Study on the Antimicrobial Effects of Citrus Peel by Different Extract Methods

추출방법에 따른 감귤과피 추출물의 항균효과

  • Jang Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Choi Hyun-Kyoung (Department of Food Science and Technology, Keimyung University) ;
  • Ha Na-Young (Department of Food Science and Technology, Keimyung University) ;
  • Kim Ok-Mi (Department of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 장세영 (계명대학교 식품가공학과) ;
  • 최현경 (계명대학교 식품가공학과) ;
  • 하나영 (계명대학교 식품가공학과) ;
  • 김옥미 (대경대학 호텔조리계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2004.09.01


The antimicrobial activity of the extract of citrus peel prepared by the method of hot water, ethanol and sugar was examined. The results showed that the extract of citrus peel prepared by hot water or ethanol did not have antimicrobial activity, but the extract by 10$\%$(w/v) sugar revealed the high antimicrobial activity. Extracted in 10%(w/v) sugar solution for 9 days, showed the highest antimicrobial activity against 8 strains of bacteria. The minimum inhibition concentration was found to be 0.5$\%$(v/v) against S. aureus, 1.5$\%$(v/v) against B. subtilis, M. luteus and E. coli, and 2.0$\%$(v/v) against S. mutans. The antimicrobial activity of the citrus peel extract was stable regardless of the treatment at 40 $\~$ 100 $^{\circ}C$C for 20 min and unstable response to the change of pH. The results suggested the development of citrus peel as heat-stable antimicrobial agents.

감귤과피의 열수, 에탄을 및 설탕 추출방법에 따른 항균활성을 비교 조사하였다 그 결과 감귤껍질의 열수 및 에탄올 추출물에서는 항균활성이 나타나지 않았으나, 설탕추출물에서 높은 항균활성을 나타내었다. 10$\%$(w/v) 설탕용액에서 9일간 추출하였을 때 8종의 균주 모두에서 항균활성이 가장 높았다 또한 최소저해농도는 S. aureus에서 0.5$\%$(v/v), B. subtilis, M. luteus 및 E. coli는 1.5%(viv), S. mutans는2.0$\%$(v/v) 각각 나타났다. 감귤 껄질 추출물은 40$\~$100$^{\circ}C$, 1시간 처리범위에서 항균성은 매우 안정하였으나, pH의 변화에서는 불안정하게 나타났다. 이상의 결과로 감귤껍질 추출물은 열안정성이 높은 항균성 소재로 개발이 기대되었다.



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