摘要
采用浓度梯度法,研究花椒、辣椒、生姜和大蒜的乙醇提取物对马铃薯干腐病菌、番茄灰霉病菌、尖孢镰刀病菌、苹果炭疽病菌、水稻稻瘟病菌和苹果腐烂病菌的体外抑菌试验。结果表明:4种天然食用香辛料的提取物对以上植物真菌均表现出明显的抑制作用。其中,花椒提取物对6种菌的抑制作用最强;大蒜提取物对马铃薯干腐病菌、苹果腐烂病菌和水稻稻瘟病菌的抑菌作用较强,而对尖孢镰刀病菌的抑制作用相对较弱;生姜提取物对尖孢镰刀病菌的抑制作用最弱。4种香辛料提取物的抑菌效果均随其浓度的增加而逐渐增大。花椒、辣椒、生姜和大蒜均具有良好的抑菌作用,可作为天然植物抗菌剂资源。
The concentration gradient method is used to study the antibacterial activity of ethanol extracts of Zanthoxylum bungeanum,chili,ginger and garlic.The tested strains are Fusarium coeruleum,Botrytis cintrea,Fusarium oxysporum,Colletotrichum gloeosporioides,Pyricularia grisea and Valsa mali respectively.The results show that the extracts of the four natural edible spices have obvious inhibitory effects on the above several fungi.The extract of Zanthoxylum bungeanum has the strongest inhibitory effect on the six kinds of fungi.The extract of garlic on Fusarium coeruleum,Valsa mali and Pyricularia grisea has strong antibacterial activity,while the inhibitory effect on Fusarium oxysporum is relatively weaker.The extract of ginger has the weakest inhibitory effect on Fusarium oxysporum.The antibacterial effect of four spices'extracts gradually increase with the increase of concentration.Zanthoxylum bungeanum,chili,ginger and garlic have good antibacterial activity and can be used as natural plant antibacterial resources.
作者
杨倩
谭婷
吴娟娟
史娟
YANG Qian;TAN Ting;WU Juan-juan;SHI Juan(Key Laboratory of Catalysis in Shaanxi Province,College ofChemical and EnvironmentalScience,Shaanxi University of Technology,Hanzhong 723000,China)
出处
《中国调味品》
CAS
北大核心
2019年第4期23-26,34,共5页
China Condiment
基金
陕西省科技厅社会发展科技攻关项目(2018SF-307)
陕西省教育厅2017年科学研究项目(17JS026)
关键词
花椒
辣椒
生姜
大蒜
提取物
抑菌活性
Zanthoxylum bungeanum
chili
ginger
garlic
extract
antibacterial activity
