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KMID : 1134819970260020214
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 2 p.214 ~ p.221
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Identification of Volatile Essential Oil, and Flavor Characterization and Antibacterial Effect of Fractions from Houttuynia cordata Thunb Ⅱ. Flavor Characterization and Antibacterial Effect of Fraction from Houttuynia cordata Thunb by Prep - HPLC
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Kang Jung-Mi
Cha In-Ho
Lee Young-Guen
Ryu Hong-Soo
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Abstract
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The volatile essential oil isolated from Houttuynia cordata were separated to 11 fractions by Prep-HPLC, of these, a fraction(Fr. 6) whicb carried the characteristic Houttuynia cordata flavor(fishy) contained 2-undecanone, β-myrcene, β-ocimene, 1-decanol and decanoyl acetaldehyde, as identified by GC-MS. From this observation, it may be inferred that 2-undecanone and decanoyl acetaldehyde could be the compounds which playa crucial role in flavoring of Houttuynia cordata. In test of antibacterial activity of eleven fractions of volatile essential oil from H.C., the growths of nine Gram negative bacteria were inhibited obviously when treated with and Fr. 6 including 2-undecanone, β-myrcene, β-ocimene, 1-decanol and decanoyl acetaldehyde, and Fr. 5 including decanal, endobornylacetate, fenchene and decanoic acid, respectively.
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KEYWORD
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Houttuynia cordata, flavor compound, prep-HPLC, antibacterial activity
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