大蒜抑菌成分提取方法及抑菌活性的研究

以番茄早疫病菌{Alternaria solani(Ellis et Mmartin)}为供试菌,以抑菌圈法检测抑菌活性,系统地研究了大蒜(Allium sativum L.)抑菌有效成分的提取方法,发现鲜蒜在室温粉碎后,放入28℃培养箱中酶解30～60 min,然后加入乙酸乙酯试剂在28℃振荡提取12 h获得的提取物抑菌活性最佳;通过大蒜提取物抑菌活性与TLC和HPLC检测结果比较,证实大蒜提取物中的抑菌活性成分是大蒜在粉碎过程中产生的,主要为大蒜酶酶解蒜氨酸产生的大蒜素和大蒜素进一步分解产生的其他含硫化合物,其成分多达18种以上,且易挥发成分抑菌活性最好。

Studies of Extraction Method and Activities of Antifungal Compounds from Garlic

Using microbe bacteriostatic ring method,the extraction methods of garlic activity compounds antagonistic to tomato early blight(Alternaria solani) was studied.The results showed that the optimal extract conditions were as follows: First,the fresh garlic was crushed and digested by alliinase for 30～60 minutes incubation at 28 ℃.Then,the digested garlic was extracted by ethyl acetate at 28 ℃ for 12 hours with simultaneous shaking.Results of TLC and HPLC detection indicated that the main antifungal components were allicin and the volatile components have the highest antifungal activity.