花椒不同部位提取物抑菌活性及果蔬发病率研究

Study on Antibacterial Activity of Extracts from Different Parts of Zanthoxylum bungeanum Maxim and Disease Incidence of Fruit and Vegetable

以花椒壳、籽、叶三个部位提取物为供试材料,研究其抑菌活性及对果蔬发病率的影响。采用滤纸片法检测花椒不同部位提取液对大肠埃希菌、沙门氏菌、铜绿假单胞菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌活性,通过组织分离法从常见果蔬中分离得到4株病原菌,初步鉴定为曲霉属、青霉属和链格孢属,对分离所得病原菌进行花椒提取物抑菌活性检测。花椒壳提取液的抑菌效果明显高于花椒籽和叶,其中花椒壳提取液对沙门氏菌和金黄色葡萄球菌有良好的抑菌活性,MIC分别为125 mg/mL、62.5 mg/mL。花椒壳、籽、叶对曲霉属、青霉属和链格孢属均有明显的抑菌作用,花椒壳抑菌效果最强,平均抑菌率在90%以上,经过花椒壳提取液处理后,果蔬发病率显著降低。结果表明花椒三个部位提取物具有良好的抑菌作用,可作为候选天然植物抗菌剂资源。

The extracts from the shell,seed and leave of Zanthoxylum bungeanum were used as materials to study its antibacterial effect on fruit and vegetable morbidity.The K-B method was used to detect the antibacterial effect of the extracts from different parts of Zanthoxylum bungeanum against Escherichia coli,Salmonella,Pseudomonas aeruginosa,Staphylococcus aureus,Bacillus subtilis,and 4 strains were isolated from common fruits and vegetables by tissue separation method.The pathogenic microorganisms were initially identified as Aspergillus,Penicillium and Alternaria,and the pathogenic microorganisms were tested for the antibacterial effect of the Zanthoxylum bungeanum extract.The antibacterial effect of extracts from Zanthoxylum bungeanum shell was significantly higher than the seed and leaf.Zanthoxylum bungeanum shell extracts had good antibacterial effect against Salmonella and Staphylococcus aureus,with MIC of 125 mg/mL and 62.5 mg/mL,respectively.Zanthoxylum bungeanum shells,seeds and leaves had obvious bacteriostatic effects on Aspergillus,Penicillium and Alternaria.Zanthoxylum bungeanum had the strongest bacteriostatic effect,with an average bacteriostatic rate of over 90%.After the treatment with extracts from Zanthoxylum bungeanum shells,the disease incidence of fruits and vegetables was significantly reduced.The results showed that the extracts from different parts of Zanthoxylum bungeanum have good antibacterial effects and can be used as natural plant antibacterial agents.