丁香油抑菌成分研究  

Study on Antimicrobial Components of the Clove Oil

作　　者：楼兴隆[1] 李晓明[2] 张鞍灵[1] 丁虹茹[1] 高锦明[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]西北农林科技大学资源环境学院,陕西杨凌712100

出　　处：《西北农业学报》2006年第3期91-93,共3页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：教育部重点项目(104174);国家自然科学基金项目(30370019)

摘　　要：利用滤纸片法和固体稀释法对丁香油进行了抑菌活性测定,结果表明丁香油对5种植物病原菌有不同程度的抑制作用,其抑菌成分为丁香酚。丁香油对白菜黑斑、小麦纹枯的最低抑菌浓度(MIC)为0.625mg/mL,对玉米大斑、葡萄炭疽、番茄黑霉的最低抑菌浓度(MIC)为0.3125 mg/mL。The antimicrobial activity of clove oil were determined by filter paper method and solid culture medium method. The results showed that clove oil could inhibit five phytopathologenic fungus at different levels, the antimicrobial component is eugenol, with the minimal inhibiting concentration （MIC） for Alternaria brassicae and Rhizoctonia cereali being 0. 625 mg/mL, and minimal inhibiting concentration （MIC） for Helminthosporium turcicum Pass , gloesporum fructigenum and Alternaria alternata being 0. 3125 mg/mL.

关 键 词：丁香油 丁香酚 抑菌活性 

分 类 号：S482.29[农业科学—农药学] S573.9[农业科学—植物保护]