紫藤活性成分的提取与抑菌作用初探

Extraction of Wisteria sinensis' Active Constituent and Its Inhibitory Effect on Fungi and Bacteria

为了测定紫藤活性成分对香瓜枯萎病菌和白菜软腐病菌的抑制作用,以不同浓度(0.1 g/mL,0.05 g/mL,0.02 g/mL,0.01 g/mL,0.005 g/mL)的紫藤叶片丙酮溶剂提取物为原料,采用牛津杯法、平板菌丝生长速率法、菌丝干重法等测定香瓜枯萎病菌和白菜软腐病菌最低抑菌浓度,以及香瓜枯萎病菌菌丝生长速率、孢子生长、菌丝干重等几项指标。结果表明,提取物浓度为0.1 g/mL时,菌丝生长最为缓慢,孢子萌发率最低,菌丝干重最小;提取物浓度为0.005 g/mL时,抑菌作用最小,为试验的最低抑菌浓度。

The active constituent was extract with acetone from the leaves of Wisteria sinensis and its effect on the withers germ of the muskmelon and the soft rot of cabbage fungus was detected. After 72 hours of extractions,different density （0. 1g/mL,0.05g/mL,0.02g/mL,0.01g/mL and 0.005g/mL） was tested for Fusarium oxysporum f. sp. cubense and Erwinia carotorora and measured with the methods of oxford cup, flat growth of mycelia and dry weight of the mycelia. The results showed that when diluted 10 times （0. 1g/mL）, the growth of the mycelia is slowly and the spore germination rate is lowest, dry weight of the mycelia is minimally. However, 0. 005 g/mL is the MIC in the concentrations of our experiments. The Wisteria sinensis leaves acetone extract has certain inhibitory action to the fungus and bacterium growth, which has takes the new agricultural chemicals research and the development potential. It is hopefully to develop one kind of new plant source biology agricultural chemicals.