大蒜生理活性物质对几种植物病原真菌的体外抑菌活性  

Antifungal Effects of Physiological Active Substances from Garlic on Pathogenic Fungi in Vitro

作　　者：孙桂琳[1] 刘小平[1] 王红丽[1] 苟萍[1] 田歆珍[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《新疆农业科学》2008年第6期1012-1016,共5页Xinjiang Agricultural Sciences

基　　金：国家自然科学基金项目(307601310)

摘　　要：利用蒜汁和从鲜蒜中提取的蒜氨酸、蒜氨酸酶和蒜素，对交格链孢菌、指状青霉、灰霉、稻瘟病菌和意大利青霉进行了体外抑菌实验。采用平板打孔法和液体2倍稀释法。结果显示蒜汁和蒜氨酸酶、蒜氨酸＋蒜氨酸酶、蒜素对5种试验菌都有明显的抑制作用。蒜氨酸＋蒜氨酸酶对供试的五种植物病原真菌的抑菌效果最为显著。且抑菌效果与未经稀释的农药亮碘相当或是亮碘的1．4-2．4倍。蒜氨酸＋蒜氨酸酶和蒜素对指状青霉、灰霉和意大利青霉具有很强的抑菌作用，其最小抑菌浓度（MIC）分别是0．09和0.5mg／mL。Antifungal effects of garlic juice and alliin, alliinase and allicin extracted from fresh garlic were tested for Alternaria alternate, Pemiccillirn digitatum , Botrytis cinema, Pyricutaria oryzae , Penicillium italicum in vitro using the plate diluting method and solutions dilution method. The results showed that garlic juice, alliinase, mixture of alliin and alliinase, allicin had obviously antifungal effect on five experimental strains. Antifungal effects of mixture of ailiin and alliinase on five kinds of plant pathogenic fungi was the highest. Inhibitoion of mixture of alliln arid alliinase on Pemiccillim digitatum, Botrytis cinerea and PeniciUium italicum was 1.4 - 2.4 times stronger than pesticide .The mixtures of alliln and alliinase, allicin had stronger antifungal effect than others from Pemiccllim digitatum, Botrytis cinerea, Penicillium italicum. And their minimum inhibition concentrations （MIC） were 0.09 mg/mL and 0.5 mg/mL respectively.

关 键 词：蒜氨酸 蒜氨酸酶 蒜素 抑菌作用 最小抑菌浓度 

分 类 号：S633.4[农业科学—蔬菜学]