초피(Zanthoxylum piperitum DC) 과피의 휘발 성분의 항균 효과와 구조 결정 Antimicrobial effect and structural determination of the volatile components from chopi(zanthoxylum piperitum DC) peel원문보기
초피의 과피를 증류하여 ether로 추출한 후 얻은 정유로 Escherichia coli, Staphylococcus aureus 그리고 Salmonella enteritidis에 대하여 항균실험을 실시하였다. 이 결과 E. coli, ...
초피의 과피를 증류하여 ether로 추출한 후 얻은 정유로 Escherichia coli, Staphylococcus aureus 그리고 Salmonella enteritidis에 대하여 항균실험을 실시하였다. 이 결과 E. coli, S. aureus 및 S. enteritidis에 대한 억제 농도는 2000~3000ppm, 400~600ppm 및 1000~2000ppm이었다. 이 정유를TLC로 분리한 후 각 분획들에 대하여 항균실험을 실시한 결과 R_(f) 0.74인 분획만이 항균성을 나타내었고 최저 억제 농도는 각각 200~300ppm, 200~300ppm 및 100~200ppm이었다. 이 활성이 있는 분획을 다시 TLC로 분리하였을때 0.67인 분획만이 항균성을 나타내었으며 억제농도는 100~150ppm, 200~300ppm 및 200~300ppm이었다. 이 분획에 들여 있는 성분들의 화학 구조를 알아보고자 GC-MS 분석을 실시하였고, library search를 이웅해 그 구조를 확인한 결과, cumin-aldehyde, geraniol, geranyl acetate, citronellal, citronellol 및 citronellyl acetate이었다.
초피의 과피를 증류하여 ether로 추출한 후 얻은 정유로 Escherichia coli, Staphylococcus aureus 그리고 Salmonella enteritidis에 대하여 항균실험을 실시하였다. 이 결과 E. coli, S. aureus 및 S. enteritidis에 대한 억제 농도는 2000~3000ppm, 400~600ppm 및 1000~2000ppm이었다. 이 정유를TLC로 분리한 후 각 분획들에 대하여 항균실험을 실시한 결과 R_(f) 0.74인 분획만이 항균성을 나타내었고 최저 억제 농도는 각각 200~300ppm, 200~300ppm 및 100~200ppm이었다. 이 활성이 있는 분획을 다시 TLC로 분리하였을때 0.67인 분획만이 항균성을 나타내었으며 억제농도는 100~150ppm, 200~300ppm 및 200~300ppm이었다. 이 분획에 들여 있는 성분들의 화학 구조를 알아보고자 GC-MS 분석을 실시하였고, library search를 이웅해 그 구조를 확인한 결과, cumin-aldehyde, geraniol, geranyl acetate, citronellal, citronellol 및 citronellyl acetate이었다.
The Chopi(Zanthoxylum piperitum DC) peels were boiled with water and the volatile components was obtained by ether extraction and evaporation. The antimicrobial effect of the volatile components was obseued for E. coLi, S. AUREUS and S. enteritidis. Minimum inhibitory concentration of the essential ...
The Chopi(Zanthoxylum piperitum DC) peels were boiled with water and the volatile components was obtained by ether extraction and evaporation. The antimicrobial effect of the volatile components was obseued for E. coLi, S. AUREUS and S. enteritidis. Minimum inhibitory concentration of the essential oil was 2000~3000ppm, 400~600ppm and 1000 ~ 2000ppm, respectively. R_(f) 0.74 fraction had only antimicrobial effect when essential oil was purified with TLC and minimum inhibitory concentration of the fraction was 200~300ppm, 200~300ppm and 100~200ppm, respectivety. R_(f) 0.67 fraction had only antimicrobial effect when R_(f) 0.74 fraction was again purified with TLC and minimum inhibitory concentration of the fraction was 100~150ppm, 200~300ppm and 200~300ppm, respectively. GC-MS experiment was performed to identify the structure of components in the R_(f) 0.67 fraction using library search. The components which were found in the fraction were citronellal, cumin aldehyde, geraniol, geranyl acetate, citronellol and citronetlyl acetate.
The Chopi(Zanthoxylum piperitum DC) peels were boiled with water and the volatile components was obtained by ether extraction and evaporation. The antimicrobial effect of the volatile components was obseued for E. coLi, S. AUREUS and S. enteritidis. Minimum inhibitory concentration of the essential oil was 2000~3000ppm, 400~600ppm and 1000 ~ 2000ppm, respectively. R_(f) 0.74 fraction had only antimicrobial effect when essential oil was purified with TLC and minimum inhibitory concentration of the fraction was 200~300ppm, 200~300ppm and 100~200ppm, respectivety. R_(f) 0.67 fraction had only antimicrobial effect when R_(f) 0.74 fraction was again purified with TLC and minimum inhibitory concentration of the fraction was 100~150ppm, 200~300ppm and 200~300ppm, respectively. GC-MS experiment was performed to identify the structure of components in the R_(f) 0.67 fraction using library search. The components which were found in the fraction were citronellal, cumin aldehyde, geraniol, geranyl acetate, citronellol and citronetlyl acetate.
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