竹醋液馏分抑菌性能研究-林产化学与工业.PDF

25 3 Vo.l 25 No. 3 2005 9 Chem istry and Industry of Forest Products Sept. 2005 * * 邹小明, 钱俊青 , 卢时勇 ( 浙江工业大学药学院, 浙江 杭州 310014) : 为了探索竹醋液不同组分的 菌性能,在不同条件下蒸馏分离竹醋液得到各种馏 分以大肠杆菌金黄色葡萄球菌枯草芽孢杆菌啤酒酵母黑曲霉为对象开展竹醋液馏分的 菌性能实验结果表明, 多数条件下蒸馏分离的馏分其 菌性能不及竹醋液原液, 仅有 一种 OU X M 馏分的 菌效果较突出优化该馏分的制备工艺,在蒸馏温度 70 真空度 0. 1M Pa下, 调节 竹醋液 pH 值为 6. 0, 预蒸出原液体积 25 % 再将剩余液 pH 值调至竹醋液原值, 蒸馏得到 50% 原液体积的馏 分, 此馏分 菌效果最佳, 其各项 菌指标均优于竹醋液原液 : 竹醋液; 菌 : TQ91; TS201. 1 : A : 0253- 2417( 2005) 03- 0033- 05 STUDY ON ANTI-M ICROBIAL FUNCTIONS OF BAMBOO-VINEGAR DISTILLATES OU X iao-m ing, QIANG Jun-qing, LU Sh-iyong (College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China) Abstract: In order to exp lore anti-m icrob ial capab ility of different com ponents in bamboo-vinegar liquor, distillates of bam boo-vinegar liquorw ere separated by vacuum distillation. Ant-im icrobial expermi entswere carried out respectively w ithEscherich ia coli, Stap hylococcus aureus, acillus subtilis, Saccharomyces cerevisiae, Asp erg illus niger to measure anti-m icrobial capab ility, com paredw ith bam boo-vinegar liquor. The resu lts showed that only one distillate has ant-i bacterial and ant-i fungal actions comparable to bam boo vinegar liquor. Under the cond itions of d istillation tem perature 70 , vacuum 0. 1MPa, d istillate volum e 25 % ( volum e part) , d istillate pH value 6. 0, the distillate has the best anti-m icrobial functions, w hich are superior to those of bam boo-vi