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


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.


  1. J. Korean Soc. Anal. Sci. v.1 A strudy on chemicl composituon of Saururaceae growing in Korea(1), On volatile constituents of Houttuynia cordata by GC and GC-MS method Choe,K.H.;Kwon,S.J.;Jung,D.S.;Eum,K.D.
  2. Yonago ACTA Med. v.38 Penicillin resistant of Streptococcus pneumoniae clinically isolated in Yonago area during 1986~1994 Yamasaki,S.;Sugimoto,Y.;Teramoto,H.;Chikumi,H.;Konishi,T.;Hori,S.;Matsumoto,Y.;Sasaki,T.
  3. J. Antimicrob. Chemother. v.37 In vitro susceptibility of isolates of methicillin-resistant Staphylococcus aureus 1988~1993 Scheel,O.;Lyon,D.J.;Rosdahl,V.T.;Adeyemi-Doro,F.A.B.;Ling,T.K.W.;Cheng,A.F.B.
  4. Food Prot. v.53 Inhibition and termination, outgrowth and vegetative growth of Clostridium botulinum 67B by spice oils Adnan,A.I.;Pierson,M.D.
  5. Nippon Shokuhin Kogyo Gakkaishi v.39 Inhibitory effects of volitile mustard extract on the growth of yeasts Tokuoka,K.;Mori,R.;Isshiki,K.
  6. Agric. Chem. Biotech. v.39 Volatile compounds isolated from edible Korean Fatsia shoot(Araha elata Seem.) Chung,T.Y.;Kim.S.M.
  7. Am. J. Clin. Pathol. v.45 Antibiotic susceptibility testing by a standardized single disk method Bauer,A.W.;Kirby,W.M.M.;Sherris,J.C.;Turck,M.
  8. Terpenoids as models for new agrochemicals Biologically active natural products Elakovich,S.D.
  9. Terpenoids from the genus Artemisia as potential pesticides Biologically active natural products Duke,S.O.;Paul,R.N.;Lee,S.M.
  10. The Plant Cell v.7 Terpenoid metabolism McGarvey,D.J.;Croteau,R.
  11. Methods in plant biochemistry v.7, Terpenoids Dey,P.M.;Harborne,J.B.
  12. Korean. J. Food Sci. Technol. v.23 Volatile flavor components of Korean Ginger(Zingiber officinale Roscoe) Kim,J.S.;Koh,M.S.;Kim,Y.H.;Kim,M.K.;Hong,J.S.
  13. J. Korean Agric. Chem. Soc. v.35 Volatile flavor components of Korean ginger(Zingiber officinale Roscoe) extracted with liquid carbon dioxide Kim,M.K.;Na,M.S.;Hong,J.S.;Jung,S.T.
  14. Agric. Chem. Biotech. v.37 Changes in volatile constituents of Zingiber officinale Roscoe rhizomes during storage Kim,M.K.;Lee,B.E.;Yun,S.E.;Hong,J.S.;Kim,Y.H.;Kim,Y.K.
  15. J. Korean Soc. Food Nutr. v.23 Volatile flavor compounds from raw mugwort leaves and parched mugwort tea Kim,Y.S.;Lee,J.H.;Kim,M.N.;Lee,W.G.;Kim,J.O.
  16. Korean J. Food Sci. Technol. v.20 Flavor components of Artemisia lavandulaefolia DC Choi,K.S.;Choi,B.Y.;Park,H.K.;Kim,J.H.;Park,J.S.;Yoon,C.N.
  17. Korean J. Food Sci. Technol. v.21 Flavor components of Poncirus trifoliata Oh,C.H.;Kim,J.H.;Kim,K.R.;Ahn,H.J.
  18. Korean J. Biotechnol. Bioeng. v.10 Studies on the distribution of Dendropanax morbifera and component analysis of the Golden Lacquer Jeong,B.S.;Jo,J.S.;Pyo,B.S.;Hwang,B.
  19. Agric. Chem. Biotech. v.37 Volatile components of Schizandra chinensis Bullion Kim,O.C.;Jang,H.J.
  20. Agric. Chem. Biotech. v.37 Volatile components Artemisia apiaceae Herba Kim,O.C.;Jang,H.J.
  21. Korean J. Food Sci. Technol. v.22 Studies on the volatile compounds of Du-Chung leaves Jang,H.J.;Kim,O.C.
  22. J. Korean Agric. Chem. Soc. v.33 Volatile components of apricot(Prunus armeniaca var. ansu Max) and Japanese apricot(Prunus mume Sieb. et. Zucc.) Kwon,Y.J.;Kim,Y.H.;Kwag,J.J.;Kim,K.S.;Yang,K.K.
  23. Agric. Chem. Biotech. v.39 Studies on the volatile components of Platycodon grandiflorus (jacquin) A. De Candolle Chung,J.H.;Woo,S.S.;Kwon,J.S.;Shim,P.G.;Cho,S.H.