四种蔬菜食用器官提取物对植物组培污染细菌的抑制作用

doi:10.3969/j.issn.1004-1524.2017.11.11

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (11): 1854-1861.DOI: 10.3969/j.issn.1004-1524.2017.11.11

四种蔬菜食用器官提取物对植物组培污染细菌的抑制作用

李白¹, 高广春², 方琪², 李军^{1, *}

1.浙江省嘉兴市农业科学研究院(所),浙江嘉兴 314016;
2.嘉兴学院医学院,浙江嘉兴 314001

收稿日期:2017-05-19 出版日期:2017-11-20 发布日期:2017-12-05
通讯作者: 李军,E-mail:lijunjx1@163.com
作者简介:李白(1986—),男,浙江温州人,硕士,农艺师,主要从事植物生物技术研究。E-mail:libaia@yeah.net
基金资助:
嘉兴市科技计划项目(2016BY26005)

Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture

LI Bai¹, GAO Guangchun², FANG Qi², LI Jun^{1, *}

1. Jiaxing Academy of Agricultural Sciences, Jiaxing 314016, China;
2. School of Medicine Science, Jiaxing University, Jiaxing 314001, China

Received:2017-05-19 Online:2017-11-20 Published:2017-12-05

摘要/Abstract

摘要： 以生姜、洋葱、大蒜和苦瓜的食用器官为提取材料,分别用热水浸提、水超声提取、乙醇超声提取和挥发油提取的方法获得植物粗提物,探讨这些提取物对组培生产中污染细菌的抑制作用。抑菌试验结果表明,4种植物粗提物对分离的组培污染细菌均有一定的抑制效果,单种植物提取物不能抑制试验中所有细菌,不同提取方法获得的粗提物抑菌效果也有差别。热水浸提、水超声提取和乙醇超声提取方法中,乙醇超声提取物抑菌效果较好。大蒜和生姜挥发油对假单胞菌属(B2)及肠杆菌属(B11)菌株有显著抑菌效果,而其他提取方法无显著效果。最小抑菌浓度(MIC)结果表明,大蒜乙醇超声提取物MIC值较其他提取物低,生姜和大蒜挥发油效果较好,其对应的鲜质量也较高。这一结果可为植物组培污染菌的防治提供参考。

关键词: 植物提取物, 组织培养, 细菌, 最小抑菌浓度

Abstract: Plant extracts were obtained from four vegetable edible organs including ginger rhizome, onion bulb, garlic bulb and bitter gourd fruit. The extraction methods were hot water extraction, ultrasonic wave extraction with water, ultrasonic wave extraction with ethanol, volatile oil extraction. Inhibition of these extracts on bacterial contamination in the production of tissue culture were discussed. The results showed that the crude extracts from the four plants had inhibition on the bacteria while single plant extracts could not inhibit all the bacteria. Crude extracts obtained by different extraction methods had different antimicrobial effects. Ultrasonic wave extraction with ethanol had the best antibacterial effect among the three solvent extraction methods. The essential oil from garlic and ginger could significantly inhibit Pseudomonas (B2) and Enterobacter (B11), and other extracts had no significant inhibition. Minimum inhibitory concentration results showed that the MIC value of crude extract from garlic using ultrasonic wave extraction with ethanol was lower than those of other extracts, ginger and garlic essential oil had low MIC value and higher fresh weight. This research could provide references for the prevention and control of bacterial contamination in plant tissue culture.

Key words: plant extracts, plant tissue culture, bacteria, minimum inhibitory concentration

中图分类号:

S188

李白, 高广春, 方琪, 李军. 四种蔬菜食用器官提取物对植物组培污染细菌的抑制作用[J]. 浙江农业学报, 2017, 29(11): 1854-1861.

LI Bai, GAO Guangchun, FANG Qi, LI Jun. Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture[J]. , 2017, 29(11): 1854-1861.

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四种蔬菜食用器官提取物对植物组培污染细菌的抑制作用

Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture

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