不同温度段苹果枝木醋液化学组成、抑菌及抗氧化活性比较*

doi:10.11707/j.1001-7488.20091203

林业科学 ›› 2009, Vol. 12 ›› Issue (12): 16-21.doi: 10.11707/j.1001-7488.20091203

不同温度段苹果枝木醋液化学组成、抑菌及抗氧化活性比较*

尉芹¹ 马希汉²朱卫红²张珊珊¹李晓明³

1.西北农林科技大学林学院杨凌712100; 2.西北农林科技大学理学院杨凌712100; 3.西北农林科技大学资源与环境学院杨凌712100

收稿日期:2009-04-13 修回日期:1900-01-01 出版日期:2009-12-25 发布日期:2009-12-25
通讯作者: 马希汉
基金资助:

Comparison of Chemical Compositions, Antimicrobial and Antioxidant Activities of Pyroligneous Acids of Apple Branches

Wei Qin¹,Ma Xihan¹,Zhu Weihong²,Zhang Shanshan¹,Li Xiaoming³

1. College of Forestry, Northwest A&F University Yangling 712100; 2. College of Sciences, Northwest A&F University Yangling 712100; 3. College of Resources and Environment, Northwest A&F University Yangling 712100

Received:2009-04-13 Revised:1900-01-01 Online:2009-12-25 Published:2009-12-25
Supported by:

摘要/Abstract

摘要：

以苹果枝为原料，采用干馏法分3个温度段收集苹果枝木醋液。用GC-MS法分析各温度段苹果枝木醋液的有机成分，并对木醋液的抑菌活性和抗氧化活性进行测定。结果表明： 3个温度段苹果枝木醋液的化学组成不同，含量差别较大，低温度段(100～200 ℃, AP₁)中检出45种物质，占整个出峰面积的91.26%，其中酚类含量为51.33％，有机酸酸含量为18.50％，酮类含量为8.98％，呋喃类含量为7.23％; 中间温度段(200～310 ℃, AP₂)检出47种物质，占整个出峰面积的95.35%，其中酚类含量为24.69％，有机酸酸含量为40.05％，酮类含量为7.52％，呋喃类含量为12.81％; 高温度段(310～500 ℃, AP₃)检出47种物质，占整个出峰面积的93.00%，其上述物质含量依次为34.66%，28.37%，12.49%和6.93%。有机酸在中间温度段木醋液中含量最多，酚类在低温度段含量最多。3个温度段的苹果枝木醋液均有抑菌和抗氧化活性，其抑菌活性顺序为AP₂＞AP₃＞AP₁，AP₂抑菌活性最强，且与AP₁AP₃的差异显著，其中对植物病原菌的EC₅₀为2.43～5.27 Mg·mL^-1; 抗氧化活性大小顺序为AP₁＞AP₃＞AP₂，且存在显著的量效关系，AP₁的抗氧化活性最强，均高于抗坏血酸和BHT。初步分析AP₂较强的抑菌活性和AP₁较强的抗氧化活性分别与其中高含量的有机酸和酚类物质有关。

关键词: 苹果枝, 木醋液, 化学成分, 抑菌活性, 抗氧化活性

Abstract:

Pyroligneous acids were prepared throngh pyrolysis of apple tree branch at 3 temperature ranges. Chemical components of the pyroligneous acids were analyzed with GC-MS. Antimicrobial and antioxidant activities of the acids were tested. The results showed that pyroligneous acids derived with 3 temperature ranges were slightly different in chemical compositions, but significantly different in the contents of each chemical component. A total 45 compounds were identified from the pyroligneous acid collected from lower temperature range, 100～200 ℃ (AP₁), accounting for 91.26% of the total peak area. Phenols, organic acids, ketones, and furan derivatives in the pyroligeneous acids accounted for 51.33%, 18.50%, 8.98%, and 7.23%, respectively. A total 47 compounds were identified from the middle temperature range, 200～310 ℃ (AP₂), accounting for 95.35% of the total peak area. Their phenols, organic acids, ketones, and furan derivatives accounted for 24.69%, 40.05%, 7.52%, and 12.81%, respectively. The pyroligneous acids from the high temperature range, 310～500 ℃ (AP₃), had 47 compounds identified, accounting for 93.00% of the total peak area. Their phenols, organic acids, ketones, and furan derivatives accounted for 34.66%, 28.37%, 12.49%, and 6.93%, respectively. Organic acids had the highest content in AP₂, while phenols had the highest content in AP₁. All the pyroligneous acids from 3 temperature ranges exhibited antimicrobial and antioxidant activities, with different strengths. The antimicrobial activities of three pyroligneous acids were in an order of AP₂＞AP₃＞AP₁. AP₂ exhibited the strongest antimicrobial activity, significantly different from AP₃ and AP₁, and the range of EC₅₀ to plant pathogens was 2.43～5.27 mg·mL^-1. Antioxidant activities of three pyroligneous acids were all higher than those of BHT and ascorbic acid, and were in an order of AP₁AP₃＞AP₂ There existed a significant dose-effect relationship in the antioxidant activity. High antimicrobial activity of AP₂ and high antioxidant activity of AP₁ might be related to their high contents of organic acids and phenolic compounds respectively.

Key words: apple tree branch, pyroligneous acid, chemical component, antimicrobial activity, antioxidant activity

中图分类号:

尉芹马希汉朱卫红张珊珊李晓明. 不同温度段苹果枝木醋液化学组成、抑菌及抗氧化活性比较*[J]. 林业科学, 2009, 12(12): 16-21.

Wei Qin;Ma Xihan;Zhu Weihong;Zhang Shanshan;Li Xiaoming. Comparison of Chemical Compositions, Antimicrobial and Antioxidant Activities of Pyroligneous Acids of Apple Branches[J]. Scientia Silvae Sinicae, 2009, 12(12): 16-21.

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不同温度段苹果枝木醋液化学组成、抑菌及抗氧化活性比较*

Comparison of Chemical Compositions, Antimicrobial and Antioxidant Activities of Pyroligneous Acids of Apple Branches

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