| 大蒜化学成分及其抗菌活性机理研究进展 |
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| 引用本文： | 宋卫国,李宝聚,刘开启.大蒜化学成分及其抗菌活性机理研究进展[J].园艺学报,2004,31(2):263-268. |
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| 作者姓名： | 宋卫国 李宝聚 刘开启 |
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| 作者单位： | (中国农业科学院蔬菜花卉研究所，北京100081； 山东农业大学植保学院，泰安 271018，广东仲恺农业技术学院植保系，广州510230) |
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| 基金项目： | 北京市自然科学基金重点项目(6001002)，国家重点研究发展计划(973)项目(2003CB114400)，“十五”国家科技攻关项目(2001BA509B06) |
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| 摘 要： | 大蒜(Allium sativum)中的酶解和化学反应产生多种活性化学成分。蒜氨酸在蒜酶的作用下代谢产生大蒜素及一系列抗生物质一含硫化合物。大蒜提取液对许多真菌细菌有拮抗活性。大蒜素及阿霍烯、大蒜油中的硫醚等多种成分通过与半胱氨酸反应、抑制巯基酶活性或脂类等物质代谢对多种病原真菌、细菌起抑制或杀灭作用。
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| 关 键 词： | 大蒜 化学成分 拮抗活性 病原菌 机理 |
| 文章编号： | 0513-353X(2004)02-0263-06 |
| 收稿时间： | 2003-5-26 |
| 修稿时间： | 2003-8-13 |
Advances in Research on Chemical Components in Garlic(Allium sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants |
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| Song Weiguo,Li Baoju,and Liu Kaiqi.Advances in Research on Chemical Components in Garlic(Allium sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants[J].Acta Horticulturae Sinica,2004,31(2):263-268. |
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| Authors: | Song Weiguo Li Baoju and Liu Kaiqi |
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| Institution: | ( Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China； College of Plant Protection，Shandong Agricultural University，Tai'an 271018，China； Department of Plant Protection，Zhongkai Agricultural Institute ofGuangdong，Guangzhou 510230，China) |
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| Abstract: | A number of nutritional components are produced enzymatically and chemically in bulbs of garlic (Allium sativum). Garlic extracts have antifungi and antibacteria activities. Allicin and many other antimicrobial sulfur-containing compounds in garlic extracts are produced from alliin by co-operation of alliinase. Several of them such as alkylsulfides in garlic oil, allicin and ajoene and so on can inhibit growth of a lot of pathogens by reacting with their cysteine, inactivating the thio-containing enzymes or affecting the metabolish of lipids. |
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| Keywords: | Garlic Chemical components Inhibitory reaction Pathogens in plants Mechanism |
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