吹扫捕集-热脱附-气质联用法分析竹醋蒸馏液成分及其水果采后防腐研究

Chemical Composition and In Vitro and In Vivo Antifungal Activities of Distilled Bamboo Vinegar

采用吹扫捕集-热脱附-气相色谱质谱(P&T-TD-GC-MS)法,比较分析了竹醋原液及竹醋蒸馏液的化学组分,在离体和活体条件下评价竹醋蒸馏液对植物病原真菌的抑制活性。结果表明,竹醋原液中检出挥发性成分的数量为24种,竹醋蒸馏液中检出挥发性成分的数量为26种。2种竹醋液中相对含量≥2%的共有成分为:乙酸甲酯、乙酸、糠醛、苯酚、愈创木酚。离体抑菌结果表明,竹醋原液和竹醋蒸馏液均具有明显的抑制真菌效果,竹醋蒸馏液对番茄灰霉菌、苹果炭疽菌、小麦赤霉菌和梨黑星菌的半抑制浓度(IC_(50))值(处理48 h后)分别为:18. 01、16. 04、15. 70和11. 24 mL/L。活体抑菌结果表明,接种了苹果炭疽菌和梨黑星菌的苹果和梨,经竹醋蒸馏液浸渍处理后表现出了明显的抑菌效果,防治效果分别为72. 18%(苹果)和79. 76%(梨)。本研究旨在为竹醋蒸馏液在果蔬防腐剂产品的研发提供基础。

Chemical components of bamboo vinegars were analyzed by purge and trap thermal desorption-gas chromatography-mass spectrometry(P&T-TD-GC-MS).A total of 24 compounds were identified in original bamboo vinegar and 26 compounds were confirmed in distilled bamboo vinegar.The major components with a relative content of more than 2%were acetic acid methyl ester,acetic acid,furfural,phenol,2-methoxy-phenol.In the antifungal assay,the distilled bamboo vinegar exhibited a strong antifungal activity against Botrytis cinerea,Colletotrichum gloeosporioides,Fusarium graminearum and Venturia nashicola with the half maximal inhibitory concentration(IC 50)values of 18.01,16.04,15.70 and 11.24 mL/L(48 h after treatment),respectively.In vivo antifungal property,the apples and pears inoculated with Colletotrichum gloeosporioides and Venturia nashicola respectively were treated with the distilled bamboo vinegar.The control effects were 72.18%and 79.76%,respectively.The distilled bamboo vinegar showed a good antisepsis effect on the fungi of the fruits after harvest,which can serve as a potential source of an antiseptic agent for fruit preservation.