摘要
为了测定黄花棘豆(Oxytropis ochrocephala Bunge)提取物对常见病原真菌的活性,明确其中的有效成分,以黄花棘豆为材料,结合生物活性追踪法,对黄花棘豆的抑菌活性物质进行分离,并利用现代波谱学技术进行结构鉴定。结果表明,黄花棘豆乙醇提取物对供试4种病原真菌均表现出较强的活性,10mg/mL对番茄灰霉病菌的抑菌率达到82.08%;粗提物萃取后的二氯甲烷相和乙酸乙酯相为其活性部分,10mg/mL对番茄灰霉病菌的抑菌率分别为84.30%和83.13%;从合并后的二氯甲烷和乙酸乙酯相中分离、鉴定得到了6个化合物,其中3-羟基-4,9-二甲氧基紫檀烷、3-羟基-9-甲氧基紫檀烷和3-羟基-8,9-二甲氧基紫檀烷对供试病原菌表现较好的抑制活性;3-羟基-4,9-二甲氧基紫檀烷对番茄灰霉病菌的EC50值为10.42μg/mL,3-羟基-8,9-二甲氧基紫檀烷对黄瓜枯萎病菌的EC50值为27.09μg/mL。黄花棘豆提取物对病原真菌具有较好的抑制活性,紫檀烷类化合物为其主要的活性成分,具备进一步开发和应用的潜力。
In order to find new botanical antifungal compounds,antifungal ingredients of Oxytropis ochrocephala Bunge were isolated. Using bioassay-guided fractionation methods,antifungal ingredients were isolated and mono-meric compounds were identified by modern spectroscopy techniques from O. ochrocephala. All data were pro-cessed statistically by using SPSS 17.0. Ethanol extract of O. ochrocephala showed strong activity against the se-lected pathogenic fungi with an inhibition ratio of 82.08 % at the concentration of 10 mg/mL. The methylene chloride and ethyl acetate phases displayed a significant antifungal activity against Botrytiscinerea,with an inhibi-tion ratio of 84.30% and 83.13% ,respectively. Six compounds were isolated and identified through comparing the data obtained via spectroscopic methods and the values reported in the literature. The screening of antifungal activity showed that 3-hydroxy-4,9-dimethoxypterocarpan,3-hydroxy-9-dimethoxy pterocarpan and 3-hydroxy-8, 9-dimethoxypterocarpan had higher EC50 on tested fungi. The EC50 of 3-hydroxy-4,9-dimethoxypterocarpan against B.cinerea was 10.42μg/mL and the EC50 of 3-hydroxy-8,9-dimethoxypterocarpan against Fusarium oxys-porum was 27.09μg/mL. O. ochrocephala could be used as a biological antifungal agent and pterocarpan com-pounds are its significant antifungal ingredients.
出处
《植物保护》
CAS
CSCD
北大核心
2014年第6期59-64,共6页
Plant Protection
基金
甘肃省农业生物技术研究与应用开发项目(GNSW-2004-08)
甘肃省教育厅基金项目(032-06)
关键词
黄花棘豆
活性跟踪
分离鉴定
抑菌成分
紫檀烷
Oxytropis ochrocephala
bioassay-guided method
isolation and identification
active ingredient
