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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 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 Nagaki, Masahiko Narita, Takashi Goto, Yoshifumi 433 化学 floral-water Vitis labrusca ‘Steuben’ steam distillation headspace method antibacterial activity Article 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 弘前医療福祉大学紀要編集委員会 2016-03-31 eng departmental bulletin paper https://hirosakiuhw.repo.nii.ac.jp/records/92 AA12475995 2185-0550 弘前医療福祉大学紀要 7 1 17 23 https://hirosakiuhw.repo.nii.ac.jp/record/92/files/HirosakiIryoFukushi_7(1)_17.pdf application/pdf 392.5 kB 2018-03-15