Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 3
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- Pages.389-394
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- 2001
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- 0367-6293(pISSN)
Isolation of Antimicrobial Substance from Schizandra chinensis Baillon and Antimicrobial Effect
오미자로부터 항균활성 물질의 분리 및 항균효과
- Lee, Ju-Yeun (Graduate School of Food Science and Technology, Chungbuk National University) ;
- Min, Young-Kyoo (Graduate School of Food Science and Technology, Chungbuk National University) ;
- Kim, Hee-Yun (Division of Food Standardization, Korea Food and Drug Administration)
- Published : 2001.06.30
Abstract
In order to isolate antimicrobial substances from Schizandra chinensis, the dried fruits were extracted with the methanol and the extract showed a strong antimicrobial activity. Also, the methanol exract was further fractionated with hexane, dichloromethane, ethylacetate and buthanol. The ethyl acetate-soluble fraction showed the strongest antimicrobial activity. These fraction were further separated by using various chromatographic methods including thin layer chromatography, silicagel open column chromatography and prep. HPLC. A major component S-EA-5-T1 and S-EA-5-T3 from the ethyl acetate fraction, which showed a strong antimicrobial activity was identified by Mass and NMR spectrometry. Two compounds were isolated and identified as trimethylcitrate and the essential oil of Schizandra chinensis and was estimated as gomisin C, respectively. The growth of S. typhimurium was also inhibited about 1.65 to 2.86 log cycle in minced pork by the addition 1% of Schizandra chinensis extract for 12 days at
오미자 열매로부터 항균활성물질을 분리하기 위하여 methanol 조추출물의 용매분획의 항균력을 측정하였다. 항균활성을 나타낸 methanol 조추출물은 다시 여러 가지 용매로 순차적으로 분배하여 n-hexan층, dichloromethane층, ethyl acetate층, buthanol층과 water층을 얻은 다음, 이들 분배층에 대해 항균활성을 검색한 결과, ethyl acetate층에서 가장 활성이 높게 나타났다. 활성이 높게 나타난 ethyl acetate층은 감압증류한 후, 여러 가지 chromatography를 이용하여 분리, 정제한 다음, MS,
Keywords
- Schzandra chinensis;
- natural preservatives;
- antimicrobial activity;
- solvent fractionation;
- trimethylcitrate