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Antimicrobial Activity of Methanol Extract from Rheum tanguticum against Food Hazardous Microorganisms and the Composition of the Extract  

임미경 (경북대학교 식품영양학과)
김미라 (경북대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 470-476 More about this Journal
Abstract
Daehwang (Rheum tanguticum) was extracted by methanol, and the antimicrobial activities of the extract, against some food hazardous microorganisms, were investigated by the paper disc method. The minimum inhibitory concentration (MIC) of the extract against the microorganisms was determined, and the extract components were analyzed by GC/MS. The Daehwang extract showed the strongest antimicrobial effect against P. aeruginosa. The MICs on S. aureus, P. aeruginosa and S. typhimurium were 250, 300 and 300mg/$m\ell$, respectively. In the methanol extracts from Daehwang, 120 different compounds were separated, with the extraction yield of the phenolic compounds being relatively high (29.85%). Substances with antimicrobial activity, such as 2-methoxy-phenol and 4-vinyl-2-methoxy-phenol were detected in the study.
Keywords
Rheum tanguticum; antimicrobial activities; minimum inhibitory concentration;
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