红提葡萄致病菌的筛选及丁香抑菌成分提取工艺研究  

Study on screening pathogenic bacterium from Red Globe Variety and the extraction technology of antimicrobial constituents from lilac flower

作　　者：解茂蕾[1] 张子德[1] 马俊莲[1] 赵丛枝[1] 王侠轶[1] 张晓娜[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2011年第4期152-154,共3页Science and Technology of Food Industry

摘　　要：以红提葡萄为试材,对采后致病菌进行了筛选和纯化;以筛选出的红提葡萄主要致病菌为目的菌,对丁香抑菌成分提取工艺进行了研究。研究表明:筛选出的2号病菌可导致红提葡萄黑点病,该菌属于半知菌亚门、丝孢纲、丝孢目、丛梗孢科、复端孢属;丁香抑菌成分的适宜提取条件为:乙醇浓度75%,料液比1:15,提取时间45min,提取温度40℃,在此条件下的抑菌圈直径为1.957cm。Red Globe Variety as material, pathogenic bacterium were screened and purified then the selected main pathogenic bacterium of Red Globe Variety as the purpose bacterium, extraction process of antimicrobial constituents from lilac was studied. The results showed that No. 2 strain pathogenic bacteria was identified as Deuteromycotina, Hyphomycetes, Moniliales, Moniliaceae, Cephalothecium and it caused black spot disease of Red Globe Variety. Appropriate extraction conditions were determined as follows：temperature 40℃, time 45min, 75% ethanol solution as extracting solvent, the ratio of solid to liquid 1：15 （g/mL）.At these conditions, the satisfactory antibacterial effect with the inhibition ring diameters was 1.957cm.

关 键 词：红提葡萄 致病菌 丁香 抑菌成分 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]