核桃青皮乙醇提取物抑制霉菌作用机理初步探索

通过对霉菌形态作用前后变化的观察,并辅以霉菌细胞培养液电导率、丙二醛含量、过氧化氢酶活性的定量测定,初步探究核桃青皮的乙醇提取液对霉菌的作用机理。发现:(1)通过显微镜观察,经过处理的霉菌细胞内含物有外渗现象且细胞结构变得模糊不清,怀疑霉菌细胞死亡;(2)加入提取液后霉菌培养液的电导率显著增长,判断霉菌的细胞膜通透性增加;电解质外渗率在处理2 h时达到峰值,表明提取液对霉菌的迫害达到最大;(3)加入提取液后发现霉菌培养液的丙二醛含量出现增加趋势,在处理后2 h达到最大值,说明霉菌应激反应能力达到最大;(4)当加入提取液后霉菌培养液的过氧化氢酶活性迅速降低,证明其对霉菌具有显著抑制性。由此得出结论:核桃青皮乙醇提取液对霉菌的作用机理是破坏了它的细胞膜,而细胞自身的抗逆能力不足以对抗这种作用,从而导致霉菌细胞死亡。该结论对进一步研究和利用核桃青皮提供了必要的参考。

The Inhibitory Mechanism of the Alcoholic Extract from Walnut Peel against Mould

The purpose of this study is to reveal how the chemical extract from walnut green husk causes the death of mould.The phenomenon was seen through microscope and proved by other literatures.The phenomenon was analyzed through measurements of electric conductivity,MDA content,catalase activity of the mould culture fluid.The main results were summarized as follows.Owing to significant growth of mould culture solution’ s con?ductivity after adding the extract,cells were dead and the extract caused the biggest damage 2 h after treatment. The content of MDA reached the maximum 2 h after adding the extract,the mould’ s stress ability also reached the maximum.The extract had been proved to have inhibitory effect on mould by rapid decrease of catalase activ?ity after adding the extract.The cell inclusions leaked and the cell structure was not clear under microscope.In conclusion,because of its great harm to the cell membrane,the alcoholic extract from walnut green husk has strong inhibitory effect on mould.This conclusion is of reference value to other similar researches.