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KMID : 1160619960010020208
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Preventive Nutrition and Food Science
1996 Volume.1 No. 2 p.208 ~ p.213
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Antibacterial Activity of Volatile Flavor Components from Houttuynia cordata Thunb
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Kwon Hyuk-Dong
Cha In-Ho
Lee Won-Koo
Song Jong-Ho
Park In-Ho
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Abstract
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The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be β-mycene, decanal, cis-ocimene and 2-undecanone.
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KEYWORD
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volatile flavor components, Houttuynia cordata(Takmomil), abtibacterial activity
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