食用真菌对大蒜素的敏感性测定  

Inhibitory Activity of Allicin against Edible Mushrooms

作　　者：曾东方[1] 陈玢[1] 曾麟[1] 桓娇[1] 

机构地区：[1]武汉工程大学真菌生理学实验室,湖北武汉430074

出　　处：《安徽农业科学》2011年第9期5159-5160,5163,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]测定食用真菌营养繁殖体对大蒜素生物杀菌剂、防腐剂、保鲜剂的敏感性。[方法]采用组织分离法培养香菇(Lentinulaedodes)、平菇(Pleurotus ostreatus)、姬菇(Pleurotus cornucopiae)菌丝体,以水浸提法和乙醇萃取法制备大蒜素,依据生长速率法、改良管碟法分别在平板上测定供试真菌对大蒜素的敏感性。[结果]5、10、20 mg/ml大蒜素对香菇抑菌率分别为67.2%、74.6%、78.4%;对平菇抑菌圈直径为28.0～35.7 mm,对姬菇抑菌圈直径为30.7～39.7 mm。[结论]供试真菌菌丝体生长受大蒜素的抑制,提示食用菌栽培不适合采用大蒜素防治病害或杂菌污染,但可尝试研制蘑菇子实体的大蒜素防腐剂、保鲜剂。[Objective] Antifungal activity of allicin from vegetable Allium sativum was determined against mycelial growth of edible mushrooms Lentinula edodes,Pleurotus ostreatus,Pleurotus cornucopiae.[Method] Growth rate and diameter of antifungal circles were analyzed for edible fungi tested on the nutrition plates with allicin.[Result] 67.2%,74.6%,78.4% of inhibitory percentage were got separately by 5,10,20 mg/ml of allicin prepared from water leach on Lentinula edodes.Diameter of antifungal circles attained by alcohol extraction varied from 28.0 mm to 35.7 mm for Pleurotus ostreatus,and from 30.7 mm to 39.7 mm for Pleurotus cornucopiae.[Conclusion] Results suggested that allicin has potential to act as antiseptic and preservative in product processing of edible fungi.

关 键 词：香菇 平菇 姬菇 大蒜素 保鲜剂 

分 类 号：S633.4[农业科学—蔬菜学]