Earticle

초록

영어

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass
spectrometry (MS) and 1H-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be
positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Microbial strains and culture conditions
  Preparing heated garlic extract
  Isolation and identification of sulfur compounds fromheated garlic extract
  Minimum inhibitory concentration (MIC) determination
  Effect of cysteine on antiyeast activity of heterocyclicsulfur compounds
 Results and Discussion
  Volatile sulfur compounds in heated garlic extract
  Antimicrobial activity of heterocyclic sulfur compounds
 References

키워드

저자

• Inshick Chung [ Department of Food Science, Sejong University ]
• Kyung Yun Chae [ Tourism and Food Service Business Department, Osan College ]
• Kyu Hang Kyung [ Department of Food Science, Sejong University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664