八角多酚提取物对植物病原真菌的抑制作用研究  

Research on Antibacterial Effect of Total Polyphenols from Anise on Plant Pathogenic Fungi

作　　者：朱奇奇 张杰[1] 谢平[1] 余波[1] 张驰翔 焦士蓉[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2017年第5期5-8,共4页China Condiment

基　　金：2014年度省部级学科平台开放课题(szjj2014-009);教育部春晖计划项目(12205543);西华大学研究生创新基金资助(ycjj2015025)

摘　　要：采用生长速率法分别测定八角多酚提取物对小麦赤霉菌(Fusarium graminearum Schw)、水稻立枯丝核菌(Rhizoctonia solani)、马铃薯晚疫病(Potato late blight)、番茄灰霉菌(Botrytis cinerea)、油菜菌核病菌(Sclerotinia sclerotiorum)5种植物病菌的抑菌活性。初筛结果表明八角多酚提取物对小麦赤霉菌、水稻立枯丝核菌(水稻纹枯病菌)、番茄灰霉菌、马铃薯晚疫病、油菜菌核病菌的抑制率分别为42.19%,98.50%,90.19%,56.87%,95.01%。对抑制率在90%以上的3种病原菌进行稳定性实验,其EC50值分别为2.164,5.256,2.295mg/L。The antibaeterial activity of polyphenols from anise on five kinds of plant pathogenic fungi such as Fusarium graminearum Schw, Rhizoctonia solani, Potato late blight, Botrytis cinerea, Sclerotinia sclerotiorum is deteeted with growth rate method. The results show that the inhibition rate of polyphenols from anise on Fusarium graminearum Schw, Rhizoctonia solani, Botrytis cinerea, Potato late blight, Sclerotinia sclerotiorum is 42.19%, 98.50%, 90.19%, 56.87%, 95.01% respectively. The stability experiment is carried out for three kinds of pathogenic fungi with the inhibition rate above 90%, and the EC50 is 2. 164, 5.256, 2.295 mg/L respectively.

关 键 词：八角多酚提取物 植物病原真菌 抑制作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]