洋葱挥发油的抗真菌作用及其机理

Antifungal Effects and Mechanism of Essential Oil Extracts of Onions (Allium cepa L. )

采用砂堡培养基液体稀释培养法和薄层色谱分析法研究了洋葱挥发油抗真菌效果及机理,以期发现天然抗真菌药物,开发洋葱资源．结果表明,洋葱挥发油提取物对酿酒酵母、白假丝酵母、新生(?)球菌、黑曲霉、黄曲霉、红曲霉、青霉等真菌的生长有较强的抑制作用;其最低抑菌浓度酿酒酵母和白假丝酵母为0．25％,新生隐球菌为0．50％．薄层色谱分析表明:洋葱挥发油处理后的白假丝酵母的羊毛固醇、麦角固醇的含量降低,而角鲨烯的含量增高,说明洋葱挥发油可能抑制白假丝酵母麦角固醇的早期合成．

Using essential oil extracts of onions （Allium cepa L. ）, this paper made a study of their antifungal effects and the MIC in the culture of Sabouraud Sextrose Agar （SDA） and tested the antifungal mechanism by the method of thinqay chromatography （TLC） in order to exploit their resources. The results show that the essential oil extracts of onions inhibiled the multiplication of diversiform fungal such as Saccharomyces cerewisia, Candida albicans, Cryptococcus neoformans, Aspergillus niger, Aspergillu-s, Monascus Purpurens, and Penicillium, The MIC of the essential oil extracts to the trungi was tested as trollows： S. cerewisia and C, lbicans were 0.25%,and C. neoformans was 0.50%. After C. albicans being treated hy the bioactive components, the contents of lanosterol and ergosterol reduced hut that of squalene increased, from an analysis by the method TLC. The results demonstrate that the essential oil extracts inhibited early ergosterol biosynthesis in C. albicans.