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

오미자(Schizandra chinensis) 추출물의 항균물질 분리

  • Published : 2003.06.01

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

References

  1. Park, U.Y., Chang, D.S. and Cho, H.R. Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. of Food Sci. Nutr. 21: 91-95 (1994)
  2. Lee, B.W. and Shin, D.W. Screening of natural antimicrobial plant extract on food spoilage microoganism. Korean J. Food Sci. Technol. 23: 200-204 (1991)
  3. Beuchat, L.R. and Goiden, D.A. Antimicrobials occurring naturally in foods. Food Technol. 43: 134-142 (1989)
  4. Blank, G., Adejumo, A.A. and Zawistowski, J. Eugenol induced changes in the fatty acid content of two Lactobacillus species. Lebensm.-Wiss. u.-Technol. 24: 231- 235 (1991)
  5. Kurita, N. and Koike, S. Synergistic antimicrobial effect of sodium chloride and essential oil components. Agri. Biol. Chem. 46: 159-165 (1982) https://doi.org/10.1271/bbb1961.46.159
  6. Lattanzio, V., De Cicco, V., Di Venere, D., Lima, G. and Salerno, M. Antifungal activity of phenolics against fungi commonly encountered during storage. Ital. J. Food Sci. 1: 23-30 (1994)
  7. Kurita, N. and Koike, S. Synergistic antimicrobial effect of ethanol, sodium chloride, acetic acid and essential oil components.Agri. Biol. Chem. 47: 67-75 (1983) https://doi.org/10.1271/bbb1961.47.67
  8. Jay, M.J. Effect of diacetyl on foodborne microorganisms. J. Food Sci. 47: 1829-1831 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb12892.x
  9. Lee, S.H. and Im, Y.S. Effects of omija (Schizandra chinensis) extract on the growth of lactic acid bacteria isolated from kimchi. Korean J. Appl. Microb. Biotechnol. 25: 224-228 (1997)
  10. Chung, K.H., Lee, S.H., Lee, Y.C. and Kim, J.T. Antimicrobial activity of Omija (Schizandra chinensis) extract. J. Korean Soc. Food Sci. Nutr. 30: 1127-132 (2001)
  11. Kurita, N. and Koike, S. Synergistic antimicrobial effect of acetic acid, sodium chloride and essential oil components. Agri. Biol. Chem. 46: 1655-1660 (1982) https://doi.org/10.1271/bbb1961.46.1655
  12. Knobloch, K., Pauli, A., Iberl, B., Weigand, H. and Weis, N. Antibacterial and antifungal properties of essential oil components. J. Ess. Oil Res. I: 119-128 (1989) https://doi.org/10.1080/10412905.1989.9697767
  13. Jay, M.J. and Rivers G.M. Antimicrobial activity of some food flavoring compounds. J. Food Saf'. 6: 129-139 (1984) https://doi.org/10.1111/j.1745-4565.1984.tb00609.x
  14. Inukai, S., Kikuchl, J. and Watanbe, T. Effect of sodium salts of some organic acids on the germination and thermal resistance of genus Bacillus spores. J. Food Hyg. 25: 125-130 (1984) https://doi.org/10.3358/shokueishi.25.125
  15. Kim, O.C. and Jang, H.J. Volatile components of Schizandra chinensis baillon. Agri. Chem. Biotechnol. 37: 30-36 (1994)