不同炭化溫度範圍收集竹醋液之基本性質及其抗植物病原細菌活性

Fundamental Properties of Bamboo Vinegar Collected From Different Charcoalization Temperature Ranges and Their Anti-Plant Pathogenic Bacteria Activity

盧崑宗(Kun-Tsung Lu) ； 郭嘉雯(Chia-Wen Kuo) ； 劉正字(Cheng-Tzu Liu)

《中華林學季刊》 40卷1期 (2007/03) Pp. 97-112

https://doi.org/10.30064/QJCF.200703.0008

摘要

將孟宗竹以機械窯依炭化升溫速率25℃/h，分段收集150~200℃、200~250℃、250~300℃、300~350℃、350~400℃、400~450℃及450~500℃等溫度範圍與150~500℃一次收集之8種竹醋液，分別探討不同炭化溫度範圍收集竹醋液之基本性質，並評估其抗植物病原細菌活性。試驗結果得知，竹醋液總收率約10%左右，於150~200℃與200~250℃之溫度範圍，約佔總量之85%以上。竹醋液之顏色以250~300℃及150~500℃一次收集之暗褐色為最深，pH值則以200~250℃者最低，比重隨收集溫度範圍上升而增加，有機酸和溶解焦油含量以250~300℃者為最多。以氣相層析－質譜儀(GC-MS)分析得知，各種不同炭化溫度範圍竹醋液之有機成分均以酸性物質最多，其中又以醋酸(acetic acid)為主，而中性物質則分別在150~200℃、250~300℃及400~450℃時會大量生成，其主要成分為環戊醇(cyclopentanol)和丁酸內酯(butyrolactone)，而酚類物質則在200~250℃和較高溫之400~500℃時含量較高，並以2,6-雙甲氧基酚(2,6-dimethoxy-phenol)和酚(phenol)為主。採用瓊脂紙錠擴散試驗法和稀釋試驗法分析竹醋液抑制植物病原細菌，竹醋液可有效抑制番茄青枯病菌、水稻白葉枯病菌、十字花科黑腐病菌、楊桃細菌性斑點病菌和瓜類細菌性果斑病菌等5種革蘭氏陰性植物病原細菌的生長；其中具最佳抑菌率之竹醋液是在炭化溫度範圍200~300℃或150~500℃一次收集者；又最低抑制濃度為將竹醋液稀釋至500~700倍之間。而竹醋液抑制植物病原菌生長應歸功於其複雜有機成分的相乘效果。

關鍵字

竹醋液 ； 炭化溫度範圍 ； 植物病原細菌 ； 抗菌活性

並列摘要

In this study, 8 kinds of moso bamboo vinegars were made using a small-scale steel kiln in our laboratory at a heating rate of charcoalization of 25℃/h. Eight bamboo vinegars were collected at the temperature ranges of 150~200℃, 200~250℃, 250~300℃, 300~350℃, 350~400℃, 400~450℃, 450~500℃ and 150~500℃. The fundamental properties of bamboo vinegar and their antibacterial activity of plant pathogenic bacteria were assayed. The yield of moso bamboo vinegar was about 10% which was concentrated on the temperature ranges of 150~200℃ and 200~250℃ with a total percentage of above 85%. Bamboo vinegar collected from the temperature ranges of 250~300℃ and 150~500℃ had the darkest brown color; and the temperature ranges of 200~250℃ had the lowest pH value. The higher the temperature ranges applied, the higher specific gravity of bamboo vinegar obtained. Generally speaking, bamboo vinegars collected from the temperature ranges of 250~300℃ had the highest organic acid content and soluble tar content. According to GC-MS analysis, of the bamboo vinegars collected from different temperature ranges, the acidic components were the main fraction, with acetic acid being the main one. The neutral fraction of bamboo vinegars was concentrated on the temperature ranges of 150~200℃, 250~300℃ and 400~450℃, with cyclopentanol and butyrolactone being the main components. The temperature ranges of 200~250℃ and 400~500℃ had higher concentration of phenol components in which 2,6-dimethoxy-phenol and phenol were identified as the main components. Using disc agar diffusion test and dilution method, demonstrated that moso bamboo vinegar has a wide range of antibacterial activities upon bacterial wilt of tomato, bacterial blight of rice, black rot of crucifers, bacterial spot of carambola and bacterial blotch of cucurbits. The bamboo vinegars collected from the temperature ranges of 200~300℃ and 150~500℃ showed the best antibacterial activity and the minimum inhibitory concentrations of bamboo vinegar were 500~700 times dilution. The inhibition efficiency on the plant pathogenic bacteria was due to a synergetic effect on complex organic compounds in the bamboo vinegar.

並列關鍵字

Bamboo vinegar ； Charcoalization temperature range ； Plant pathogenic bacteria ； Antibacterial activity