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Isolation and Identification of Antimicrobial Compound from Dansam (Saliuia miltiorrhiza Bunge)

단삼으로부터 식품부패미생물에 대한 항균성 물질의 분리 및 동정

  • 최해연 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2003.02.01

Abstract

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.

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