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Isolation of the Antimicrobial Compounds from Omija (Schizandra chinensis) Extract  

Lee, Sang-Ho (Korea Food Information Center)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduk Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 483-487 More about this Journal
Abstract
The antimicrobial activity of the omija extract shown at pH 6.5, which was observed in the previous research, suggested that there could be active substances other than citric acid and malic acid in the Omija extract. Therefore, attempts were made to identify antimicrobial compounds in the essential oils extracted from Omija. The results of silica gel column chromatography and GC-MS revealed that terpineol and citronellol in the essential oil were the active compounds.
Keywords
antimicrobial compound; separation; identification; omija essential oil; omija extract;
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