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采用平板加入法,观察葱、姜、蒜、韭菜水提取液、乙酸乙酯提取液,以及韭菜水提液乙酸乙酯萃取后所得酯相溶液、水相溶液对尖包镰刀菌的抑制作用。结果表明:葱、姜、蒜各种提取液在2.50g组织/mL的工作浓度下,葱姜蒜的水提取物抑菌率分别为69.27%、22.70%、100%,葱姜蒜的乙酸乙酯提取物抑菌率分别为15.60%、1.42%、100%;韭菜水提取液、乙酸乙酯提取液在2.10g组织/mL的工作浓度下抑菌率都可达到100%;韭菜水提取液乙酸乙酯萃取后所得水相、酯相提取液抑菌率分别为28.75%、100%。
The plate adding method was used to observe the inhibitory effect of onion juice, ginger, garlic, leek water extract, ethyl acetate extract and ethyl acetate extract solution of ethyl acetate on aqueous extracts of Fusarium culms. The results showed that the inhibitory rates of water extract of onion, ginger and garlic at the working concentration of 2.50g tissue / mL were 69.27%, 22.70%, 100% The inhibitory rate of ester extract was 15.60%, 1.42%, 100% respectively. The inhibitory rate of leek water extract and ethyl acetate extract at the working concentration of 2.10g tissue / mL could all reach 100% After the ethyl acetate extraction, the antibacterial rates of the obtained aqueous phase and the ester phase extract were 28.75% and 100%, respectively.