Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 21 Issue 1
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- Pages.97-100
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Antimicrobial Effect of Lithospermi radix (Lithospermum erythrorhizon) Extract
자초(Lithospermum erythrorhizon) 추출물의 항균특성
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Park, Uk-Yeon
(Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Chang, Dong-Suck (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Cho, Hak-Rae (Dept. of Food Technology, Dongeui Technical Junior College)
- Published : 1992.03.01
Abstract
The optimum condition for the extraction of antimicrobial substance from Lithospermi radix was investigated. For the purpose of obtaining basic data for the development of natural preservatives and for the prevention of food poisoning accidents, its antimicrobial activity was tested against several kinds of saprophytic microbes and food poisoning bacteria. The optimum condition for extraction of antimicrobial substance was to steep Lithospermi radix into 95% ethanol for 24 hours at room temperature. Antimicrobial activity was observed at the pH range
천연보존료의 개발과 식중독 예방에 활용할 기초자료를 얻기 위하며 에탄올을 추출용매로 하여 자초로부터 항균성 물질의 최적 추출조건을 검토하고, 각종 식품부패미생물이나 식중독 원인세균에 대한 항균력을 시험한 결과는 다음과 같다. 항균성 물질은 95% 에탄올로 상온에서 24시간 추출하는 것이 제일 양호하였다. 항균력은