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 UlGeum (Curcuma longa L.)

울금으로부터 식품부패미생물에 대한 항균성 물질의 분리 및 동정

  • Choi, Hae-Yeon (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 최해연 (숙명여자대학교 식품영양학과)
  • Published : 2009.09.30
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Abstract

Antimicrobial activity of UlGeum (Curcuma longa L.) was investigated. Methanol extract of dried UlGeum was fractionated to hexane, chloroform, ethyl acetate, butanol and water fraction. The antimicrobial activity of five crude fractions were examined using impregnated paper disk agar diffusion. Ethyl acetate fraction showed the highest inhibitory effect on the microorganisms such as B. subtilis, S. aureus, E. coli, L. monocytogenes and V. parahaemolyticus at 1,000 ${\mu}g$/disc. Ethyl acetate 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 2,3-dihydrobenzofuran by GC-MS and $^1H$-NMR.

울금 분말을 methanol로 추출하여 여러 용매로 분획하여 식품부패미생물의 증식억제 효과를 검색하고 그 항균성 물질을 분리하였다. 울금의 ethyl acetate 분획 추출물은 낮은 농도인 1,000 ${\mu}g$/disc의 농도에서 B. subtilis, S. aureus, L. monocytogenes, E. coli, V. parahaemolyticus에 대하여 8.5 $\sim$13 mm의 clear zone을 형성하여 우수한 항균성을 나타내었다. 울금의 ethyl acetate 추출물을 silica gel column chromatography와 TLC로 monitoring 하여 항균성을 실험하였다. 이 결과 우수한 항균성을 보인 sub fraction을 재차 분리하여 yellow oil의 항균성물질을 얻었고 이를 GC/MS, $^1H$-NMR로 구조 분석한 결과 화학식이 $C_8H_8O$이며 분자량이 120.154의 2,3-dihydrobenzofuran(coumaran)으로 동정 되었다.

Keywords

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