Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antimicrobial Activity of Garlic Extracts according to Different Cooking Methods

조리방법을 달리한 마늘 추출물의 항균활성

  • Kim Yong Doo (Dept. of Food Science and Technology, Sunchon National University) ;
  • Kim Ki Man (Dept. of Food Science and Technology, Sunchon National University) ;
  • Hur Chang Ki (Dept. of Food Science and Technology, Sunchon National University) ;
  • Kim Eun Sun (Gwangju City Health and Environment Research Institute) ;
  • Cho In Kyung (Dept. of Food Science and Technology, National University) ;
  • Kim Kyung Je (Gwangju City Health and Environment Research Institute)
  • Published : 2004.09.01
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Abstract

This study was conducted to find the antimicrobial activity of garlic extracts by various processing methods(boiled, pan fried, microwave heated, pickled). Ethanol and water extracts from garlic sample were prepared and antimicrobial activities were determined against 10 microoganisms ; food borne pathogens, food poisoning microoganisms, food-related bacteria and yeasts. The ethanol extracts from the fresh and pickled garlic showed antimicrobial activities for test microoganisms, except lactic acid bacteria and yeast. However, the antimicrobial activities were decreased by heat treatment. The minimum inhibitory concentration(MIC) of the fresh garlic extracts was determined to 0.1 mg/mL against an gram positive bacterium and 0.5 mg/mL against an gram negative bacterium. The antimicrobial activities of the ethanol extracts were affected by heating methods and not by pHs.

조리방법을 달리한 마늘을 대상으로 새로운 식품개발 및 천연 보존료 개발의 일환으로 물, 에탄올로 추출한 항균활성 물질을 몇 종의 병원균과 식중독균 식품과 관련이 있는세균, 젖산균 및 효모등 10개 균주에 대한 항균활성 검색을하였으며, 항균력이 강한 마늘 에탄을 추출물을 용매 계통분획하여 각 분획별 항균활성을 조사하였다. 또한 에탄을안정성, pH 등을 조사하였다. 생마늘과 마늘장아찌 추출물의 항균활성은 에탄을 추출물과 물 추출물이 10균주 중 세균에 대하여 항균활성이 강하였으나, 젖산균 및 효모에 대해서는 항균활성이 나타나지 않았다. 열처리한 자숙마늘, 구운 마늘, 전자렌지로 익힌 마늘은 항균활성이 나타나지 않았으며 이러한 결과로 볼 때 마늘의 항균성물질은 가공방법중 열처리에 의하여 활성이 급격히 소실됨을 알 수 있었다. 마늘의 에탄을 추출물을 핵산, 디에칠에테르, 에칠아세테이트 및 물로 용매계통 분획하여 얻은 각 분획물의 항균활성은 에탄올, 에칠아세테이트와 물층에서 강한 항균활성을 보였고 균주별로 일반세균은 항균활성이 나타났으며, 효모와 젖균에서는 항균활성이 나타나지 않았다. 생마늘의 에탄올 추출물의 최소저해농도는 그람양성세균은 0.1 mg/mL이었고, 그람음성세균은 0.5 mg/mL 효모와 젖산균은 2 mg/mL이었다. 마늘의 에탄을 추출물에 함유되어 있는 항균활성물질은 50$^{\circ}C$에서는 비교적 안정하나 온도가 높아질수록 점점 clear zone이 작아져 90$^{\circ}C$에서 10분 이상 가열시 항균활성은 급격히 저하되었고, pH 변화에서는 비교적 안정한 것으로 나타났다.

Keywords

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