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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.1
- 발행연도
- 1996.6
- 수록면
- 59 - 63 (5page)
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초록· 키워드
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The antimicrobial activity of mugwort(Artemisia asiatica Nakai) was investigated. The methanol extract of dried mug wort was fractionated to hexane, chloroform, ethyl acetate, butanol, and aqueous fractions. The hexane fraction among these fractions showed the highest inhibitory effect on the growth of microorganisms such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Lactobacillus plantarum. Bacillus subtilis, Escherichia coli, and Staphylococcus aureus were completely inhibited at a concentration of 250, 500, and 750㎍/ml respectively. The hexane fraction was further fractionated into 16 subfractions by silica gel column and thin layer chromatography(TLC). The sub fraction No.8, 9, and 10 on TLC exhibited high antimicrbial activity. At 3rd fractionation, sub fraction No.2 inhibited the growth of microorganisms at 500㎍/ml. Heptadecane, dodecamethyl cyclohexasiloxane, (E,E)-2,4-decadienal, dodecamethyl pentasiloxane, coumarin, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, neophytadiene, tridecanoic acid, methyl ester, 2-methyl-4,5-nonadiene, (Z,Z)-9,12-octadecadienoyl chloride, and bis(2-ethylhexyl) phthalate were identified from this antimicrobial fraction by GC-MS.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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