Antimicrobial Substances in Leek (Allium tuberosum)

부추의 항미생물 활성물질

  • Kim, Seon-Jae (Department of Food Science and Technology, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • Published : 1996.06.30

Abstract

The antimicrobial activty of leek (Allium tuberosum) was investigated against 17 strains of microorganisms. Methanol extracts of leek showed the growth inhibition effects on the wide range of microorganisms including gram positive bacteria, gram negative bacteria and yeasts. The extracts were analysed by using solvent fractionation, silica gel adsorption chromatography, Sephadex LH-20 column chromatography, TLC, silica gel partition chromatography and HPLC techniques. Six components whose molecular weights range from 200 to 400 were confirmed to have the antimicrobial activity.

Keywords

antimicrobial activity;antimicrobial substances;Allium tuberosum