目的 探究不同热解温度山茱萸Cornus officinalis果核木醋液化学成分及其抑菌活性，筛选出最优热解温度，为山茱萸果核资源的开发与利用提供理论依据。方法 采用干馏法（306～600 ℃）制取山茱萸果核木醋液，温度每升高50 ℃收集1次；采用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）技术对其进行定性定量分析；通过滤纸片法测定不同热解温度山茱萸果核木醋液对大肠杆菌、痢疾杆菌、金黄色葡萄球菌的抑制效果，采用微量肉汤稀释法对抑菌活性最优热解温度木醋液进行最小抑菌浓度（minimum inhibitory concentration，MIC）测定。结果 共收集到6个热解温度木醋液，通过GC-MS分析鉴定出62种化合物，对其中10种相对含量较高的化合物（乙酸、糠醛、丙酸、异丁酸、丁酸、异戊酸、正戊酸、愈创木酚、甲基环戊烯醇酮、2,6-二甲氧基苯酚）进行定量分析，结果10种化合物除糠醛外均以热解温度506～556 ℃收集的木醋液样品（W_506～556）中质量浓度最高，其中丙酸质量浓度高达45.07 mg/mL；抑菌实验显示，W_506～556抑菌效果最佳，其对大肠杆菌、痢疾杆菌、金黄色葡萄球菌的MIC分别为0.781 25%、0.781 25%和1.562 50%。相关性分析结果显示山茱萸果核木醋液的抑菌活性与其有机酸类和酚类物质的质量浓度密切相关。结论 不同热解温度山茱萸果核木醋液化学组成及含量存在差异，以热解温度为506～556 ℃所得木醋液具有较好的抑菌活性；山茱萸果核木醋液可作为其资源利用的新途径。

Objective The chemical compositions and antibacterial activities of the wood vinegar of Cornus officinalis fruit core with different pyrolysis temperatures were evaluated, and the optimal pyrolysis temperature was screen out, so as to provide theoretical basis for the development and utilization of sC. officinalis fruit core resources. Methods The dry distillation method (306-600℃) was used to prepare wood vinegar from C. officinalis fruit core, and the vinegar samples were collected every time the temperature rises by 50℃. Gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis their compositions. The inhibition effect of C. officinalis fruits core wood vinegar on Escherichia coli, Shigella dysentery and Staphylococcus aureus was determined by filter paper method. The minimum inhibitory concentration (MIC) of wood vinegar obtained with optimal temperature was determined by broth dilution method. Results A total of 62 compounds in the wood vinegar were identified by GC-MS analysis. Among them, 10 compounds (acetic acid, furfural, propionic acid, isobutyric acid, n-butyric acid, isovaleric acid, n-valeric acid, guaiacol, cyclotene, 2,6-dimethoxyphenol) with relatively high content were quantitatively analyzed. The results showed that the contents of 10 compounds except furfural were the highest in wood vinegar (W_506-556) collected at 506-556℃, and the content of propionic acid was up to 45.07 mg/mL; The results of bacteriostatic test showed that W_506-556 had the best bacteriostatic effect on E. coli, S. dysentery and S. aureus, and the MICs were 0.781 25%, 0.781 25% and 1.562 50%, respectively. Correlation analysis showed that the antibacterial activity of C. officinalis fruit core wood vinegar was closely related to the contents of organic acids and phenols. Conclusion There were differences in chemical composition and content of C. officinalis fruit core wood vinegar pyrolyzed at different temperatures. The wood vinegar obtained at 506-556℃ had better antibacterial activity. The wood vinegar can be used as a new way of resource utilization for C. officinalis fruit core.

R284.1

中央本级重大增减支项目（2060302）；国家中医药管理局中医药创新团队及人才支持计划项目（ZYYCXTD-D-202005）；江苏省“六大人才高峰”项目（YY-026）；现代农业产业技术体系项目（CARS-21）