园艺学报 ›› 2004, Vol. 31 ›› Issue (2): 263-268.

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  1. (中国农业科学院蔬菜花卉研究所,北京100081; 山东农业大学植保学院,泰安 271018,广东仲恺农业技术学院植保系,广州510230)
  • 收稿日期:2003-05-26 修回日期:2003-08-13 出版日期:2004-04-25 发布日期:2004-04-25

Advances in Research on Chemical Components in Garlic(Amum sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants

Song Weiguo;Li Baoju;Liu Kaiqi

  1. ( Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China; College of Plant Protection,Shandong Agricultural University,Tai'an 271018,China; Department of Plant Protection,Zhongkai Agricultural Institute ofGuangdong,Guangzhou 510230,China)
  • Received:2003-05-26 Revised:2003-08-13 Online:2004-04-25 Published:2004-04-25

摘要: 大蒜(Allium sativum)中的酶解和化学反应产生多种活性化学成分。蒜氨酸在蒜酶的作用下

关键词: 大蒜, 化学成分, 拮抗活性, 病原菌, 机理

Abstract: A number of nutritional components are produced enzymatically and chemically in bulbs of garlic(Allium sativum). Garlic extracts have antifungi and antibacteria activities. Allicin and many other antimicrobial sulfur containing compounds in garlic extracts are produced from alliin by co-operation of alliinase.Several of them such as alkylsulfides in garlic oil,allicin and ajoene and so on can inhibit growth of a lot of pathogens by reacting with their cysteine,inactivating the thio-containing enzymes or afecting the
metabolish of lipids.

Key words: Garlic, Chemical components, Inhibitory reaction, Pathogens in plants, Mechan ism