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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (9): 253-258.doi: 10.11924/j.issn.1000-6850.2013-1883

• 生物技术科学 • 上一篇    下一篇

几种藏香原料燃烧烟尘对青霉菌(Penicillium sp.)和曲霉菌(Aspergillus sp.)抑菌效果测定

郭小芳 王瑞 李辉 刘彦军 李培琪 董洛 德吉   

  • 收稿日期:2013-07-09 修回日期:2013-08-22 出版日期:2014-03-25 发布日期:2014-03-25
  • 基金资助:
    2012年度国家大学生创新性实验训练计划项目 “藏香及其原料对苹果贮藏期病害的防治效果初探” (201210694006)。

Effects of Burning Smoke of Several Tibetan Incense Ingredients on the Antibacterial Activity of Penicillium sp. and Aspergillus sp.

  • Received:2013-07-09 Revised:2013-08-22 Online:2014-03-25 Published:2014-03-25

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摘要： 为了解藏香原料对空气真菌皿内抑制作用，并为具有抑菌防病功效的藏香配制奠定理论基础。采用滤纸片吸附烟尘法，测定了9种藏香原料燃烧烟尘对青霉菌(Penicillium sp.)和曲霉菌(Aspergillus sp.)的皿内抑制效果。供试藏香原料对2种真菌均有不同程度的抑制效果；对青霉菌(Penicillium sp.)而言，竹黄抑菌效果最强，广香、肉蔻以及丁香次之，草红花和白寇最弱；竹黄和肉蔻对曲霉菌(Aspergillus sp.)抑菌效果最强，广香和丁香次之，白寇则最弱；竹黄、广香、肉寇以及丁香对青霉菌(Penicillium sp.)和曲霉菌(Aspergillus sp.)具有明显的皿内抑制作用。

关键词: 防御对策, 防御对策

Abstract: Effects of burning smoke of several tibetan incense ingredients on antibacterial activity of Penicillium sp. and Aspergillus sp. were measured for making functional tibetan incenses. Filter paper absorbed burning smoke of nine kinds of tibetan incense ingredients was placed into culture dish inoculated with Penicillium sp. and Aspergillus sp. respectively. Effects of burning smoke of nine kinds of tibetan incenses were different; For Penicillium sp., tabasheer had the most significant inhibition, costusroot, nutmeg and clove had relatively obvious influence on Penicillium.sp., however, the inhibition of safflower and cardamon fruit was the weakest; The inhibition of tabasheer and nutmeg on Aspergillus sp. was the most obvious, costusroot and clove had relatively distinct influence, however, the inhibition of cardamon fruit was the weakest. Tabasheer, nutmeg, costusroot and clove had obvious inhibition effect on Penicillium sp. and Aspergillus sp. in petri dish.