杏树枝木醋液的制取及其抑菌活性和化学成分分析

Preparation,toxicity and components analysis of apricot branch wood vinegar

【目的】以杏树枝为原料热解制取木醋液,研究其抑菌活性和理化性质,为将杏树枝木醋液作为一种新型植物源抗菌剂提供理论依据。【方法】利用干馏热解的方法,依据木材热解的理论分别在90～170,170～370和370～450℃ 3个温度段收集粗制木醋液,经过静置、木炭粉吸附杂质、过滤等过程得到精制木醋液,并对其pH、有机酸含量和密度等理化性质进行测定。然后以黄瓜炭疽病菌（Colletotrichum lagenarium）、葡萄霜霉病菌（Plasmopara viticola）、棉花黄萎病菌（Verticillium dahliae）、辣椒疫霉病菌（Phytophthora capsici）和小麦赤霉病菌（Fusarium graminearum）等5种农林业常见致病病菌为靶标菌,对所得到的木醋液进行抑菌活性研究,并对170～370℃收集杏树枝木醋液的化学成分进行了GC/MS分析。【结果】90～170,170～370和370～450℃3个温度段收集杏树枝木醋液的pH分别为3.41,2.93和3.31;有机酸含量为3.66%,5.38%和2.89%;密度分别为1.01,1.05和1.02 g/mL。3个温度段木醋液抑菌能力的分析结果表明,170～370℃收集木醋液的抑菌能力较强。GC/MS分析发现,170～370℃收集木醋液的化学成分中,酚类的相对含量为55.06%,醛类的相对含量为12.66%,酸类的相对含量为7.33%;苯酚含量相对最高（15.02%）,其次为糠醛（相对含量为8.00%）和乙酸（相对含量为6.55%）。【结论】杏树枝木醋液抑菌能力最强的收集温度为170～370℃,其主要化学成分为苯酚及其他酚类化合物。

[Objective] Apricot branch was pyrolyzed to get wood vinegar. The vinegar＇s physical characters, chemical components and the anti-pathogens activity were tested to offer preliminary theory for apricot branch wood vinegar as a botanic antiseptic. [Method] Based on pyrolysis theories, wood vinegar was collected ranging from 90-170,170-370 and 370-450 ℃ ,then refined by standing 48 h,adsorptions and filtration. Physical and chemical characters,pH,organic acid and density, were tested. Anti-pathogens activity of the obtained wood vinegar on plant pathogens （Colletotrichum lagenarium, Plasmo para viticola, Verticillium dahlia,Phytophthora capsic ,Fusarium graminearum） which can cause disease of agriculture and foresty cultivatio were investigated. [Result] The wood vinegar collected ranged from 90-170,170- 370 and 370- 450 ℃, their results respectively were pH 3.41,2. 93,3. 31, organic acid 3.66%,5. 38%,2.89% and density 1.01,1.05,1.02 g/mL. GC/MS analysis showed that wood vinegar collected at 170- 370 ℃ contained hydroxybenzenes, 55.06% ; aldehydes, 12.66% ; organic acids, 7.33 %. Among all the components examined,the relative content of phenol was the highest 15. 02%, furfural relative content was 8.00% and acetic acid relative content was 6.55%. [Conclusion] Apricot branch wood vinegar collected during 170-370 ℃ had the strongest anti-pathogens toxicity. Phenol and hydroxybenzenes were the main components of apricot branch wood vinegar.