Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Studies on the Development of Natural Preservatives from Natural Products

전통식품 및 천연물에서 천연보존료 개발에 관한 연구

  • Kim, Hee-Yun (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Lee, Young-Ja (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Hong, Ki-Hyoung (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Kwon, Yong-Kwan (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Lee, Ju-Yeun (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Kim, So-Hee (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Ha, Sang-Chunl (Department of Confectionary Decoration, Taegu Future College) ;
  • Cho, Hong-Yon (Graduate School of Biotechnology, Korea University) ;
  • Chang, Ih-Seop (Cosmetical Research Team, Skin Research Institute) ;
  • Lee, Chul-Won (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Kim, Kil-Saeng (Division of Natural Food Additives, Korea Food and Drug Administration)
  • 김희연 (식품의약품안전청 천연첨가물과) ;
  • 이영자 (식품의약품안전청 천연첨가물과) ;
  • 홍기형 (식품의약품안전청 천연첨가물과) ;
  • 권용관 (식품의약품안전청 천연첨가물과) ;
  • 이주연 (식품의약품안전청 천연첨가물과) ;
  • 김소희 (식품의약품안전청 천연첨가물과) ;
  • 하상철 (대구미래대학 제과데코레이션과) ;
  • 조홍연 (고려대학교 생명공학원) ;
  • 장이섭 (피부과학연구원 미래상품팀) ;
  • 이철원 (식품의약품안전청 천연첨가물과) ;
  • 김길생 (식품의약품안전청 천연첨가물과)
  • Published : 1999.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Certain parts of 190 kinds of medicinal herbs and 171 kinds of original materials of food were extracted by methanol. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Saccharomyces cerevisiae, Candida albicans, Penicillium citrinum, Aspergillus flavus and Aspergillus niger. The methanol extracts of Cornus officinalis, Evodia officinalis, Glycyrrhiza glabra, Salvia miltiorrhiza. Schizandrae fructus, Coptidis rhizoma, aroma hop and bitter hop were shown inhibitory effect on certain species of gram(+) bacteria. Aroma hop and bitter hop were shown inhibitory effect on certain species of gram(-) bacteria. The methanol extract of Salvia miltiorrhiza exhibited a strong antibacterial activities. It was purified by solvent fractionation, silicagel column chromatography, prep. TLC, prep. HPLC. The purified active substance was identified as cryptotanshinone by EIMS, $1^H-NMR,\;{13}^C-NMR$ and DEPT. Cryptotanshinone showed a strong antibacterial activity against gram positive bacteria $(MIC\;:\;3.91{\sim}62.50\;{\mu}g/mL)$. Especially, this compound was the most strong activity against Bacillus subtilis $(MIC\;:\;3.91\;{\mu}g/mL)$.

식품원재료 171종과 한약재 190종의 metanol 추출물의 항균활성을 조사하였다. 항균활성은 식품의 부패, 변질에 관여한다고 알려진 그람양성세균인 Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, 그람음성세균인 Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli 및 효모인 Saccharomyces cerevisiae, Candida albicans, 곰팡이 Penicillium citrinum, Aspergillus flavus, Aspergillus niger를 대상으로 측정하였다. 산수유, 오수유, 감초, 단삼, 오미자, 황련, 명일엽, aroma hop와 bitter hop는 그람양성세균에 항균활성을 나타내었다. Aroma hop와 bitter hop는 그람음성세균에 항균활성을 나타내었다. 한편, 그람양성세균에 대해 강한 항균활성을 나타낸 단삼으로부터 항균물질을 분리, 정제하고 그 구조를 결정하였다. 단삼의 methanol 추출액을 농축하여 ethylacetate로 extraction, silicagel column chromatography, preparative TLC, preparative HPLC 등을 통하여 보존활성물질(T-1)을 분리, 정제하고 UV, $^1H-NMR,\;^{13}C-NMR$, DEPT 및 EI-MS 등의 기기분석한 결과, 단삼의 항균활성물질은 cryptotanshinone으로 결정되었다. 그람양성균에 대하여 MIC는 $3.91{\sim}62.50\;{\mu}g/mL$ 범위에서 강한 보존활성을 나타내었고 특히 Bacillus subtilis에 대하여 MIC는 $3.91\;{\mu}g/mL$로 가장 강한 보존활성을 나타내었다. 따라서 단삼의 cryptotanshinone은 그람양성세균 및 그람음성세균에 의해 변패될 수 있는 식품에서 천연보존료로 이용 가능할 것으로 생각된다.

Keywords