Chemical Constituents and Antimicrobial Activities of Pyroligneous Acid from Jujube Pit

doi:10.7506/spkx1002-6630-201614021

Abstract

Abstract:

To achieve the comprehensive utilization of jujube pit, pyroligneous acid was prepared by pyrolyzing jujube
pit at 150 to 400 ℃ to analyze its chemical constituents by gas chromatography-mass spectrometry (GC-MS) and test its
antimicrobial activities against Escherichia coli, Penicillium glaucum and Coniella granati. The results showed that a total
of 35 compounds were detected by GC-MS analysis from the pyroligneous acid, mainly phenols, ketones, organic acids,
aldehydes, heterocyclic compounds, etc. Among them, the most abundant were phenols, ketones and organic acid, which
accounted for 71.01% of the total amount of compounds detected. All pyroligneous acids with three different concentrations
showed significant antimicrobial activities in a dose-dependent manner. The minimum inhibitory concentrations (MIC) of
the pyroligneous acid against Escherichia coli, Penicillium glaucum and Coniella granati were 1.25%, 2.5% and 0.625%,
respectively. These results preliminarily suggested that phenols and organic acids were the active components responsible
for the antimicrobial activity of pyroligneous acid.

Key words: jujube pit, pyroligneous acid, chemical constituents, antimicrobial activity

CLC Number:

S482.2

ZHANG Lihua, WANG Dan, GONG Wenzhe, TANG Tingting. Chemical Constituents and Antimicrobial Activities of Pyroligneous Acid from Jujube Pit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614021.

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