||Phytochemical Profile and Bactericidal Effect of the Leaf of the Grape Vitis labrusca var. ‘Steuben’
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
Nagaki, Masahiko ,
Narita, TakashiGoto, Yoshifumi
23 , 2016-03-31 , 弘前医療福祉大学紀要編集委員会
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.