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KMID : 0385219970070030070
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Korean Journal of Gerontology
1997 Volume.7 No. 3 p.70 ~ p.76
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Isolation and Identification of Antimicrobial Compound from Green Laver(Enteromorpha Linza)
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Kim Soon-Im
Han Young-Sil
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Abstract
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The aim of this study was to evaluate the antimicrobial effect of green laver as a natural food preservative source. The methanol extract of green laver completely inhibited the growth of Vibrio parahaemolyticus at 500㎍/㎖ level and inhibited the growth of Bacillus subtilis, Escherichia coli and Staphylococcus aureus at 1000㎍/㎖ level. The methanol extract was further fractionated into n-hexane, chloroform, ethylacetate, n-butanol and aqueous successively. As a result of antimicrobial test with each fraction, the chloroform fraction showed the highest inhibitory effect against all five test strains. Therefore, the fraction was further fractionated by silica gel column chromatography and TLC. Subfraction No.2 of green laver chloroform fraction showed the highest inhibitory effect. 1,2-benzen-dicarboxylic acid bis(2-ehtyl-hexyl) ester and 1,2-benzendicarboxylic acid dibutyl ester were identified from chloroform fraction by GC-MS. They were 60.74% to total of antimicrobial compounds.
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KEYWORD
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Green laver(Enteromopha linza), Antimicrobial effect, Natural food additives, 1, 2-benzen-dicarboxylic acid bis(2-ehtyl-hexyl) ester, 1, 2-benzendicarboxylic acid dibutyl ester
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