凤尾兰乙醇提取物对几种果蔬致病菌的抑制作用研究

Antifungal Activity of Yucca gloriosa L. Ethanol Extract

用60%乙醇(V/V)溶液提取凤尾兰叶,然后用滤纸片扩散法测定其对几种主要果蔬致病菌的抑制作用,用二倍稀释法确定提取液的最小抑菌浓度(MIC),并进一步研究了提取物对温度、紫外线的稳定性。结果表明,凤尾兰60%乙醇提取液对蒜薹灰霉病菌、葱腐葡萄孢、柑橘绿霉和葡萄灰霉病菌有较明显的抑制效果,而对柑橘青霉没有抑制作用。提取液对蒜薹灰霉病菌、葱腐葡萄孢、柑桔绿霉和葡萄灰霉病菌的最小抑菌浓度分别为0.0625g/mL、0.125g/mL、0.125g/mL和0.25g/mL。提取液浓度不同,对柑桔绿霉抑菌效果差异显著(P<0.05),加热和紫外线照射对提取物的抑菌效果无显著影响(P>0.05)。

This paper studied the antifungal activity of Yucca gloriosa ehanol extract. The research content included its the antifungal activity to some vegetable pathogen （determined by filter-disk diffusion method）, the minimal inhibition concentration （MIC） of 60% ethanol extract （ determined by agar dilution method）, and the effect of temperature and ultraviolet radiation on its antifungal activity. The results showed that the antifungal effect of 60% ethanol extract on Botrytis cinerea Pers （isolated from garlic bolt）, Botrytis allii Munn, Penicillium dititatum and Botrytis cinerea Pers （isolated from grape） was significant, but was no effect on Penicillium italicum. The MIC of 60% ethanol extract to Botrytis cinerea Pers （isolated from garlic bolt）, Botrytis allii Munn, Penicillium dititatum and Botrytis cinerea Pers （isolated from grape） was 0.0625g/mL, 0.125g/mL, 0.125g/mL and .0.25g/mL, respectively. The effect of different concentrations of 60% ethanol extract on PeniciUium dititatum was significant different （P〈0.05）, the effect of high temperature and ultraviolet radiation on Penicillium dititatum was not significant different （P〉0.05）.