一口钟挥发油组分分析及抑菌效果测定

Component Analysis and Antifungal Activity of Volatile Oil from Eucalyptus Fruit

为明确一口钟挥发油的化学成分及对植物病原菌的熏蒸抑制作用,本文通过气相色谱-质谱联用技术(GC-MS)对其化学组分进行了分析,并通过菌丝生长速率法测定了一口钟挥发油对4种常见病原菌的抑制作用。结果表明,一口钟挥发油主要成分为桉叶油醇(42.26%)、香树烯(11.47%)、蓝桉醇(8.19%)等。其对4种供试病原菌均有较强的熏蒸抑制作用:有效中浓度(EC 50)均低于78.00μL/L;经挥发油熏蒸处理后的病原菌菌丝出现畸形、扭曲、尖端内含物泄漏等现象,表明一口钟挥发油对上述4种病原菌均具有良好的抑菌活性,有望作为绿色熏蒸杀菌剂应用于农业病害防控。

To elucidate the chemical composition of the volatile oil from Eucalyptus fruit and its fumigation inhibitory effect on plant pathogens,this paper employed gas chromatography-mass spectrometry(GC-MS)to analyze its chemical components and utilized the mycelial growth rate method to assess its inhibitory impact on four common pathogens.The results showed that the main components of the volatile oil from Eucalyptus fruit were eucalyptol(42.26%),coumarin(11.47%),and eucalyptol(8.19%),etc.And it has strong fumigation inhibition effects on all four tested pathogens:the effective medium concentration(EC 50)were all below 78.00μL/L.After fumigation treatment with volatile oil,the pathogenic fungal hyphae showed deformities,distortions,and leakage of tip contents,indicating that the volatile oil has good antifungal activity,which suggests its potential as a green fumigation fungicide for agricultural plant disease prevention and control.