Isolation of Antimicrobial Substance from Schizandra chinensis Baillon and Antimicrobial Effect

오미자로부터 항균활성 물질의 분리 및 항균효과

  • Lee, Ju-Yeun (Graduate School of Food Science and Technology, Chungbuk National University) ;
  • Min, Young-Kyoo (Graduate School of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hee-Yun (Division of Food Standardization, Korea Food and Drug Administration)
  • 이주연 (충북대학교 식품공학과) ;
  • 민용규 (충북대학교 식품공학과) ;
  • 김희연 (식품의약품안전청 식품규격과)
  • Published : 2001.06.30

Abstract

In order to isolate antimicrobial substances from Schizandra chinensis, the dried fruits were extracted with the methanol and the extract showed a strong antimicrobial activity. Also, the methanol exract was further fractionated with hexane, dichloromethane, ethylacetate and buthanol. The ethyl acetate-soluble fraction showed the strongest antimicrobial activity. These fraction were further separated by using various chromatographic methods including thin layer chromatography, silicagel open column chromatography and prep. HPLC. A major component S-EA-5-T1 and S-EA-5-T3 from the ethyl acetate fraction, which showed a strong antimicrobial activity was identified by Mass and NMR spectrometry. Two compounds were isolated and identified as trimethylcitrate and the essential oil of Schizandra chinensis and was estimated as gomisin C, respectively. The growth of S. typhimurium was also inhibited about 1.65 to 2.86 log cycle in minced pork by the addition 1% of Schizandra chinensis extract for 12 days at $4^{\circ}C$. These results suggested that these compounds have a strong potential as a natual food preservatives.

Keywords

Schzandra chinensis;natural preservatives;antimicrobial activity;solvent fractionation;trimethylcitrate