山西农业科学2025，Vol.53Issue(4)：36-46,11.DOI:10.26942/j.cnki.issn.1002-2481.2025.04.05
18种木醋液理化性质及抑菌活性比较
Comparison of Physicochemical Properties and Antibacterial Activity among 18 Wood Vinegars
摘要
Abstract
To compare the antibacterial effects of different wood vinegars on some pathogenic bacteria,and elucidate the antibacterial chemical components of wood vinegars so as to select wood vinegar sources with excellent antibacterial effect and apply them in practices,in this study,taking eighteen wood vinegars as materials,organic components in the wood vinegars were measured by employing Headspace Gas Chromatography-Mass Spectrometry(HS-GC-MS).The contents of total phenol and total acid,together with the inhibition zone diameters,the minimum inhibitory concentration(MIC),and minimum bactericidal concentration(MBC)were also determined respectively,and last,correlation analysis between the components in wood vinegars and inhibition zone diameter was practiced.The results showed that,totally 284 organic components had been detected in all 18 wood vinegars,with 81 to 137 components being detected in each kind of wood vinegar.Among 18 wood vinegars,the content of total acids reached the highest level of 19.8%and the lowest 1.23%,while the content of total phenols reached the highest of 1.577 mg/L and the lowest 0.198 mg/L,respectively.Wood vinegars derived from pear branch,peach branch wood,walnut branch,oriental plane branch,apple branch,and coast oak branch showed excellent antibacterial effects with the values of minimum inhibitory concentration(MIC)against the Escherichia coli,Staphylococcus aureus,and Bacillus subtilis strains ranging from 3.91 μL/mL to 15.63 μL/mL,and the values of minimum bactericidal concentration(MBC)against E.coli and S.aureus strains being from 7.81 μL/mL to 15.63 μL/mL.B.subtilis was not completely killed by all wood vinegars described above.The antibacterial activity of wood vinegar against the E.coli,S.aureus,and B.subtilis was significantly positively correlated with the total organic acids,total phenols,2-methoxyphenol,and 3-methylphenol contents.关键词
木醋液/抑菌效果/HS-GC-MS/有机组分/总酚含量/总酸含量Key words
wood vinegar/antibacterial activity/HS-GC-MS/organic component/total acid content/total phenol content分类
化学化工引用本文复制引用
张红心,王桂兰,王继红,陈超,黄志新..18种木醋液理化性质及抑菌活性比较[J].山西农业科学,2025,53(4):36-46,11.基金项目
河北省重点研发项目(213777113D) （213777113D）
唐山师范学院校级项目(20254129016) （20254129016）
