CAJ | 학술논문

通过对精制木醋液进行气相色谱-质谱分析和抑菌活性实验,结果表明精制蒙古栎和杂木木醋液共有成分为愈创木酚、苯酚、4-甲基愈创木酚、4-乙基愈创木酚、2-甲基苯酚、丙酸和2,3-二甲基-2-环戊烯-1-酮;愈创木酚、苯酚、精制蒙古栎和杂木木醋液对金黄色葡萄球菌和大肠杆菌均有抑制作用。精制木醋液具有抑菌作用是多种成分共同作用的结果,抑菌活性成分初步确定为愈创木酚和苯酚。愈创木酚和2,6-二甲氧基苯酚是使木醋液具有烟熏味的芳香化合物。
통과대정제목작액진행기상색보-질보분석화억균활성실험,결과표명정제몽고력화잡목목작액공유성분위유창목분、분분、4-갑기유창목분、4-을기유창목분、2-갑기분분、병산화2,3-이갑기-2-배무희-1-동;유창목분、분분、정제몽고력화잡목목작액대금황색포도구균화대장간균균유억제작용。정제목작액구유억균작용시다충성분공동작용적결과,억균활성성분초보학정위유창목분화분분。유창목분화2,6-이갑양기분분시사목작액구유연훈미적방향화합물。
Refined wood vinegar were analyzed by gas chromatography-mass spectrometry and antibacterial activity experiment,the results show that guaiacol,phenol,4-methyl-guaiacol,4-ethyl-guaiacol,2-methyl-phenol,propanoic acid and 2,3-dimethyl-2-cyclopenten-1-one are common components of refined Quercus mongolica and miscellaneous wood vinegar;Staphylococcus aureus and Escherichia coli are inhibited by guaiacol,phenol,refined Quercus mongolica and miscellaneous wood vinegar.Refined wood vinegar has antibacterial effects due to their variety ingredients,antibacterial activity ingredients initially identified as guaiacol and phenol.Guaiacol and 2,6-dimethoxy-phenol are the aromatic compounds to make wood vinegar flavored with smoke.