죽초액의 항균성 물질과 Pseudomonas aeruginosa에 대한 항균특성
Antibacterial Substances of Bamboo Vinegar and Antibacterial Properties for Pseudomonas aeruginosa
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In this study, the components of propionic acid, formic acid, coumarinic acid, and gibberellic acid were extracted from bamboo vinegar by vacuum distillation. The components of bamboo vinegar increased with the increasing temperature of distillation. The number of components extracted from bamboo vinegar followed the order of propionic acid > formic acid > gibberellic acid > coumarinic acid. In the bamboo vinegar extraction process, the estimated values for the free energy of Gibbs (△Go) were positive, indicating a nonspontaneous process. Among the components of bamboo vinegar, propionic acid and formic acid were confirmed to have a bacterial growth inhibitory effect for pseudomonas aeruginosa.
Abstract
In this study, the components of propionic acid, formic acid, coumarinic acid, and gibberellic acid were extracted from bamboo vinegar by vacuum distillation. The components of bamboo vinegar increased with the increasing temperature of distillation. The number of components extracted from bamboo vinegar followed the order of propionic acid > formic acid > gibberellic acid > coumarinic acid. In the bamboo vinegar extraction process, the estimated values for the free energy of Gibbs (△Go) were positive, indicating a nonspontaneous process. Among the components of bamboo vinegar, propionic acid and formic acid were confirmed to have a bacterial growth inhibitory effect for pseudomonas aeruginosa.
참고문헌 (14)
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