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作 者:王馨琪 吴文萍 张云伟 万洪均 杜波 阴欢欢 WANG Xin-qi;WU Wen-ping;ZHANG Yun-wei;WAN Hong-jun;DU Bo;YIN Huan-huan(Sanqi Medical College,Wenshan University,Wenshan 663000,China)
出 处:《科技创新与生产力》2023年第3期115-118,共4页Sci-tech Innovation and Productivity
基 金:文山学院2020年度大学生创新创业训练计划项目(WSXY33)。
摘 要:本研究采用研磨法、萃取法和索式提取法制备大蒜提取物,采用滤纸片法抑菌实验,探究大蒜提取物在不同条件下对烟草青枯菌的抑制影响。实验结果表明:一是采用不同方法获得大蒜提取物,索式提取法获得的大蒜提取物抑菌作用最佳;二是体积分数影响大蒜提取物对烟草青枯菌的抑制效果,抑菌效果随着提取物体积分数升高而增强;三是梯度温度下大蒜提取物对烟草青枯菌有抑制作用,温度在15℃~25℃范围内时,抑菌效果随温度升高而增强,温度为30℃时,抑菌效果略微减弱;四是梯度pH值下大蒜提取物对烟草青枯菌有抑制作用,在弱酸性(pH=6.0)至偏碱性(pH=8.0~10.0)时,大蒜提取物对烟草青枯菌抑制效果明显,当pH<6.0时,大蒜提取物对烟草青枯菌基本无抑制效果。This study used grinding method,extraction method,and Soxhlet extraction method to prepare garlic extract,and used filter paper method for antibacterial experiments to explore the inhibitory effect of garlic extract on Ralstonia solanacearum under different conditions.The experimental results showed that:firstly,different methods were used to obtain garlic extracts,and the Soxhlet extraction method had the best antibacterial effect on garlic extracts;secondly,the volume fraction affects the inhibitory effect of garlic extract on Ralstonia solanacearum,and the inhibitory effect increases with the increase of the volume fraction of the extract;thirdly,under gradient temperature,garlic extract has an inhibitory effect on Ralstonia solanacearum,when the temperature is within the range of 15℃~25℃,the antibacterial effect increases with the increase of temperature,while at 30℃,the antibacterial effect slightly weakens;fourthly,under a gradient pH value,garlic extract has an inhibitory effect on Ralstonia solanacearum,when it is weakly acidic(pH=6.0)to slightly alkaline(pH=8.0~10.0),garlic extract has a significant inhibitory effect on Ralstonia solanacearum,when pH<6.0,garlic extract has no inhibitory effect on Ralstonia solanacearum.
分 类 号:Q93[生物学—微生物学] Q949.777.7Q949.718.23
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