多菌发酵植物源杀菌剂的成分测定及体外抑菌作用  

Component Determination and in vitro Antimicrobial Effect of Multi-microorganism Fermented Botanical Antimicrobial Agent

作　　者：张自平 李市场[1] 龚明贵[1] 张亚娟 白轶 ZHANG Ziping;LI Shichang;GONG Minggui;ZHANG Yajuan;BAI Yi(Food&Bioengineering School,Henan University of Science&Technology,Luoyang 471023,China;Luolong District Animal Health Inspection Station,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]洛阳市洛龙区动物卫生监督所,河南洛阳471023

出　　处：《河南科技大学学报（自然科学版）》2021年第6期76-83,M0007,共9页Journal of Henan University of Science And Technology:Natural Science

基　　金：国家自然科学基金面上项目(31870093)。

摘　　要：为了明确通过发酵方式得到的植物源杀菌剂的主要成分和体外抑菌能力,采用液质联用法对杀菌剂进行定性和定量分析。采用96孔板微量肉汤法和菌落生长速率法,分别测定杀菌剂对细菌和真菌的抑菌作用。研究结果表明:杀菌剂中一共有598种物质,其中黄酮类化合物种类最多(146种),而酚酸类化合物相对含量最高(占比29.38%)。杀菌剂对5种动物源性细菌的抑菌能力较差,MIC≥10%;对4种腐败真菌的抑菌效果不明显,EC_(50)>16%;对9种植物病原真菌的抑菌能力较为理想,EC_(50)<9%,其中对芹菜尾孢的抑菌能力最强,EC_(50)=2.74%、MIC=4%。To specify major components and in vitro antimicrobial ability of the botanical antimicrobial obtained from fermentation,the quantitative analysis and qualitative analysis were performed on the antimicrobial with liquid chromatography-mass spectrometry(LC-MS).The 96-well plate broth microdilution method and colony growth rate method were taken to examine antimicrobial effects of antimicrobial on bacteria and fungus.The results show that there are in total 598 matters in the antimicrobial,among which flavonoid is the most(146 kinds)while phenolic acids are of the highest relative content(with a ratio of 29.38%).The antibacterial effect of antimicrobial on 5 kinds of animal-derived bacteria is poor,with MIC≥10%.The antifungal effect on 4 spoilage fungi is not obvious,with EC_(50)>16%.The antifungal effect on 9 kinds of phytopathogenic fungi is ideal,with EC_(50)<9%,among which the antifungal effect on Cercospora apii is the strongest,with EC_(50)=2.74%and MIC=4%.

关 键 词：多菌发酵 植物源杀菌剂 液质联用 抑菌性 

分 类 号：S482[农业科学—农药学]