한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

감초의 에탄올 추출물의 항균활성 및 안정성 조사

Investigation of Antimicrobial Activity and Stability of Ethanol Extracts of Licorice Root (Glycyrrhiza glabra)

  • Kim, Su-Jeong (Daepyung Co., Ltd.) ;
  • Shin, Jae-Yoon (Department of Genetic Engineering, Sungkyunkwan University) ;
  • Park, Yoon-Moon (Department of Food Science and Biotechnology, Andong National University) ;
  • Chung, Koo-Min (Department of Food Science and Biotechnology, Andong National University) ;
  • Lee, Jong-Hwa (Department of Food Science and Biotechnology, Andong National University) ;
  • Kweon, Dae-Hyuk (Department of Genetic Engineering, Sungkyunkwan University)
  • 발행 : 2006.04.01
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초록

본 연구에서는 한방재료인 감초에서 항균력을 가지는 유효물질을 얻기 위해 추출 조건을 최적화한 후 최적 추출물의 항균 활성과 안정성을 조사하였다. 추출용매를 선정한 후 용매의 농도, 추출 온도, 추출 시간 등을 결정하였다. 감초를 서로 다른 극성을 가진 물, 메탄올, 에탄올, 아세톤, 에틸 아세테이트, 헥산 등의 용매로 추출한 후 항균 활성을 조사함으로써 에탄올을 최적 추출 용매로 선정할 수 있었다. 에탄올 농도별로 추출하였을 때는 무수에탄올일 때 항균 활성이 가장 높았으나 95% 농도와는 유의한 차를 보이지 않았으므로 비용을 고려하여 추출 용매는 95% 에탄올로 선택하였다. 95% 에탄올로 감초를 추출할 때 상온에서 12시간 추출하는 것이 바람직한 것으로 조사되었다. 이후 14종의 Gram(+) 세균, Gram(-) 세균, 효모 등을 이용하여 추출물의 항균활성을 조사하였다. 여러 미생물에 대한 최소 억제 농도(Minimal inhibitory concentration, MIC)는 Gram(-) 세균은 $250{\mu}g/mL$, Gram(+) 세균은 $25{\mu}g/mL$ 이였고 효모는 $50-500{\mu}g/mL$으로 조사 되어, Gram(+) 세균에 대한 탁월한 항균활성을 가졌다. 추출물을 열과 pH 처리한 후 항균활성이 감소하지 않고 잘 유지되는 것으로 보아 상기의 추출물은 열과 pH에는 비교적 안정하다고 판단된다. 감초 에탄올 추출물은 여러 미생물에 대한 항균활성을 가지며 열과 pH 에 대해서도 안정하므로 식품의 천연보존료로서 사용이 가능하리라 사료된다.

Conditions for extraction of antimicrobial materials from licorice root, Glycyrrhiza glabra, were optimized. Among solvents tested, 95% ethanol gave highest antimicrobial activity, and was chosen as optimal extracting solvent. Extraction temperature and time were optimal at room temperature and for 12 hr, respectively. Minimal inhibitory concentration (MIC) of 95% ethanol extracts was determined against 14 microorganisms. Reference microorganisms included 6 Gram(-) bacteria, 4 Gram(+) bacteria, and 4 yeast strains. Ethanol extract exerted very strong growth inhibition on Gram(+) bacteria, while was moderately effective for Gram(-) bacteria and yeasts. Treatment at $180^{\circ}C$ for 30 min or extreme pHs merely destroyed antimicrobial activity of ethanol extract. These findings suggest ethanol extract of G glabra may be useful as natural preservative.

키워드

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