• Title/Summary/Keyword: Jakyak(Paeonia japonica var. pilosa N$_{AKAI}$)

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Isolation and Identification of Antimicrobial Compound from Jakyak(Paeonia japonica var. pilosa N$_{AKAI}$ (백작약으로부터 식품부패 미생물에 대한 항균성 물질의 분리 및 동정)

  • 황재선;전희정;한영실
    • Korean journal of food and cookery science
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    • v.16 no.5
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    • pp.445-452
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    • 2000

  • Antimicrobial activity of Jakyak(Paeonia japonica var. pilosa $N_{AKAI}$) was investigated. Methanol extract of dried Jakyak was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, L. monocytogenes, and V. parahaemolyticus at 500 $\mu\textrm{g}$/disc. Ethylacetate fraction was further fractionated into 11 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 3, 4 and 5 had the highest antimicrobial activity. They were mixed again, re-separated, and 5 fractions were obtained. Among them, the highest inhibitory effect was obtained in No. 3 fraction, which was identified as cetyl alcohol by HPLC and GC-MS.S.

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