| 五倍子抗蕃茄晚疫病原菌有效成分提取工艺研究 |
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| 引用本文： | 五倍子抗蕃茄晚疫病原菌有效成分提取工艺研究[J]. 食品工业科技, 2013, (10): 269-271. DOI: 10.13386/j.issn1002-0306.2013.10.017 |
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| 作者姓名： | 宋琳琳 李正英 陈萍 |
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| 作者单位： | 1. 吉林农业大学食品科学与工程学院,吉林长春,130118
2. 内蒙古农业大学职业技术学院,内蒙古包头,014109 |
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| 摘 要： | 对不同提取条件下五倍子提取液抗蕃茄晚疫病原菌作用进行比较,优选出最佳提取工艺,并测定了其最小抑菌浓度、最小杀菌浓度。结果最佳提取工艺为:水为溶剂,在80℃浸提3h,料液比1:25,提取2次。五倍子提取液对蕃茄晚疫病原菌最小抑菌浓度为15.7mg/mL,最小杀菌浓度为31.3mg/mL。在此条件下五倍子对番茄晚疫病菌的抑菌直径为33.2mm。
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| 关 键 词： | 五倍子 蕃茄晚疫病原菌 提取条件 最小抑菌浓度 |
| 收稿时间： | 2012-11-27 |
Extraction of anti-tomato late blight from Galla chinensis and study on the extracting technology |
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| Extraction of anti-tomato late blight from Galla chinensis and study on the extracting technology[J]. Science and Technology of Food Industry, 2013, (10): 269-271. DOI: 10.13386/j.issn1002-0306.2013.10.017 |
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| Abstract: | This paper studied the antifungal activity components extracted from Galla chinensis agnist tomato late blight, with the minimum inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) were measured . The optimal exraction parame-ters for Galla chinensis were obtained as followed : extraction temperature 80℃, extraction time 3h, extraction times 2 and the ratio of herb to water was 1∶25. The minimum inhibitory concentration (MIC) was 15.7mg/mL, MFC was 31.3mg/mL. The inhibition zone for tomato late blight reached 33.2mm under circvmstances mentioned above. |
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| Keywords: | Galla chinensis tomato late blight extract MIC |
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