两种葱属植物的化感抑藻效应

Allelopathic inhibitory effects on Microcystis aeruginosa of two species of allium plants

目的研究葱科葱属植物香葱和韭菜的抑藻效应,为蓝藻水华的生物防治提供理论和应用基础。方法以铜绿微囊藻(Microcystis aeruginosa)作为受试对象,探讨不同浓度韭菜、香葱(分为茎叶和根)水浸提液的抑藻效果。结果韭菜、香葱茎叶和香葱根的水浸提液均有非常好的抑藻性能。低浓度组(5%,V/V),韭菜、香葱茎叶和香葱根的水浸提液的抑制率在第6天依次为60.8%、65.0%以及97.8%。与同期对照组相比,各浸提液不同浓度处理组的藻密度均有显著性降低(P<0.05),且随着浸提液浓度增大,降低愈明显。其中,香葱根水浸提液的抑藻效果最佳,至实验第5天,其低浓度处理组(5%,V/V)的铜绿微囊藻细胞就几乎完全死亡,且其第6天EC50只有2.28 g/L鲜重。结论香葱根水浸提液具有非常好的抑藻效果,可进一步研究开发成高效、生态安全的抑藻剂。

Objective To research the algal inhibiting effects of two species of allium plants chives and leeks to provide theoretical basis and application for biological control of cyanobacterial blooms. Methods The inhibitory effects of different concentrations of leeks and chives （ chives stem leaf and roots respectively） water extracts on M. aeruginosa were studied. Results The three kinds of water extracts from leek, chives stem leaf and chives roots respectively all had distinct inhibitory effects on M. aeruginosa, and their inhibitory ratios of lowest concentration group （ 5% , V/V） were 60.8% , 65.0% , 97.8% , respectively. Compared with the control group, the densities of M. aeruginosa in all experiment groups were lower than the control groups in the same period, and the inhibitory effect were more obvious with the increase of the water extract concentrations. Among them, chives roots water extracts had the best inhibitory effect on M. aeruginosa, to the fifth day, M. aeruginosa almost completely dead of the lowest concentration（5% , V/V） and the EC50was 2.28 g/L fresh weight. Conclusion Chives roots water extracts have a very good algal inhibiting effect, which can be developed an efficient and ecological security algistat.