]*>","")" /> Antifungal Effects of Physiological Active Substances from Garlic on Pathogenic Fungi in Vitro
Xinjiang Agricultural Sciences

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Antifungal Effects of Physiological Active Substances from Garlic on Pathogenic Fungi in Vitro

SUN Gui-lin;LIU Xiao-ping;WANG Hong-li;GOU Ping;TIAN Xin-zhen   

  • Received:2008-06-25 Revised:2008-06-25 Online:2008-06-25 Published:2008-06-25

大蒜生理活性物持质对几种植物病原真菌的体外抑菌活性

孙桂琳;刘小平;王红丽;苟萍;田歆珍   

  1. 新疆大学生命科学与技术学院,乌鲁木齐,830046





摘要： 利用蒜汁和从鲜蒜中提取的蒜氨酸、蒜氨酸酶和蒜素,对交格链孢菌、指状青霉、灰霉、稻瘟病菌和意大利青霉进行了体外抑菌实验.采用平板打孔法和液体2倍稀释法.结果显示蒜汁和蒜氨酸酶、蒜氨酸+蒜氨酸酶、蒜素对5种试验菌都有明显的抑制作用.蒜氨酸+蒜氨酸酶对供试的五种植物病原真菌的抑菌效果最为显著,且抑菌效果与未经稀释的农药亮碘相当或是亮碘的1.4～2.4倍.蒜氨酸+蒜氨酸酶和蒜素对指状青霉、灰霉和意大利青霉具有很强的抑菌作用,其最小抑菌浓度(MIC)分别是0.09和0.5 mg/mL.