- 學位論文
探討木醋液之抑菌活性與成分分析
Study on Antibacterial Activities and Composition Analysis of Wood Vinegar.
摘要
本研究以不同比例的木醋混合液為材料，探討其抗菌活性和成分分析。在抗菌活性方面，分析其對臨床抗藥菌鮑氏不動桿菌、綠膿桿菌、金色葡萄球菌之抑菌活性，包括紙錠抑制圈、最低抑菌濃度（Minimum inhibitory concentration，MIC）和殺菌曲線測試。在不同的木醋混合液中，以蒸餾後之木醋殘餘液對鮑氏不動桿菌之抑菌活性效果最佳，其MIC值為2.5 µL/mL ; 當木醋殘餘液比例越高，其抑菌效果越好。根據殺菌曲線試驗，發現木醋殘餘液在第8小時後，可將測試菌株完全殺死，但木醋原液與蒸餾液只具有抑菌作用，無法完全殺死菌株。在成分分析方面，以氣相層析質譜分析發現木醋液主要組成為酚類化合物，含量占 14.5 – 37.2%，其中主要成分為2,6-dimethoxyphenol (Syringol，15.28 – 30.46 %) 、2-methoxyphenol (Guaiacol，6.66 – 16.43 %) 、3-methoxy-1,2-benzenediol (4.87 – 11.43%)與Catechol (3.39 – 9.79%)。本研究結果顯示，木醋殘餘液具有抗臨床抗藥菌活性，深入探討木醋液的生物活性，並純化分離有效成分，具有發展成為新一代抗生素之潛力。
並列摘要
In this study, different mixtures of wood vinegar were used as the materials to explore their antibacterial activities. In terms of the antibacterial activity, the mixtures of wood vinegar against the clinical antibiotic resistant strains of Acinetobacter baumannii, Pseudomonas aeruginosa, and Staphylococcus aureus were analyzed by disc diffusion method, minimum inhibitory concentration (MIC) and time-killing curve. Among different mixtures of wood vinegar, the residual liquid of wood vinegar revealed a better antibacterial activity against the strain of Acinetobacter baumannii with an MIC value of 2.5 μL/mL. When the content of residual liquid was increased, its antibacterial effect was better. According to the time-killing curve, the residual liquid of wood vinegar showed bactericide effect against the test strains within 8 hours, but the original and distillated wood vinegar only inhibited bacteria growth but no bactericide effect. In terms of the composition analysis, the chemical components of the mixtures of wood vinegar were analyzed by Gas chromatography–mass spectrometry. it was found that the major components were phenolic compounds, accounted for 14.5 – 37.2%, in which the main components were 2,6-dimethoxyphenol (Syringol, 15.28 – 30.46%), 2-methoxyphenol (6.66 – 16.43%), 3-methoxy-1,2-benzenediol (4.87 – 11.43%) and Catechol (3.39 – 9.79%). The results of this study suggest that the wood vinegar present antibacterial activity indeed have the valuable to be developed into the antibiotic medicines.