牛蒡叶内绿原酸抑制植物病原真菌的研究

牛蒡叶内绿原酸经聚酰氨层析法纯化后,对7种植物病原真菌孢子萌发的影响及其对黄瓜枯萎病和辣椒疫病的防效研究表明,绿原酸对7种植物病原真菌孢子的萌发均有一定的抑制作用,抑制效果因病原菌的不同而存在着明显差异。绿原酸对疫霉菌和葫芦刺盘孢孢子萌发的抑制作用最为明显,在较低浓度时即可造成孢子萌发的明显畸变;对葡萄孢菌孢子萌发的影响最小,只能在较高浓度下延长其孢子萌发时间。盆栽防治试验表明,绿原酸对黄瓜枯萎病的相对防效可达50%以上,显著高于对照;大棚防治试验表明,绿原酸对黄瓜枯萎病和辣椒疫病也有良好的防治效果。

Study on the inhibitory effects of chlorogenic acid originated from the leaves of Arctium lappa L. on pathogenic fungi

The inhibitory effects of chlorogenic acid originated from the leaves of Arctium lappa L. on spore germination of pathogenic fungi were studied using purified chlorogenic acid by means of polyamide column chromatography. The results showed that chlorogenic acid had inhibitory effects on the germination of the spores of 7 kinds of pathogenic fungi tested. The inhibitory effects varied significantly with different fungi. Chlorogenic acid had strongest inhibitory effects on spore germination of Phytophthora capsici and Coletotrichum lagenarium, which caused distinct deformation of the spores at lower concentrations. Chlorogenic acid showed the least inhibitory effects on Bocrytis cinerea, because it only prolonged the germination time of the spores at higher concentrations. The results of biocontrol effect in pot experiments showed that the control effect of chlorogenic acid on Fusarium oxysporum was more than 50%, and the significance test showed significant difference between pot experiments and the control. Chlorogenic acid also had a distinct control effect on cucumber fusarium wilt and capsicum phytophthora blight in field experiments.