Abstract: Chemical components of bamboo vinegars were analyzed by purge and trap thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GC-MS).A total of 24 compounds were identified in original bamboo vinegar and 26 compounds were confirmed in distilled bamboo vinegar.The major components with a relative content of more than 2% were acetic acid methyl ester,acetic acid,furfural,phenol,2-methoxy-phenol.In the antifungal assay,the distilled bamboo vinegar exhibited a strong antifungal activity against Botrytis cinerea,Colletotrichum gloeosporioides,Fusarium graminearum and Venturia nashicola with the half maximal inhibitory concentration (IC₅₀) values of 18.01,16.04,15.70 and 11.24 mL/L (48 h after treatment),respectively.In vivo antifungal property,the apples and pears inoculated with Colletotrichum gloeosporioides and Venturia nashicola respectively were treated with the distilled bamboo vinegar.The control effects were 72.18% and 79.76%,respectively.The distilled bamboo vinegar showed a good antisepsis effect on the fungi of the fruits after harvest,which can serve as a potential source of an antiseptic agent for fruit preservation.

Key words: bamboo vinegar, distilled bamboo vinegar, volatile components, antifungal activity, purge and trap thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GC-MS)