对香精油及其主要成分的杀真菌毒性评估。
Evaluation of essential oil and its major constituents for fungitoxicity.
作者信息
Makkar Manpreet Kaur, Sharma Sunita, Kaur Harleen
机构信息
1Deparment of Chemistry, Punjab Agricultural University, Ludhiana, 141004 India.
2Deparment of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004 India.
出版信息
J Food Sci Technol. 2018 Sep;55(9):3840-3844. doi: 10.1007/s13197-018-3291-y. Epub 2018 Jul 11.
Essential oil and major constituents of menthe were evaluated for fungicidal activities. Gas chromatography-mass spectrometry (GC-MS) of essential oil from leaves of cv. CIM-Saryu revealed that menthol was found in highest amount (77.94%) followed by isomenthone (5.24%), neomenthyl acetate (5.18%) and menthone (5.00%). Menthol and menthone were extracted from the essential oil by column chromatography. Essential oil, menthol and menthone were screened for their fungicidal activity against and . Menthol was highly effective as compared to essential oil as well as menthone. All of them exhibited less activity than standard bavistin at all the tested concentrations.
对薄荷的精油及其主要成分进行了杀真菌活性评估。对CIM-Saryu品种叶片的精油进行气相色谱-质谱联用（GC-MS）分析，结果显示薄荷醇含量最高（77.94%），其次是异薄荷酮（5.24%）、新薄荷基乙酸酯（5.18%）和薄荷酮（5.00%）。通过柱色谱法从精油中提取了薄荷醇和薄荷酮。对精油、薄荷醇和薄荷酮针对[此处原文缺失两种真菌名称]的杀真菌活性进行了筛选。与精油和薄荷酮相比，薄荷醇具有高效性。在所有测试浓度下，它们的活性均低于标准杀菌剂多菌灵。
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