中草药提取物对辣椒炭疽病菌和番茄灰霉病原菌的抑制效果  

Inhibition of Herbal Extracts Against Pathogenic Fungi of Colletotrichum capsici and Botrytis cinerea

作　　者：张新强[1] 桑维钧[1] 倪云跃[1] 苏凯[1] 李永川[2] 

机构地区：[1]贵州大学农学院,贵州贵阳550025 [2]云南省植保植检站,云南昆明650100

出　　处：《贵州农业科学》2012年第4期100-102,共3页Guizhou Agricultural Sciences

基　　金：贵州大学研究生创新基金项目"六种中草药水剂对番茄和辣椒三种病原菌的抑制作用研究"(校研农2011008)

摘　　要：为了对无公害蔬菜病害的防治提供参考,采用生长速率法,将6种中草药提取物对辣椒炭疽病菌和番茄灰霉病菌的抑菌活性进行了测定。结果表明:6种中草药提取物中,黄岑提取物对辣椒炭疽病菌和番茄灰霉病菌的抑菌效果最好,EC50值最低,分别为8.56mL/L和8.65mL/L;大黄提取物对2种病菌抑菌活性最差,EC50值分别为104.32和269.43;苦参、金银花、板蓝根和补骨脂提取物的抑菌活性表现中等。The fungistasis of six herbal extracts were tested in vitro with C.capsici and B.cinerea by growth rate method to provide references for disease control of green vegetable.The results showed that the extracts from Scutellaria against two pathogenic fungi got the highest inhibitory activities in six herbs,the EC50 values were minimum,8.56 mL/L and 8.65 mL/L respectively.The extracts of Rheum palmatum had the lowest inhibitory activities,the EC50 values were 104.32 and 269.43 respectively.Compared with the extracts of Scutellaria,the extracts of Sophora flavescens,Lonicera japonica,isatis root and Psoralea corylifolia had medium inhibitory activities.

关 键 词：中草药提取物 辣椒炭疽病菌 番茄灰霉病菌 抑菌作用 

分 类 号：S482.292[农业科学—农药学]