作　　者： ; ; ;

机构地区： 嘉应学院

出　　处： 《嘉应学院学报》 2011年第11期69-72,共4页

摘　　要： 采用离体的试验方法测定了艾蒿的乙醇、乙酸乙酯、丙酮和乙醚提取物在不同浓度和不同温度下对番茄晚疫病病原菌的抑制活性.结果表明,各种不同提取物在60℃处理20min除去溶剂后对番茄晚疫病病原菌均有较好的抑制作用,尤以乙酸乙酯提取物效果最好.浓度为100mg/mL艾蒿的乙酸乙酯抽提物经60℃处理20min除去溶剂后,对番茄晚疫病病原菌抑菌作用显著,抑菌直径达22.71mm. The anti - microbial activities of alcohol, ethyl acetate, acetone, and aether extracts from mugwort to toma- to late blinght was measured in vitro and the performances of the extracts with different solution concentrationa and procesing temperature from mugwort in preventing and controlling tomato late blinght were investigated. The results showed that all kinds of mugwort extracted under processing temperature of 60 degrees for 20 minutes to removal of solvents presented certain inhibitory effects on the pathogenic fungi and ethyl acetate extract which performed best. Ethyl acetate extracted at 100mg/mL could significantly inhibit tomato late blinght and the antibiological average di- ameters of tomato late blinght was 22.71mm.

关 键 词： 艾蒿 提取物 抑菌活性

领　　域： [农业科学] [农业科学]