麦秸秆醋液的成分分析及抑菌性能研究

Study on Components and Anti-microbial Functions of Wheat-stalk Vinegar

采用气相色谱-质谱联用仪分析了麦秸秆醋液原料的主要化学成分,并对麦秸秆醋液的抑菌性能进行了研究。结果表明,麦秸秆醋液是一种含有70种组分的液态混合物,主要含有酚类(28.68%)、有机酸类(22.16%)、酮类(21.22%)、醇类(4.00%)和醛类(1.44%)等物质。抑菌试验发现,麦秸秆醋液对2种细菌(大肠杆菌和金黄色葡萄球菌)的抑菌环直径分别为10.2和9.2mm,两阴性对照样片均无抑菌环,表明麦秸秆醋液对大肠杆菌和金黄色葡萄球菌均有一定的抑菌效果。

GC-MS was used to analyze the components of wheat-stalk vinegar, and the anti-microbial functions were studied. The results showed that wheat-stalk vinegar was a liquid mixture containing 70 kinds of components. The main components of wheat- stalk vinegar included phenolics （28.68 % ）, organic acids （22.16 % ）, ketones （21.22 % ）, alcohols （4.00 % ）, aldehydes （ 1.44 % ）, etc. The results of inhibition-circle experiments showed that the diameters of the inhibition circles for two kinds of bacteria （Escherichia coli and Staphylococcus aureus） were 10.2 and 9.2 nun respectively. Both of the two contrast samples did not have inhibition circles, which demonstrated that wheat-stalk vinegar has definite anti-microbial effects toward E. coli and S. aureus, and it is a favorable antimicrobial agent.