„π‡™‘ßæ“≥‘™¬å„π¥â“π radical
scavenging activity ‚¥¬«‘∏’ tetrazolium nitroblue (TNB) assay ‚¥¬ª√–‡¡‘π«à“¡—π¡’Õ‘∑∏‘æ≈„π°“√
ªÑÕß°—π‡´≈≈å À√◊Õ ‰¢¡—π®“° oxidative alteration promoted ‚¥¬ superoxide anion radical (SAR)
scavenging activity ¢ÕßπÈ”≈Ÿ°¬Õ· ¥ß„Àâ‡ÀÁπ«à“ Ÿß‡ªìπ 2.8 ‡∑à“¢Õß«‘µ“¡‘π´’ ‡ªìπ 1.4 ‡∑à“¢Õß
pycnogenol (PYC) ·≈–‡°◊Õ∫®–‡∑à“°—∫ grape seed powder (Wang and Su, 2001)
J. NRCT. (Sci) 39(1)
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°“√·ª√√Ÿªº≈‘µ¿—≥±å‡æ◊ÕË ÿ¢¿“殓°¬Õ‡ªìπ∏ÿ√°‘®∑’πË “à π„® ·≈–¢¬“¬µ—«‡æ‘¡Ë ¢÷πÈ Õ¬à“ß¡“°
„π™à«ß‡«≈“‰¡à°’˪ï∑’˺à“π¡“ ¡’°“√¢Õ®¥ ‘∑∏‘∫—µ√Õ¬à“ß°«â“ߢ«“߇©æ“–„πª√–‡∑» À√—∞Õ‡¡√‘°“‡æ’¬ß
·Àà߇¥’¬«¡’°“√¢Õ®¥ ‘∑∏‘∫µ— √∂÷ß 19 ™‘πÈ ®“° US Patent and Trademark Office µ—ßÈ ·µà 1976 (USPTO,
2005) πÈ”≈Ÿ°¬Õ‡ªìπ∑’¬Ë Õ¡√—∫‡¡◊ÕË ‡√Á« Ê π’„È π¬ÿ‚√ª„π≈—°…≥–Õ“À“√·π«„À¡à (European Commission,
Scientific Committee for Food, 2002) ∑—Èßπ’ȇπ◊ËÕß®“°¡’°“√¬◊π¬—π«à“ º≈¬Õ¡’§ÿ≥ ¡∫—µ‘„π
°“√∫”∫—¥‚√§‚¥¬‡©æ“–®“°°“√»÷°…“∑’ºË “à π¡“‰¥â¡°’ “√∑¥≈Õß∑’·Ë ¥ß„Àâ‡ÀÁπ«à“ “√„πº≈¬Õ¡’§≥
ÿ ¡∫—µ‘
¢Õß “√ªØ‘™’«π– ·≈– “√µâ“π°“√‡°‘¥ÕÕ°´‘‡¥™—π ( “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–) πÕ°®“°π’Ⱥ≈°“√»÷°…“
∑“ߧ≈‘π°‘ 2 √“¬ß“π √“¬ß“π«à“°“√∫√‘‚¿§¬Õ™à«¬∫√√‡∑“‚√§¢âÕµàÕÕ—°‡ ∫·≈–‡∫“À«“π ‚¥¬ —¡æ—π∏å
°—∫ª√‘¡“≥°“√∫√‘‚¿§ (Elkins, 1998; Solomon, 1999) ®“°°“√ —߇°µª√–‚¬™πå∑’ˉ¥â√—∫π’È¡“®“°
“√ª√–°Õ∫ ‡™àπ scopoletin, nitric oxide, alkaloids, sterols ·≈– “√∑’Ë¡’§«“¡ “¡“√∂„π°“√‡ªìπ
“√µâ“πÕÕ°´‘‡¥™—π ( “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–) ¢Õß¬Õ ®“°‡Àµÿº≈¥—ß°≈à“«∑”„Àâ°“√∫√‘‚¿§¬Õ°≈“¬
¡“‡ªìπ®ÿ¥ π„® ·≈–§π à«π¡“°„À⧫“¡ ”§—≠¡“°¢÷πÈ §«“¡π‘¬¡„π°“√∫√‘‚¿§¬Õ∑’ Ë ßŸ ¢÷πÈ π’È ‰¡à‡æ’¬ß
·µà®–‡°‘¥¢÷Èπ‡©æ“–„π°≈ÿࡪ√–‡∑»∑’˪≈Ÿ°·≈–‡ªìπºŸâº≈‘µ‡∑à“π—Èπ ·µà¬—ß√«¡‰ª∂÷ß„π À√—∞Õ‡¡√‘°“
≠’˪ÿÉπ ·≈–¬ÿ‚√ª¥â«¬ ·µà¥â«¬Õÿª √√§¢Õߧÿ≥≈—°…≥–¢Õߺ≈¬Õ∑’ˇªìπº≈‰¡â∑’Ë¡’√ ™“µ‘¬“°µàÕ°“√
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°≈ÿà¡ À°√≥å °≈ÿà¡ µ√’ À°√≥å ·≈–°≈ÿà¡ OTOP ‡æ’¬ß 24 °≈ÿà¡∑’ˉ¥â√—∫°“√√—∫√Õß¡“µ√∞“πº≈‘µ¿—≥±å
™ÿ¡™π (¡º™.) ®“° 20 ®—ßÀ«—¥ ∑—Ë«ª√–‡∑»
°“√«‘®—¬‡æ◊ËÕ»÷°…“°√–∫«π°“√º≈‘µµ“¡¿Ÿ¡‘ªí≠≠“æ◊Èπ∫â“𠇪ìπ·π«∑“ßÀπ÷Ëß∑’Ë®–‰¥â
¢âÕ¡Ÿ≈π”¡“æ—≤π“°√–∫«π°“√º≈‘µ‡æ◊ÕË „À≥â«∏‘ °’ “√º≈‘µ∑’¥Ë ¡’ “™à«¬¬°√–¥—∫§ÿ≥¿“æº≈‘µ¿—≥±å‡§√◊ÕË ß¥◊¡Ë
πÈ”≈Ÿ°¬Õ‰∑¬ „Àâ¡’§ÿ≥¿“浓¡¡“µ√∞“𠇪ìπ∑’ˬա√—∫¢ÕߺŸâ∫√‘‚¿§∑—Èß„π·≈–µà“ߪ√–‡∑»
98
«. «™. («‘∑¬å) Û˘(Ò)
Õÿª°√≥å·≈–«‘∏’°“√
1. √«∫√«¡¢âÕ¡Ÿ≈ºŸâº≈‘µπÈ”≈Ÿ°¬Õ®“°∞“π¢âÕ¡Ÿ≈º≈‘µ¿—≥±å OTOP ®“°∑—Ë«ª√–‡∑»
·≈–∞“π¢âÕ¡Ÿ≈°“√√—∫√Õß¡“µ√∞“πº≈‘µ¿—≥±å™ÿ¡™π (¡º™.) ‡æ◊ËÕ§—¥‡≈◊Õ°«‘ “À°‘®™ÿ¡™π‡ªÑ“À¡“¬
2. »÷°…“°√–∫«π°“√À¡—°≈Ÿ°¬Õ¢Õß°≈ÿࡇªÑ“À¡“¬ ≥ ∂“π∑’˺≈‘µ ‚¥¬»÷°…“®“° ¿“æ
°“√º≈‘µ®√‘ßµ—Èß·µà‡√‘Ë¡º≈‘µ µ“¡¢—ÈπµÕπ°“√º≈‘µπÈ”≈Ÿ°¬Õ (¿“æ∑’Ë 1)
¿“æ∑’Ë 1. ¢—ÈπµÕπ°“√º≈‘µπÈ”≈Ÿ°¬Õ
J. NRCT. (Sci) 39(1)
99
»÷°…“°“√‡ª≈’ˬπ·ª≈ß∑“ß™’«¿“æ„π√–À«à“ß°“√À¡—° ‚¥¬‡°Á∫µ—«Õ¬à“ßπÈ”≈Ÿ°¬ÕÀ¡—°
µ—Èß·µà —ª¥“Àå∑’Ë 2 ¢Õß°“√À¡—°®π∂÷ß 6 ‡¥◊Õπ µ√«®«‘‡§√“–Àå°“√‡ª≈’ˬπ·ª≈ߢÕß®ÿ≈‘π∑√’¬å
‚¥¬µ√«®π—∫®”π«π®ÿ≈‘π∑√’¬å∑—ÈßÀ¡¥ ¬’ µå·≈–√“ ‚¥¬„™â«‘∏’«‘‡§√“–À嵓¡ FDA-BAM 2001
·≈–µ√«®π—∫®”π«π·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬ ‚¥¬„™â«‘∏’«‘‡§√“–À嵓¡ ISO 15214:1998 µ√«®À“
ª√‘¡“≥°√¥Õ–´‘µ‘° ·≈°µ‘° ·≈–´‘µ√‘° ‚¥¬„™â«‘∏’«‘‡§√“–À嵓¡ Food Research International (1997)
30(2): 147-151 „ππÈ”À¡—°À≈—ßÀ¡—°§√∫ 6 ‡¥◊Õπ
3. «‘‡§√“–Àå§ÿ≥¿“æº≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ‰∑¬¢Õß°≈ÿࡇªÑ“À¡“¬µ“¡¡“µ√∞“π‡§√◊ËÕߥ◊Ë¡
¥â“π®ÿ≈‘π∑√’¬å «‘‡§√“–ÀåÀ“ Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, ¬’ µå
·≈–√“ ‚¥¬„™â«‘∏’«‘‡§√“–À嵓¡ FDA-BAM 2001 Coliform bacteria ·≈– Escherichia coli ‚¥¬„™â
«‘∏’«‘‡§√“–À嵓¡ FDA-BAM 2002 Salmonella spp. ‚¥¬„™â«‘∏’«‘‡§√“–À嵓¡ ISO 6579 : 2002
¥â“π‡§¡’«‡‘ §√“–Àåª√‘¡“≥ ethanol ·≈– methanol ∑’µË °§â“ß ·≈–ªπ‡ªóÕô π„πº≈‘µ¿—≥±å ‚¥¬„™â«∏‘ «’ ‡‘ §√“–Àå
µ“¡ AOAC (2000) 983.13 «‘‡§√“–Àåª√‘¡“≥‚´‡¥’¬¡ (sodium) ‚ª·µ ‡´’¬¡ (potassium) ‚¥¬„™â
«‘∏’«‘‡§√“–À嵓¡ AOAC (2000) 999.10 ·≈–∑¥ Õ∫ƒ∑∏‘ϵâ“πÕπÿ¡Ÿ≈Õ‘ √– (antioxidant)‚¥¬«‘∏’
DPPH scavenging assay
º≈°“√»÷°…“·≈–«‘®“√≥å
1. º≈°“√√«∫√«¡¢âÕ¡Ÿ≈ºŸºâ ≈‘µπÈ”≈Ÿ°¬Õ‰∑¬ ®“°∞“π¢âÕ¡Ÿ≈º≈‘µ¿—≥±å OTOP ∑—«Ë ª√–‡∑»
·≈–∞“π¢âÕ¡Ÿ≈°“√√—∫√Õß¡“µ√∞“πº≈‘µ¿—≥±å™¡ÿ ™π (¡º™.) æ∫«à“¡’ººâŸ ≈‘µ√“¬‡¥’¬Ë «·≈–«‘ “À°‘®™ÿ¡™π
ºŸâº≈‘µπÈ”≈Ÿ°¬Õ∫â“π∑—Èß ‘Èπ 111 √“¬/°≈ÿà¡ „π®”π«ππ’È ¡’ºŸâº≈‘µ‡æ’¬ß 24 √“¬/°≈ÿà¡ ‰¥â√—∫°“√√—∫√Õß
¡“µ√∞“π ¡º™. ·≈–¡’ºŸâº≈‘µ 6 √“¬/°≈ÿࡉ¥â√—∫‚≈à·≈–ª√–°“»π’¬∫—µ√√—∫√Õß„π¥â“π§ÿ≥¿“æ
§«“¡ª≈Õ¥¿—¬ ·≈–∫√√®ÿ¿—≥±å®“°ß“π«—π‡°…µ√·Ààß™“µ‘ª√–®”ªï æ.». 2548 ®“°°“√ ”√«®·≈–
—¡¿“…≥å¢Õâ ¡Ÿ≈°“√º≈‘µ‰¥â§¥— ‡≈◊Õ°«‘ “À°‘®™ÿ¡™πºŸºâ ≈‘µ∑’¡Ë »’ °— ¬¿“æ “¡“√∂º≈‘µπÈ”≈Ÿ°¬Õ‰∑¬ àßÕÕ°
µà“ߪ√–‡∑» 2 °≈ÿà¡ ‡ªìπµ—«·∑π„π°“√»÷°…“
2. ®“°°“√»÷°…“°√–∫«π°“√À¡—°πÈ”≈Ÿ°¬Õ¢Õß∑—Èß 2 °≈ÿà¡æ∫«à“¡’«‘∏’°“√§≈⓬§≈÷ß°—π
§◊Õ ¡’°“√„™âπÈ”µ“≈∑√“¬·¥ßº ¡°—∫‡π◊ÈÕ≈Ÿ°¬Õ ÿ°∫¥ ∫√√®ÿ≈ß∂—ßÀ¡—°ªî¥Ω“∂—ß·≈â«∑‘È߉«â„À⇰‘¥
°“√À¡—°µ“¡∏√√¡™“µ‘·µà¡¢’ Õâ ·µ°µà“ß°—π„π¥â“π ¿“«–¢Õß°“√À¡—°‚¥¬°“√À¡—°πÈ”≈Ÿ°¬Õ¢Õß°≈ÿ¡à ·√°
∂—ßÀ¡—°®–∂Ÿ°«“ß®—¥‡√’¬ß„πÀâÕßÀ¡—°‰¡à¡’°“√§«∫§ÿ¡Õÿ≥À¿Ÿ¡‘¢ÕßÀâÕßÀ¡—° Õÿ≥À¿Ÿ¡‘„π°“√À¡—°
‡©≈’ˬ 30 Õß»“‡´≈‡´’¬ °“√À¡—°„π™à«ß·√°„™â‡«≈“π“πª√–¡“≥ 7 «—π ®“°π—Èπ®–‡µ‘¡πÈ”µ“≈·≈–
πÈ”≈߉ªÕ’°®π√–¥—∫πÈ”≈Ÿ°¬Õ∂÷ߧÕ∂—ß ·≈â«À¡—°µàÕ‰ªÕ’°Õ¬à“ßπâÕ¬ 1 ‡¥◊Õπ ‚¥¬√–À«à“ß°“√À¡—°
®–ª≈àÕ¬∑‘ßÈ ‰«â‰¡à¡°’ “√°«π·µàÕ“®‡ªî¥¥Ÿ‡ªìπ√–¬–®“°°“√ ÿ¡à µ—«Õ¬à“߇æ◊ÕË µ√«®À“‡™◊ÕÈ ®ÿ≈π‘ ∑√’¬∑å ‡’Ë °’¬Ë «¢âÕß
°—∫°“√À¡—°„π√–¬–°“√À¡—°„π™à«ß 3 —ª¥“Àå·√° æ∫®ÿ≈‘π∑√’¬å®”æ«°¬’ µå·≈–®ÿ≈‘π∑√’¬å∑’ËÀ¡—°
100
«. «™. («‘∑¬å) Û˘(Ò)
„Àâ°√¥·≈°µ‘° (lactic acid bacteria) ‚¥¬®–æ∫¬’ µåÕ¬Ÿ„à πª√‘¡“≥¡“° ·µà„π™à«ß°“√À¡—°§√∫ 6 ‡¥◊Õπ
æ∫«à“ª√‘¡“≥¢Õß·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬®–‡æ‘Ë¡®”π«π¡“°¢÷Èπ‡ªìπ 2 ‡∑à“ „π¢≥–∑’ˬ’ µå¡’ª√‘¡“≥
≈¥≈ß (µ“√“ß∑’Ë 1)
µ“√“ß∑’Ë 1. º≈°“√«‘‡§√“–Àå®ÿ≈‘π∑√’¬å∑’ˇ°’ˬ«¢âÕß°—∫°“√À¡—°πÈ”≈Ÿ°¬Õ¢Õß°≈ÿà¡ 1
√–¬–‡«≈“À¡—°
®ÿ≈‘π∑√’¬å∑—ÈßÀ¡¥
cfu/ml
¬’ µå
cfu/ml
·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬
cfu/ml
3 —ª¥“Àå
6 ‡¥◊Õπ
4.6 x103
5.4x103
4.0x104
2.4x104
1.2x102
3.2x104
®“°°“√µ√«®«‘‡§√“–Àå°√¥Õ‘π∑√’¬å„ππÈ”≈Ÿ°¬ÕÀ¡—° 6 ‡¥◊Õπ æ∫«à“¡’ª√‘¡“≥¢Õß°√¥
Õ–´‘µ‘° Ÿß°«à“ª√‘¡“≥°√¥Õ◊Ëπ Ê √Õß≈ß¡“§◊Õ°√¥·≈°µ‘° ·≈–°√¥´‘µ√‘° ¡’§à“ 0.46 , 0.05 ·≈– 0.02
‡ªÕ√凴Áπµå (w/w) µ“¡≈”¥—∫ Õ¬à“߉√°Áµ“¡®“°°“√ —¡¿“…≥废âº≈‘µ‰¥â„Àâ¢âÕ¡Ÿ≈«à“ ∂â“¡’°“√À¡—°∫à¡
πÈ”≈Ÿ°¬Õ„π√–¬–‡«≈“π“π (¡“°°«à“ 6 ‡¥◊Õπ) ¡—°®–æ∫·ºàπ«ÿâπ∑’ˇ°‘¥®“°°“√À¡—°¢Õß®ÿ≈‘π∑√’¬å
∑’ºË ≈‘µ°√¥Õ–´‘µ°‘ ª√“°Ø¢÷πÈ ∑’∫Ë √‘‡«≥º‘«Àπâ“¢ÕßπÈ”≈Ÿ°¬Õ„π∂—ßÀ¡—°¥â«¬ · ¥ß«à“ „π ¿“«–°“√À¡—°π’È
‡™◊ÈÕ®ÿ≈‘π∑√’¬å∑’Ë¡’∫∑∫“∑„π°“√À¡—° ‰¥â·°à ¬’ µå ·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬ ·≈–Õ–´‘µ‘°·Õ´‘°·∫§∑’‡√’¬
”À√—∫°“√À¡—°πÈ”≈Ÿ°¬Õ¢ÕߺŸâº≈‘µπÈ”≈Ÿ°¬Õ°≈ÿà¡∑’Ë 2 æ∫«à“„π√–À«à“ß°“√À¡—°®–«“ß
∂—ßÀ¡—°Õ¬ŸàπÕ°Õ“§“√„Àâ —¡º— ·¥¥ ¥—ßπ—ÈπÕÿ≥À¿Ÿ¡‘„π°“√À¡—°®÷ߧàÕπ¢â“ß Ÿß Õÿ≥À¿Ÿ¡‘‡©≈’ˬ¡“°°«à“
35 Õß»“‡´≈‡´’¬ ·≈–¡’°“√°«π∂—ßÀ¡—°∑ÿ°«—πµ—Èß·µà‡√‘Ë¡À¡—°®π∂÷ß 5-6 ‡¥◊Õπ¢Õß°“√À¡—°
‡æ◊ËÕªÑÕß°—π‰¡à„À⇰‘¥√“·≈–øî≈塬’ µå·≈–‡æ◊ËÕ„À⇡≈Á¥·¬°ÕÕ°®“°‡π◊ÈÕ¬Õ´÷Ë߇¡≈Á¥∑’Ë∂Ÿ°·¬°ÕÕ°π’È
®–≈Õ¬Õ¬Ÿà∫√‘‡«≥ à«π∫π‡ªìπ™—ÈπÀπ“ªî¥º‘«Àπâ“¢ÕßπÈ”¬ÕÀ¡—° º≈®“°°“√ ÿࡵ—«Õ¬à“߇æ◊ËÕµ√«®À“
‡™◊ÈÕ®ÿ≈‘π∑√’¬å∑’ˇ°’ˬ«¢âÕß°—∫°“√À¡—°„π√–¬–°“√À¡—°µ—Èß·µà 2 —ª¥“Àå (µ“√“ß∑’Ë 2)
µ“√“ß∑’Ë 2. º≈°“√«‘‡§√“–Àå®ÿ≈‘π∑√’¬å∑’ˇ°’ˬ«¢âÕß°—∫°“√À¡—°πÈ”≈Ÿ°¬Õ¢ÕߺŸâº≈‘µ°≈ÿà¡ 2
√–¬–‡«≈“À¡—°
cfu/ml
®ÿ≈‘π∑√’¬å∑—ÈßÀ¡¥
cfu/ml
¬’ µå
cfu/ml
·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬
cfu/ml
2 —ª¥“Àå
2 ‡¥◊Õπ
5.1x103
‰¡àæ∫
3.8x103
3.0x102
8.0x10
3.2x104
3 ‡¥◊Õπ
‰¡àæ∫
‰¡àæ∫
6.0x103
J. NRCT. (Sci) 39(1)
101
º≈®“°°“√µ√«®«‘‡§√“–Àå°√¥Õ‘π∑√’¬å∑’ˇ°‘¥®“°°“√À¡—° æ∫«à“ πÈ”≈Ÿ°¬ÕÀ¡—°Õ“¬ÿ
2 ‡¥◊Õπ ¡’ª√‘¡“≥¢Õß°√¥·≈°µ‘° °√¥Õ–´‘µ‘° ·≈–°√¥´‘µ√‘° (w/w) √âÕ¬≈– 0.72 , 0.17 ·≈– 1.86
µ“¡≈”¥—∫ à«ππÈ”≈Ÿ°¬ÕÀ¡—°Õ“¬ÿ 3 ‡¥◊Õπ ¡’ª√‘¡“≥¢Õß°√¥·≈°µ‘° °√¥Õ–´‘µ‘° ·≈–°√¥´‘µ√‘°
(w/w) √âÕ¬≈– 0.72, 0.18 ·≈– 1.28 µ“¡≈”¥—∫ ®“°º≈«‘‡§√“–Àå· ¥ß«à“ ®ÿ≈‘π∑√’¬å∑’Ë¡’∫∑∫“∑
„π°“√À¡—°πÈ”≈Ÿ°¬Õ„π ¿“«–π’ȧ◊Õ ·≈°µ‘°·Õ´‘°·∫§∑’‡√’¬
3. °“√«‘‡§√“–Àå§≥
ÿ ¿“æº≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ‰∑¬¢Õß°≈ÿ¡à ‡ªÑ“À¡“¬µ“¡¡“µ√∞“π‡§√◊ÕË ß¥◊¡Ë
º≈°“√«‘‡§√“–Àå§ÿ≥¿“æ∑“ߥâ“π®ÿ≈‘π∑√’¬å (µ“√“ß∑’Ë 2) æ∫«à“¡’§ÿ≥¿“扥⡓µ√∞“π∑—Èß 2 °≈ÿà¡
µ“√“ß∑’Ë 3.
ºŸâº≈‘µ
º≈«‘‡§√“–Àå®≈ÿ π‘ ∑√’¬„å πº≈‘µ¿—≥±å‡§√◊ÕË ß¥◊¡Ë πÈ”≈Ÿ°¬Õ∫â“π¢Õß°≈ÿ¡à ‡ªÑ“À¡“¬µ“¡ª√–°“»
°√–∑√«ß “∏“√≥ ÿ¢ (©∫—∫∑’Ë 214) ªï æ.». 2543 ‡√◊ËÕß ‡§√◊ËÕߥ◊Ë¡„π¿“™π–∫√√®ÿ
∑’Ëªî¥ π‘∑
E. coli Yeast&
Coliform
(MPN/ ( /100 ml) Mold
(cfu/ ml)
100 ml)
°≈ÿà¡ 1
<2.2
°≈ÿà¡ 2
<2.2
not
detected
not
detected
S. aureus
( /50 ml)
B. cereus
( /10 ml)
C.
Salmonella
spp.
perfringens
( /50 ml)
( /10 ml)
<10
not detected not detected not detected not detected
<10
not detected not detected not detected not detected
º≈°“√«‘‡§√“–Àåª√‘¡“≥ Ethanol ·≈– Methanol ∑’˵°§â“ß„πº≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ
(µ“√“ß∑’Ë 4) æ∫«à“¡’ª√‘¡“≥ Ethanol µ°§â“ß„πº≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ¢Õß°≈ÿà¡ 1 ·≈–°≈ÿà¡ 2 „πª√‘¡“≥
0.9 ·≈– 0.1 ‡ªÕ√凴Áπµå (v/v) µ“¡≈”¥—∫
µ“√“ß∑’Ë 4.
º≈«‘‡§√“–Àåª√‘¡“≥ ethanol ·≈– methanol „πº≈‘µ¿—≥±å‡§√◊ËÕߥ◊Ë¡πÈ”≈Ÿ°¬Õ∫â“π
¢Õß°≈ÿࡇªÑ“À¡“¬
ºŸâº≈‘µ
102
Ethanol (%v/v)
Methanol (%v/v)
°≈ÿà¡ 1 (À¡—°„π∑’Ë√à¡)
0.9
0.0
°≈ÿà¡ 2 (À¡—°°≈“ß·®âß∂—ßÀ¡—° —¡º— ·¥¥)
0.1
0.0
«. «™. («‘∑¬å) Û˘(Ò)
ª√‘¡“≥ ethanol ∑’Ëæ∫µ°§â“ß„πº≈‘µ¿—≥±å¢ÕߺŸâº≈‘µ°≈ÿà¡ 1 æ∫„πª√‘¡“≥¡“°°«à“
ºŸâº≈‘µ„π°≈ÿà¡ 2 ‡ªìπº≈‡π◊ËÕß¡“®“°„π ¿“æ°“√À¡—°¡’¬’ µåÕ¬Ÿà„πª√‘¡“≥¡“° ∑”„ÀâπÈ”≈Ÿ°¬ÕÀ¡—°
¡’ª√‘¡“≥·Õ≈°ÕŒÕ≈å Ÿß·≈–µ°§â“ß„πº≈‘µ¿—≥±å
°“√«‘‡§√“–Àåª√‘¡“≥ “√µâ“πÕπÿ¡≈Ÿ Õ‘ √–‚¥¬«‘∏’ DPPH (1,1-diphenyl-2-picrylhydrazyl)
radical scavenging assay „πº≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ¢Õß°≈ÿࡇªÑ“À¡“¬ º≈°“√«‘‡§√“–Àåæ∫«à“º≈‘µ¿—≥±å
πÈ” ≈Ÿ ° ¬Õ¢ÕߺŸâ º ≈‘ µ °≈ÿà ¡ ∑’Ë 1 ¡’ƒ∑∏‘Ï„π°“√µâ“πÕπÿ¡Ÿ≈Õ‘ √– Ÿß°«à“º≈‘µ¿—≥±åπÈ”≈Ÿ°¬Õ¢ÕߺŸâº≈‘µ
°≈ÿà¡∑’Ë 2 ∂÷ß 2 ‡∑à“ ‚¥¬¡’§à“§«“¡‡¢â¡¢âπ¢Õß “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–∑’Ë®—∫°—∫Õπÿ¡Ÿ≈Õ‘ √–‰¥â√âÕ¬≈– 50
(EC50) ‡∑à“°—∫ 1.2430 ¡‘≈≈‘°√—¡/¡‘≈≈‘≈‘µ√
√ÿª
1. ®“°°“√»÷°…“‡ª√’¬∫‡∑’¬∫°√–∫«π°“√À¡—°πÈ”≈Ÿ°¬Õ¢Õß«‘ “À°‘®™ÿ¡™π ºŸâº≈‘µ
πÈ”≈Ÿ°¬Õ‰∑¬∑’Ë¡’§ÿ≥¿“扥⡓µ√∞“π àßÕÕ° 2 °≈ÿà¡ æ∫«à“°“√§«∫§ÿ¡Õÿ≥À¿Ÿ¡‘√–À«à“ß°“√À¡—°
∑’Ë·µ°µà“ß°—π ·≈–°“√°«ππÈ”≈Ÿ°¬Õ„π√–À«à“ß°“√À¡—° ¡’º≈µàÕ™π‘¥·≈–ª√‘¡“≥¢Õ߇™◊ÈÕ®ÿ≈‘π∑√’¬å
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2. ®“°°“√«‘‡§√“–Àå§ÿ≥¿“æº≈‘µ¿—≥±å º≈°“√«‘‡§√“–À剡àæ∫‡™◊ÈÕ®ÿ≈‘π∑√’¬åªπ‡ªóôÕπ
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103
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