Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antimicrobial Activities of Zonthoxylum schinifolium and Zanthoxylum piperitum Leaves

산초와 초피 잎의 항균활성

  • Kim, Jeong (Department of Food Science and Technology, Gyeongsang National University) ;
  • Cho, Young-Soo (Department of Food Science and Technology, Gyeongsang National University) ;
  • Seo, Kwon-Il (Department of Food and Nutrition, Sunchon National University) ;
  • Joo, Ok-Soo (Department of Food Processing, Chinju National University) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • 김정 (경상대학교 식품공학과) ;
  • 조영수 (경상대학교 식품공학과) ;
  • 서권일 (순천대학교 식품영양학과) ;
  • 주옥수 (진주산업대학교 식품가공학과) ;
  • 심기환 (경상대학교 식품공학과)
  • Published : 2000.06.01
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Abstract

Yields of various solvent extracts for Zanthoxylum schinifolium and Z. piperitum leaves were higher in ethanol extract layer. Ethanol Extract in sancho and chopi leaves was fractionated with different solvents, such as hexane, chloroform, ethyl acetate, butanol and water, yields of hexane fraction was higher. In the solvent extracts using methanol, ethanol, hexane, chloroform, and water, ethanol extract showed the most effective antimicrobial activities. Ethanol extract in sancho and chopi leaves was fractionated, the most antimicrobial activities of sancho leaf were ethyl acetate fraction, and chopi leaf were chloroform fraction.

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