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Authors
Affiliations
1 Fragance and Flavour Development Centre, Kannauj (U.P.), IN
2 Fragance and Flavour Development Centre, Indust rial Estate, Kannauj (U.P.), IN
3 Fragance and Flavour Development Centre, Industrial Estate, Kannauj (U.P.), IN
Source
The Asian Journal of Experimental Chemistry, Vol 4, No 1-2 (2009), Pagination: 97-100
Abstract
The oil of lemon grass (Cymbopogon flexuosus) was fractionated under reduced pressure into ten (10) fractions and the sensitivity potential of the bacteria Salmonella typhi and Staphylococcus aureus to these fractions were investigated. The oil sample was first evaluated for anti-microbial properties using the cup plate method. The oil sample showed high antimicrobial activity on the Salmonella typhi and Staphylococcus aureus. The oil was then fractionated and each fraction was collected at its boiling point range under vacuum 5-10 mm Hg. The sensitivity potential of the test organisms was then carried out in these fractions. The results obtained indicated that Salmonella typhi was highly sensitive to the fractions 5, 6 and 7 (boiling point) 90-92°C and moderately sensitive to all other fractions while Staphylococcus aureus showed no sensitivity to the entire fractions.
Keywords
Fractionation, Boiling Points, Inhibitory Effects, and Sensitivity Potential.
