4种中草药复合剂的化学成分及抑菌作用研究初报  

Study on the Constituent and Fungistasis of the Four Kinds of Complex Preparation from Herb Medicine

作　　者：郑旭东[1] 胡浩斌[1] 胡怀生[1] 

机构地区：[1]陇东学院化学化工学院,甘肃庆阳745000

出　　处：《甘肃农业科技》2009年第1期11-15,共5页Gansu Agricultural Science and Technology

基　　金：甘肃省自然科学基金资助项目"苍耳类农药的研制及试验"(3ZS051-A25-071XYZK0509)的部分内容

摘　　要：采用GC-MS-DC法和菌丝生长速率法对仓耳籽、大青叶、板蓝根和苦参4种中草药复合制剂水提物的化学成分和抑菌活性进行了分析和测定。结果表明:其复合制剂水提物含有多种化学成分,对番茄灰霉病菌、辣椒疫病菌、番茄早疫病菌和西瓜枯萎病菌的抑制率分别为98.0%、96.0%、78.5%、65.2%,可用于进一步研制开发植物性杀菌剂。The constituent and fungistasis of the water eatract of complex preparation from four kinds of herb medicine were tested by GC-MS-DC and hypha growth rate methods. The results showed that the extracts from the complex preparation contained various chemical constituents, the inhibiting rates to Botrytis cinerea,Phytophthora capsici,Alternaria solani and Fusarium oxysporium were 98.0%, 96.0%, 78.5% and 65.2% ,respectively. It could be applied in further research and development of plant fungicide.

关 键 词：仓耳籽 中草药复合制剂 色质联用 植物病原菌 抑菌作用 

分 类 号：S482.8[农业科学—农药学]