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LC-MS를 이용한 황금추출물의 항균물질 검색

Analysis of Antimicrobial Substance isolated from Scutellariae Radix Extract using LC-MS

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참고문헌

주제분류식품과학

초록

황금의 천연항균제 개발을 위하여 황금의 일반성분 및 미량물질들을 분석하였으며 항균활성물질의 검색을 위하여 LC-MS를 이용하였고 검색되어진 성분들에 대해서는 항균력 비교시험을 하였으며 항균활성물질들에 대해서는 HPLC를 이용하여 그 양을 정량하였다. 황금의 일반성분으로는 수분 8.93%, 탄수화물 67.93%, 조회분 4.13%, 조단백질 15.30% 및 조지방 3.71% 이었고 미량성분에 있어서는 칼륨 12,050 mg/kg과 마그네슘 4,296 mg/kg의 함량이 현저하게 높았다. LC-MS 분석결과 황금추출물에 있어서 분자량 445의 peak는 baicalin, 분자량 283의 peak는 wogonin, 분자량 269의 peak는 baicalein으로 확인되었다. disk method를 이용하여 항균력을 시험한 결과 baicalin이 주된 항균물질임을 추정할 수 있었으며, 메탄올 및 물추출물의 baicalin 함량을 분석한 결과 물추출물은 0.75%이었고 메탄올추출물은 0.82%로서 메탄올추출물에 있어서 baicalin 함량이 약간 높은 결과를 얻었다.

Abstract

It was carried out for development of natural antimicrobial on Scutellariae Radix by measuring the general nutritional composition and mineral contents. This study analyzed it with LC-MS to identify antimicrobial activity substance in the Scutellariae Radix extract, its content was analyzed using HPLC. The searching substance was examined antimicrobial activity by disk method. The approximate composition of Scutellariae Radix was 8.93% of moisture, 4.13% of crude ash, 15.30% of crude protein, 3.71% of crude fat, 67.93% of carbohydrate, respectively. Scutellariae Radix was contained high contents of minerals such as K(12,050 mg/kg), Mg(4,295 mg/kg), remarkably. It was identified that molecular weight 445' peak was baicalin, molecular weight 283' peak was wogonin and molecular weight 269' peak was baicalein on Scutellariae Radix extract. Baicalin showed remarkable antimicrobial activity against V. parahaemolyticus and L. monocytogenes when examined by disk method, which was estimated antimicrobial activity substance in the Scutellariae Radix extract. The content of baicalin was 0.75%(with D.W.) and 0.82%(with methanol) in the Scutellariae Radix extract using HPLC.

참고문헌 (7)

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  5. "Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists", pp.40~84 (1990), Washington D.C.
  6. "Methods for testing the efficacy of food antimicrobials", pp.148~155 (1989)
  7. "의 성분분석 방법 및 정량에 관한 연구" (1995)

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