大蒜提取液抑菌活性及其稳定性分析

Antifungal Activity and Stability of Garlic Extract

本文研究了大蒜提取液对19种植物病原菌的抑制作用及其在不同条件下对番茄早疫菌的抑制效果。结果发现大蒜提取液对19种植物病原菌均具有明显抑制作用,但抑菌效果有明显差别;巯基乙醇对大蒜提取液抑菌活性具有拮抗作用,胱氨酸对大蒜提取液抑菌活性具有协同作用;大蒜提取液在常温、低温、短期光照和中偏酸性等条件下抑菌效果较稳定;大蒜提取液对60℃及更高温度、碱性、过酸等条件处理敏感,抑菌活性降低很快。本研究发现大蒜提取液对植物病原真菌具有广谱抑制效果,并初步确定了大蒜提取液的抑菌稳定条件,为开发大蒜类有机农药提供了理论依据。

The paper analyses that the garlic extraction inhibit the growth things among 19 species plant pathogens and growth of Alternaric solani under different conditions,which discovered that the garlic extraction can inhibit the growth of all 19 species plant pathogens evidently,but the growth degree are different evidently among different pathogens;Mercaptoethanol can take down and cystine can heighten the inhibition of garlic extraction;The inhibition of garlic extraction are more stability under normal and low temperature,neutral and weak acid,a short period of illumination,and so on;The inhibition of garlic extraction become lower fast beyond 60℃temperature,under alkaline and concentrated acid,and so on. These conclusions afford theory guide at exploiting organic pesticide by garlic.