Study on Antimicrobial Components of the Clove Oil
Author(s): LOU Xing-long, LI Xiao-ming, ZHANG An-ling, DING Hong-ru, GAO Jin-ming
Pages: 91-93
Year: 2006 Issue: 3
Journal: ACTA AGRICULTURAE BOREALI-OCCIDENTALIS SINICA
Keyword: 丁香油; 丁香酚; 抑菌活性;
Abstract: 利用滤纸片法和固体稀释法对丁香油进行了抑菌活性测定,结果表明丁香油对5种植物病原菌有不同程度的抑制作用,其抑菌成分为丁香酚.丁香油对白菜黑斑、小麦纹枯的最低抑菌浓度(MIC)为0.625mg/mL,对玉米大斑、葡萄炭疽、番茄黑霉的最低抑菌浓度(MIC)为0.3125 mg/mL.
Pages: 91-93
Year: 2006 Issue: 3
Journal: ACTA AGRICULTURAE BOREALI-OCCIDENTALIS SINICA
Keyword: 丁香油; 丁香酚; 抑菌活性;
Abstract: 利用滤纸片法和固体稀释法对丁香油进行了抑菌活性测定,结果表明丁香油对5种植物病原菌有不同程度的抑制作用,其抑菌成分为丁香酚.丁香油对白菜黑斑、小麦纹枯的最低抑菌浓度(MIC)为0.625mg/mL,对玉米大斑、葡萄炭疽、番茄黑霉的最低抑菌浓度(MIC)为0.3125 mg/mL.
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