Studies on the Component Analysis and Antibacterial Activity of High Temperature Dry Distillation Products of Beech (Fagus sylvatica) and Moso Bamboo (Phyllostachys pubescens)

• Main Authors: Hou, Shu-Han, 侯舒涵
• Other Authors: Lay, Horng-Liang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/44651590682054698849

碩士 === 國立屏東科技大學 === 農園生產系所 === 102 === Wood vinegar and bamboo vinegar are red-brown or yellow liquid from Beech (Fagus sylvatica) and Moso bamboo (Phyllostachys pubescens) in their carbonization processes high temperature dry distillation. Their chemical compounds including water, acidic, phenolic, alcoholic, and neutral components induced its antibacterial activities. The main objective of this study was using Beech and Moso bamboo as materials to retrieve vinegars from different temperature carbonization processes and to quantitatively analyze the twelve components of the vinegars and to investigate their antibacterial activities using a gas chromatography (GC). Loss on drying results showed, wood vinegar was lower than bamboo vinegar and were of 70.2 to 79.8%; pH were of 2.3 to 3.68. Component analysis showed that wood vinegar had the higher content of the twelve components. Wood vinegar retrieved in 250℃ had higher content of cyclopentanol and vanillin ( 28.12 and 4.12 mg/mL, respectively)；wood vinegar retrieved in 300℃ had higher content of hexane, acetic acid, propionic acid, 3-methoxy pyridine, butyric acid, maltol, 4-ethylphenol, 2,6-dimethoxyphenol and 4-methoxyphenol (0.47, 119.54, 24.99, 0.98, 16.42, 1.28, 9.55, 11.00 and 4.16 mg/mL, respectively)；wood vinegar retrieved in 600℃ had higher content of 2-hydroxy pyridine (0.14 mg/mL). After drying, wood vinegar had higher component contents than bamboo vinegar. In 250℃, wood vinegar had higher content of cyclopentanol (5.91 mg/mL)；300℃ had higher content of hexanal, acetic acid, propionic acid, 3-methoxypyridine and butyric acid (0.4, 20.48 , 3.99, 0.20 and 0.59 mg/mL, respectively)；400℃ had higher content of maltol and 4-ethylphenol (1.25 and 0.77 mg/mL, respectively). Both wood vinegar and bamboo vinegar had antibacterial active and could effectively inhibit Burkholderia gladioli, Xanthomonas campestris pv. campestris, Xanthomonas citri pv. citri, Acidovorax avenae subsp. citrulli, and Pectobacterium chrysanthemi. Wood vinegar retrieved in 300℃ and bamboo vinegar retrieved in 400℃ had the best inhibition zone when the concentration was 10~100 folds diluted. Totally, loss on drying was decreased by the increasing of carbonization temperatures; however, pH level was increased by the increase of temperature. Wood vinegar retrieved in 300℃ and bamboo vinegar retrieved in 400℃ had highest component contents; in which, acetic acid was the highest one. After drying, the components contents were declined. Wood vinegar retrieved in 300℃ and bamboo vinegar retrieved in 400℃ had the highest antibacterial effects.