几种食用香辛料的抑菌活性研究-《中国调味品》

文章信息/Info

摘要:: 采用浓度梯度法，研究花椒、辣椒、生姜和大蒜的乙醇提取物对马铃薯干腐病菌、番茄灰霉病菌、尖孢镰刀病菌、苹果炭疽病菌、水稻稻瘟病菌和苹果腐烂病菌的体外抑菌试验。结果表明：四种天然食用香辛料的提取物对以上植物真菌均表现出明显的抑制作用。其中，花椒提取物对六种菌的抑制作用最强。大蒜提取物对马铃薯干腐病菌、苹果腐烂病菌和水稻稻瘟病菌抑菌作用较强，而对尖孢镰刀病菌的抑制作用相对较弱。生姜提取物对尖孢镰刀病菌的抑制作用最弱。四种香辛料提取物的抑菌效果均随其浓度的增加逐渐增大。花椒、辣椒、生姜和大蒜均具有良好的抑菌作用，可作为天然植物抗菌剂资源。

Abstract:: The concentration gradient method was used to study the antibacterial activity of ethanol extracts of pepper, chili, ginger and garlic. The four tested strains were Fusarium solani, Botrytis cinerea, Fusarium oxysporum, and Colletotrichum gloeosporioides, respectively. The results showed that the extracts of the four natural edible spices had obvious inhibitory effects on the above several fungi. The extract of pepper had the strongest inhibitory effect on the six kinds of fungus. The extract of garlic on the Fusarium solani, Cytospora sp and Magnaporthe grise have strong antibacterial activity, while the inhibitory effect on the Fusarium oxysporum was relatively weak. The extract of ginger has the weakest inhibitory effect on Fusarium oxysporum. The antibacterial effect of four spices extracts gradually increased with the increase of concentration. Pepper, chili, ginger and garlic have good antibacterial activity and can be used as natural plant antibacterial resources