竹沥组分分析及抑菌作用  

Analysis of Bamboo Vinegar and its antimicrobial actions

作　　者：许小平[1] 李忠琴[1] 欧敏锐[1] 周训胜[1] 

机构地区：[1]福州大学化学化工学院,福建福州350002

出　　处：《无锡轻工大学学报（食品与生物技术）》2004年第1期36-39,44,共5页Journal of Wuxi University of Light Industry

摘　　要：采用气相色谱 质谱联用方法分析了福建建瓯产竹沥成分,共分离鉴定有机物46种,其中主要成分18种,占出峰总面积的98%.研究了竹沥对不同类型腐败菌的抑制效果,结果显示,竹沥对细菌和真菌均具较强的抑制作用,其中金黄色葡萄球菌和枯草芽孢杆菌的抑菌圈直径为26mm,大肠杆菌为24mm,黑曲霉为23mm.表明竹沥是一种良好的天然抑菌剂.The components of bamboo vinegar produced in JianOu, Fujian, were analyzed with GC-MS. From bamboo vinegar 46 kinds of organic compounds has been seperated and identified. The result showed that the major 18 components of bamboo vinegar occupied 98.38% of the total apex area. Moreover, antimicrobial actions of the distillate of bamboo acid were investigated in this paper. The results demonstrated that the bamboo acid has obvious antibacterial and anti-fungal actions. The antimicrobial dosage to putrefy microbes was determined as follows: Staphylococcus aureus and Bacillus subtilis 26 mm, Escherichia coli 24 mm, Aspergillus niger 23 mm. The results indicate that the bamboo vinegar is a good antimicrobial agent.

关 键 词：气相色谱-质谱联用方法 竹沥 抑菌作用 成分分析 腐败菌 饲料 

分 类 号：TQ450[化学工程—农药化工]