山鸡椒挥发油成分分析及其抗真菌保鲜作用的研究

THE ANALYSIS OF COMPONENTS OF ESSENTIAL OIL FROM FRUIT OF LITSEA CUBEBA AND THE STUDY OF ANTIFUNGAL ACTIVITY/DECAY-FREE ACTIVITY

本文对湖南山鸡椒(Litsea cubeba)挥发油(山苍子油)抑制植物病原真苗Fusari-um oxysporum,Helminthosporium sp.,Stemphyillium sp.的效能及其抑制真菌的有效成分进行了研究,实验结果表明,所用山鸡椒挥发油具有很强的抑制植物病原真菌生长的能力,并有明显的保鲜作用,其主要生物活性成份为柠檬醛。

The Antifungal activity of the essential oil from fruit of Litsea cubeba(Lour.)grown in hu-nan province was investigated.The main antifungal active constituent was citral.The fungi chosen were Fusarium oxysporum;Helminthosporium SP.,Stemphyllium SP..Results shown that the antifungal activity of the citral was strong and it could be used as natural chemicals to prevent food decay.