Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antibacterial Activity of Volatile Flavor Components from Houttuynia cordata Thunb

  • Kwon, Hyuk-Dong (Pusan Institute of Health & Enviorment, Pusan 613-104) ;
  • Cha, In-Ho (Pusan Institute of Health & Enviorment, Pusan 613-104) ;
  • Lee, Won-Koo (Pusan Institute of Health & Enviorment, Pusan 613-104) ;
  • Song, Jong-Ho (Pusan Institute of Health & Enviorment, Pusan 613-104) ;
  • Park, In-Ho (Dept. of Biology, Dong-A University, Pusan 604-714)
  • Published : 1996.10.01
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Abstract

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 $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

Keywords

References

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