作　　者： ; ; ;

机构地区： 北京农学院植物科学技术学院

出　　处： 《食品科技》 2008年第1期182-185,共4页

摘　　要： 探讨天然植物提取物鹿蹄草素对果品致腐真菌的抗菌作用及机制。采用中药抑菌实验方法测定了鹿蹄草素对苹果轮纹病菌和梨链格孢菌的抑菌活性和时期,并在扫描电镜下观察菌体超微结构的变化。结果表明,鹿蹄草素对上述两种真菌均具有明显的抑制作用,抑菌效果与浓度呈正相关,培养3d时的EC50分别为0.4076、0.4626mg/mL;抑菌时期主要是在真菌的快速生长期,使其快速生长期滞后;扫描电镜显示,鹿蹄草素作用下菌体形态发生异常变化,表现为菌丝体之间相互粘连,菌丝粗细不均匀,细胞壁破裂,局部凹陷,部分菌丝断裂,大量内容物外溢,出现空腔等现象,从而发挥其抑菌作用。 To study antifungal effects in vitro of pyrolin extracted from Pyrola cauiantha H. Andres, and its mechanism against rot-causing fungi, the antifungal activity and period of pyrolin against Physalospora piricola and Alternaria alternate was evaluated by using agar dilution method, and ultrastructure changes was observed used by scanning electron microscope （SEM）. Results showed that, pyrolin had obvious action on two species of fungi, and the antifungal effect was positively correlative with concentration. The EC50 was 0.4076 mg/mL and 0.4626 mg/mL respectively after cultured 3 days. The main antifungal period was the fast growth period of fungi, and lead to it lag behind. Observation under SEM revealed that pyrolin caused a series of marked morphological and structural alterations of hyphal. These changes included mutual adhesion of mycelium, the hyphal was irregular in diameter, local denting, some of mycelium was broken, disruption of cell wall, outbreaking of inner cytoplast, and the empty cavity appeared. As a result, pyrolin restrained the growth of these fungi.

关 键 词： 鹿蹄草素 果品 致腐真菌 抑菌作用 扫描电镜

领　　域： [生物学]