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

오미자(Schizandra chinensis) 추출물의 항균물질 분리

  • 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)
  • 이상호 (한국식품정보원) ;
  • 이영춘 (중앙대학교 식품공학과) ;
  • 윤석권 (동덕여자대학교 식품영양학과)
  • Published : 2003.06.01


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.


antimicrobial compound;separation;identification;omija essential oil;omija extract


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