苦杏壳木醋液抑菌活性和化学成分分析

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.

Preparation, Toxicity and Components for Bitter Almond Shell Wood Vinegar

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.