肉桂醛、柠檬醛抗黄曲霉作用的研究

Study of Antifungal Effect of Cinnamaldehyde and Citral on Aspergillus flavus

目的:研究肉桂醛、柠檬醛的抗黄曲霉作用。方法:在含不同浓度药物的蔡氏培养液中接种一定量的黄曲霉孢子,每隔 4h分别取定量培养液涂布于蔡氏培养皿上进行霉菌计数,直到48h。 26.5℃培养 72h后计数萌发的霉菌孢子;用扫描电镜观察药物作用后黄曲霉的形态、表面结构的变化。结果:与对照组比较,肉桂醛、柠檬醛的浓度分别在≥0.05μg/ml、0.28μg/ml作用4h后,萌发的黄曲霉孢子数明显减少;肉桂醛、柠檬醛作用后黄曲霉孢子菌丝的形态、表面结构明显改变。结论:肉桂醛、柠檬醛对黄曲霉孢子萌发有显著的抑制作用,柠檬醛抑制黄曲霉孢子的萌发更迅速,两者可能通过破坏真菌细胞结构起抗菌作用。

Object:To study anti-Aspergillus flavus effect of cinn. and citral.Method:To count germinating spores and touse scanning electron microscope. Result:After the treatment of cinn.and citral 4h,germinating spores were obviouslydecreased at concentration≥0.05μg/ml (cinn. )or 0.28μg/ml (citral). The morphology and ultrastructure of hypha and sporeshowed obvious changes compared with the controls. Conclusion:The results showed that cinnamaldehyde and citral couldinhibit the germination of spores obviously .The anti- Aspergillus flavus mechanism of cinn. and citral might involve ultrastructuraldamage.