Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

단삼을 건조시켜 분쇄한 후 methanol로 추출하여 여러 용매로 분획하여 식품부패미생물의 증식억제 효과를 검색하고 그 항균성 물질을 분리하였다. 단삼의 chloroform 분획 추출물은 B subtilis, S. aureus, L. monocytogenes. E. coli 및 V, parahaemolyticus에 대해서 가장 낮은 농도인 250 $\mu\textrm{g}$/disc 농도에서 가장 높은 항균활성을 나타내었다. 단삼의 chloroform 추출물을 silica gel coliumn chromatography와 TLC로 monitoring 하여 항균성을 실험하였다. 이 결과 우수한 항균성 을 보인 sub fraction을 재차 분리하여 붉은색 결정의 항균성 물질을 얻었고 이를 GC/MS, $^1$H-NMR, $^{13}$C-NMR 로 구조분석 한 결과 화학식 이 $C_{19}$ H$_{20}$ O$_3$이며 분자량이 296.141 의 cryptotanshinone으로 동정되었다.

Keywords

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