Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effect of Butanol Extracts from Prunus mume on the Growth of Salmonella typhimurium

오매의 Butanol추출물이 Salmonella typhimurium의 생육에 미치는 영향

  • 서명희 (계명대학교 식품영양학과) ;
  • 배지현 (계명대학교 식품영양학과)
  • Published : 2002.11.01
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Abstract

The antimicrobial properties of extracts of Prunus mume were tested on Salmonella paratyphimurium and S. typhimurium. First, the Prumus mume was extracted with methanol at several temperatures, and then fractionation of the methanol extracts from Prunus mume was carried out by using petroleum ether, chloroform, ethyl acetate or butanol. Secondly, absorption column chromatoraphy (using a Diaion HP 20) was conducted to eliminate some water soluble materials that might inhibit the antimicrobial activity of some extracts. The antimicrobial activitry of each of the Prunus mume extracts was determined using a paper disc method against several food-borne pathogens, The growth inhibition curve was determine using butanol extracts of Prunus mume against Salmonella typhimurium. The extraction temperature did not have any significant effect on the yield of the extract or on the level of antimicrobial activity. The butanol extract of Prunus mume showed strong antimicrobial activity against Salmonella paratyphimurium and S. typhimurium; a 1,000 ppm of butanol extract of Prunus mume retared the growth of S. typhimurium up to 36 hours. (Korean J Nutrition 35(9) : 926~931, 2002)

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