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《Journal of Dalian Minzu University》 2018-03
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Research on the Bioactivity and Antibacterial Activity of Pine Vinegar in Lesser Khingan

XU Ying-mei;HE De-min;GAO Lian-lian;SHEN Dong-cai;PIAO Yong-zhe;ZHANG Qiu-min;School of Life Science,Dalian Minzu University;School of Chemical Engineering,Dalian University of Technology;  
In order to study the comprehensive utilization technology of wood vinegar,the method of GC-MS was used to analyze the organic compositions of the wood vinegar produced in Lesser Khingan,and we found that in the organic phases,the organic acid accounted for 42. 90%while the phenol accounted for 26. 68%. Chemical methods were used to separate the wood vinegar to get the active components including the organic acid and phenol. We also adopted Oxford cup method to detect the antibacterial effect and separate active components. The results showed antibacterial effects were obvious to different bacteria whose Gram characteristics were also different. The antibacterial effects of the active components( organic acid and phenol) were higher than that of organic acid universally. The antibacterial active components in wood vinegar are organic acid and phenol,mainly composed by organic acid,supplemented by phenol. The antibacterial effect of wood vinegar was better than that of chemical disinfectants sold in the market,which is a promising plant based bacteriostat.
【Fund】: 中央高校基本科研业务费专项资金资助项目(DC201501020202)
【CateGory Index】: TQ455
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