食品科学2016，Vol.37Issue(14)：123-127,5.DOI:10.7506/spkx1002-6630-201614021
枣核木醋液化学成分分析及其抑菌活性
Chemical Constituents and Antimicrobial Activities of Pyroligneous Acid from Jujube Pit
摘要
Abstract
To achieve the comprehensive utilization of jujube pit, pyroligneous acid was prepared by pyrolyzing jujube pit at 150 to 400℃to analyze its chemical constituents by gas chromatography-mass spectrometry (GC-MS) and test its antimicrobial activities against Escherichia coli, Penicillium glaucum and Coniella granati. The results showed that a total of 35 compounds were detected by GC-MS analysis from the pyroligneous acid, mainly phenols, ketones, organic acids, aldehydes, heterocyclic compounds, etc. Among them, the most abundant were phenols, ketones and organic acid, which accounted for 71.01%of the total amount of compounds detected. All pyroligneous acids with three different concentrations showed significant antimicrobial activities in a dose-dependent manner. The minimum inhibitory concentrations (MIC) of the pyroligneous acid against Escherichia coli, Penicillium glaucum and Coniella granati were 1.25%, 2.5%and 0.625%, respectively. These results preliminarily suggested that phenols and organic acids were the active components responsible for the antimicrobial activity of pyroligneous acid.关键词
枣核/木醋液/化学成分/抑菌活性Key words
jujube pit/pyroligneous acid/chemical constituents/antimicrobial activity分类
农业科技引用本文复制引用
张立华,王丹,宫文哲,唐婷婷..枣核木醋液化学成分分析及其抑菌活性[J].食品科学,2016,37(14):123-127,5.基金项目
山东省自然科学基金项目 （）
