蓝萼香茶菜水提醇沉液对蔬菜作物真菌的抑制活性  

Inhibitory Activity of Aqueous Extract with Ethanol Precipitation for Plant Fungus from Rabdosia japonica (Burm.f.) Hara var.glaucocalyx (Maxim.) Hara

作　　者：崔娜[1,2] 罗曼[1] 郭彩杰[1] 张玉龙[2] 

机构地区：[1]沈阳农业大学生物科学技术学院,辽宁沈阳110161 [2]辽宁省农业资源与环境重点实验室,沈阳农业大学土地与环境学院,辽宁沈阳110161

出　　处：《中国蔬菜》2010年第18期51-55,共5页China Vegetables

基　　金：国家科技支撑计划(2006BAD29B06);辽宁省教育厅科学技术研究项目(2008623);沈阳农业大学博士后基金(62658)

摘　　要：采用抑菌圈法测定了蓝萼香茶菜水提醇沉液对茄子黄萎病菌、甜瓜枯萎病菌和黄瓜枯萎病菌的抑制作用。结果表明蓝萼香茶菜提取液对这3种真菌均有一定的抑制作用,其最低抑菌浓度(MIC)分别为1/128、1/8和1/128;活性物质的最佳水提醇沉法提取条件是将晾干的蓝萼香茶菜在水中浸泡12h,80%的乙醇进行醇沉。Inhibitory action for 3 kinds of representative plant fungal activity was studied by aqueous extract with ethanol precipitation compared with ethanol extract from Rabdosia japonica（Burm.f.）Hara var.glaucocalyx（Maxim.）Hara.The results showed that inhibitory action of aqueous extract with ethanol precipitation for 3 kinds of representative plant fungi was observed.The minimum inhibitory concentrations （MIC）were 1/128,1/8 and 1/128,respectively.The optimum extracting condition of aqueous extract with ethanol precipitation was dipping in water for 12 h then with precipitated with 80 % ethanol.

关 键 词：蓝萼香茶菜 水提醇沉液 真菌 

分 类 号：S482.2[农业科学—农药学]