Phytochemical Profile and Bactericidal Effect of the Leaf of the Grape Vitis labrusca var. ‘Steuben’

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  • ブドウのスチューベン（Vitis labrusca var. ‘Steuben’）の葉の植物化学的プロファイルと殺菌効果について
  • ブドウ　ノ　スチューベン　ノ　ハ　ノ　ショクブツ　カガクテキ　プロファイル　ト　サッキン　コウカ　ニ　ツイテ

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The volatile oil of the grape Vitis labrusca var. ‘Steuben’ could not be obtained by steam distillation of the leaves. However, components contained in floral-water were obtained by extraction with hexane. Principal components of the floral water of Steuben were τ-cadinol, at 8.1%, followed by α-terpineol at 7.4% and linallol at 6.9%. Analysis of the aroma components of the leaves using the headspace (HS) method revealed that the two components (E)-2-hexenal (49.2%) and hexanal (27.9%) characteristically accounted for more than 77% of total aroma ingredients.Regarding antimicrobial effects, the combination of Steuben floral-water with one of the isoprenoids,such as geraniol and farnesol, showed higher antibacterial activity than the isoprenoid alone.

弘前医療福祉大学紀要, 7(1), 2016, p.17-23

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