• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.22-28
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• 2003

Antimicrobial effect of Dansham (Saliuia miltiorrhiza Bunge) was investigated. Methanol extract of dried Dansham was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Chloroform fraction showed the highest inhibitory effect on the microorganisms such as B. subtilis, S. aureus, E. coli, L. monocytogenes and V. parahaemolyticus at 250 $\mu\textrm{g}$/disc. Chloroform fraction was further fractionated by silica gel column and thin layer chromatography (TLC). The antimicrobial compound was isolated from their fractions and its chemical structure was identified as a cryptotanshinone by GC-MS and $^1$H-NMR, $^{13}$ C-NMR.