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초임계유체 추출에 의한 생강(Zingiber officinale Roscoe) Oleoresin의 항균활성 KCI 등재

Antimicrobial Activity of Ginger(Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under 80oC and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar 35oC, 250 bar 35oC and 250 bar 65oC. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and 35oC and 65oC of extraction temperature.

목차
ABSTRACT
 서 론
 재료 및 방법
  재료
  에탄올추출
  초임계이산화탄소 추출
  사용균주 및 배지
  시료 전처리
  생강추출물의 항균력 시험 방법
 결과 및 고찰
  에탄올 추출비율에 따른 생강 oleoresin 항균성
  온도에 따른 에탄올추출 생강 oleoresin의 항균성
  추출시간에 따른 에탄올추출 생강 oleoresin의 항균성
  초임계이산화탄소 추출에 의한 생강 oleoresin의 항균성
 요 약
 감사의 글
 참고문헌
저자
  • 이명희(한국식품연구원 공정기술연구단, Processing Technology Research Group, Korea Food Research Institute) | Myung-Hee Lee
  • 이경혜(동남보건대학교 식품생명과학과, Dept. of Food Science & Biotechnology, Dongnam Health College) | Kyoung-Hae Lee Correspondence to
  • 김경탁(한국식품연구원 공정기술연구단, Processing Technology Research Group, Korea Food Research Institute) | Kyung-Tack Kim
  • 김성수(한국식품연구원 공정기술연구단, Processing Technology Research Group, Korea Food Research Institute) | Sung-Soo Kim