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http://dx.doi.org/10.12925/jkocs.2016.33.2.255

Isolation and Identification of Antimicrobial Compounds from Licorice Extracts  

Lee, Jin-Man (Department of Food Science and Technology and Basic Science Institute, Hoseo University)
Lee, Yoon-Won (Department of Tourism Management, Joongbu University)
Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.2, 2016 , pp. 255-263 More about this Journal
Abstract
Antimicrobial properties of Licorice(Glycyrrhizae radix L.) against food spoilage microorganism, Bacillus subtilis KCTC 1021 was investigated. Antibacterial activity of the essential oil was as equivalent as Potassium metabisulfite and myconazole. The licorice extracts was fractionated to hexane, chloroform, ethyl acetate, butanol and water fraction. Chloroform fraction showed the highest inhibitory effect on the Bacillus subtilis KCTC 1021. Chloroform fraction was further fractionated by silica gel column chromatography and thin layer chromatography(TLC). The antibacterial compound was isolated from their fractions and its chemical structures was identified as (R)-glabridin by ESI-MS, $^1H$-NMR and $^{13}C$-NMR.
Keywords
Licorice extracts; antimicrobial activity; ESI-MS; $^{13}C$-NMR; (R)-glabridin;
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Times Cited By KSCI : 4  (Citation Analysis)
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