CAJ | 학술논문

以苦杏壳为原料经热解制取木醋液,研究其抑菌活性和理化性质,为苦杏壳木醋液作为一种植物源抗菌剂的应用提供理论依据.利用干馏法,分别在90～170℃、170～370℃和370～500℃ 3个温度段收集粗质木醋液,并经过静置、木炭粉吸附杂质、过滤等过程得精制木醋液.结果表明,精制得率随干馏温度的增加而降低,其中170℃～370℃段产量最大、pH值最低、有机酸含量最高、抑菌能力也最强.GC/MS分析170～370℃段木醋液,主要化学成分为酸类、酚类、醛类、酮类、醇类、呋喃和酯类等.其中,乙酸含量最高,占总量的22.41%,其次为糠醛和苯酚.初步确定其抑菌活性物质为酚类、乙酸和糠醛.
이고행각위원료경열해제취목작액,연구기억균활성화이화성질,위고행각목작액작위일충식물원항균제적응용제공이론의거.이용간류법,분별재90～170℃、170～370℃화370～500℃ 3개온도단수집조질목작액,병경과정치、목탄분흡부잡질、과려등과정득정제목작액.결과표명,정제득솔수간류온도적증가이강저,기중170℃～370℃단산량최대、pH치최저、유궤산함량최고、억균능력야최강.GC/MS분석170～370℃단목작액,주요화학성분위산류、분류、철류、동류、순류、부남화지류등.기중,을산함량최고,점총량적22.41%,기차위강철화분분.초보학정기억균활성물질위분류、을산화강철.
Bitter almond shell was pyrolyzed to prepare wood vinegar. The vinegar was studied in term of the antibacterial activity, physical characters and the chemical components, to offer the theory base for almond shell wood vinegar used as a botanic antiseptic. Based on pyrolysis theories, wood vinegars were collected rang from 90～170℃, 170～370℃, and 370～500℃ respectively, and refined by standing, adsorptions by charcoal and filtration. Physical and chemical characters were tested. Antibacterial activity of the obtained wood vinegar on germina was also investigated. The results showed that the generating temperature ranges of bitter almond shell wood vinegar is 90～500℃; the maximum amount of the wood vinegar was collected at the range of 170～370℃, which also showed the strongest anti-pathogens activities, the minimum pH and the highest organic acid content. GC/MS analysis showed that the main compositions of wood vinegar collected at 170～370℃ is hydroxybenzenes, organic acids, aldehydes, ketones, alcohols, furans and esters etc. Among all the components examined, the content of acetic acid was the highest (22.41%), next the furfural and the phenol. Based on the preliminary analysis, it was considered that phenols, acetic acid and furfural are the active components of antibacterial activity.