二级蒸馏对竹醋液抑菌与抗氧化效果的影响

Effect of Secondary Distillation on Antimicrobial and Antioxidant Activities of Bamboo Vinegar

比较了一级蒸馏和二级蒸馏竹醋液的抑菌效果以及其自由基清除能力、总酚和总黄酮的含量,并通过高效液相色谱对相关活性组分含量进行分析.结果表明:一级蒸馏和二级蒸馏竹醋液对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌、白色念珠酵母、黑曲霉均表现出较好的抑制效果和较强的抗氧化能力,但二级蒸馏会显著降低竹醋液的抑菌能力及抗氧化能力.此外,高效液相色谱检测结果表明,二级蒸馏后竹醋液在254 nm和270 nm波长下吸收峰的数量和峰面积均显著降低.

The antimicrobial activities, free radical scavenging capacity, the content of total phenols, and total flavonoids of primary and secondary distilled bamboo vinegar were investigated. In addition, the pri- mary and secondary distillation bamboo vinegar was analyzed for the main bioactive compounds by HPLC. The results indicated that the bamboo vinegar displayed strong antimicrobial activities against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Canidia albicans and Aspergillus niger, and free radical-scavenging properties. However, antioxidant capacity and antimicrobial activities of seconda- ry distilled bamboo vinegar were significantly lower than these of primary distilled bamboo vinegar. The HPLC fingerprint showed that the peak numbers and areas of secondary distilled bamboo vinegar at 254 nm and 270 nm were obviously lower than these of primary distilled bamboo vinegar.