小兴安岭松木醋液的生物活性及抑菌性能研究

Research on the Bioactivity and Antibacterial Activity of Pine Vinegar in Lesser Khingan

为研究木醋液的综合利用技术,采用GC-MS法分析了小兴安岭松木醋液的有机成分,有机相中有机酸类占42.90%,酚类占26.68%。通过化学法分离木醋液分别得到活性组分有机酸类和[有机酸类+酚类],采用牛津杯法研究木醋液及分离活性组分对细菌的抑菌效果。结果表明,在较高浓度下对革兰氏性状不同的细菌均有明显的抑菌效果,活性组分[有机酸类+酚类]的抑菌效果普遍高于有机酸类,木醋液的抑菌活性组分是[有机酸类+酚类],以有机酸为主,酚类为辅,木醋液的抑菌效果优于市售化学品类消毒液,是一种很有应用前景的植物基抑菌剂。

In order to study the comprehensive utilization technology of wood vinegar,the method of GC-MS was used to analyze the organic compositions of the wood vinegar produced in Lesser Khingan,and we found that in the organic phases,the organic acid accounted for 42. 90%while the phenol accounted for 26. 68%. Chemical methods were used to separate the wood vinegar to get the active components including the organic acid and phenol. We also adopted Oxford cup method to detect the antibacterial effect and separate active components. The results showed antibacterial effects were obvious to different bacteria whose Gram characteristics were also different. The antibacterial effects of the active components（ organic acid and phenol） were higher than that of organic acid universally. The antibacterial active components in wood vinegar are organic acid and phenol,mainly composed by organic acid,supplemented by phenol. The antibacterial effect of wood vinegar was better than that of chemical disinfectants sold in the market,which is a promising plant based bacteriostat.