辣椒根系分泌物的化感作用及其化感物质分析

 利用生物测定和GC-MS分析的方法，研究了辣椒根系分泌物各组分的化感作用及其优势组分的化感物质。结果表明：辣椒根系分泌物各组分对莴苣的化感作用不同，以乙醚洗脱组分的化感作用最强；对乙醚洗脱组分进行再分离，最后得出80%乙醚＋20％乙酸乙酯洗脱组分的化感作用最强；对80%乙醚＋20％乙酸乙酯洗脱组分进行GC-MS分析鉴定，确定辣椒根系分泌的主要化感物质为邻苯二甲酸二丁酯、邻苯二甲酸-丁基-环己烷基酯、邻苯二甲酸-丁基-异丁酯、邻苯二甲酸二叔丁酯、二苯胺、4,4’-叔丁基二苯酚、苯萘胺、邻苯二甲酸，其中，邻苯二甲酸二丁酯的含量最高。

Allelopathy and Allelochemicals of Root Exudates in Hot Pepper

The allelopathy and major allelochemicals in root exudates of hot pepper were studied by bioassay and GC-MS methods. The results showed that different components of root exudates of hot pepper had different allelopathy on lettuce. The allelopathy of aether soluble component was the highest, which was further separated and analyzed, and we found that 80％aether+20％ethyl acetate component held the highest allelopathy. Finally, the component of 80％aether+20％ethyl acetate was analyzed by GC-MS, and the main allelochemicals were identified as dibutyl phthalate, 1,2-benzenedicarboxylic acid, butyl cyclohexyl ester, 1,2-benzenedicarboxylic acid, butyl 2-methylpropyl ester, 1,2-benzenedicarboxylic acid, bis(2-methylpropyl) ester, diphenylamine, 4,4'-(1-methylethylidene)bis-phenol, 1-naphthalenamine, n-phenyl-, 1,2-benzenedicarboxylic acid, among which dibutyl phthalate held the highest level of chemical content.