五味子有机酸对植物病原真菌的抑菌作用

The fungicidal effect of Schisandra chinensis organic acids on plant pathogenic fungi

[目的]从五味子中筛选出能有效抑制植物病原真菌的有机酸类成分。[方法]通过乙醇提取得到五味子提取物,通过HPLC-MS及生物信息学分析确定其包含的成分,利用生长速率法研究五味子提取物及有机酸成分对5种植物病原真菌的抑制效果。[结果]果实、藤茎和叶子提取物中分别检出24、22、31种有机酸成分;有机酸含量依次为21.02%、5.17%、6.18%;其中对羟基苯甲酸、柠檬酸和L-苹果酸对苹果黑斑病菌有较好抑制作用。[结论]为五味子有机酸在抑菌方面的应用提供了理论依据。

[Aims] To screen out organic acids from Schisandra chinensis which can effectively inhibit plant pathogenic fungi.[Methods] The extracts of S.chinensis were obtained by ethanol extraction,the components were determined by HPLC-MS and bioinformatics analysis,and the inhibitory effects of S.chinensis extracts and organic acid components on 5 plant pathogenic fungi were studied by growth rate method.[Results] 24,22 and 31 Organic acids were determined from the extracts of fruits,vines and leaves,and the content of organic acids was 21.02%,5.17% and 6.18%respectively.Among them,4-hydroxybenzoic acid,citric acid and L-malic acid had good inhibitory effect against Alternaria alternata.[Conclusions] The results of this study provide a theoretical basis for the application of organic acids in S.chinensis as fungicides.