采用化学提取法获得大蒜（Allium sativum）、阴香（Cinnamomum burmannii）两种植物粗提物，并就粗提物对荔枝霜疫霉菌（Peronophythora litchii）的抑菌效果及其在不同pH和温度条件下的稳定性进行了研究．结果显示，大蒜和阴香粗提物对荔枝霜疫霉菌生长的抑制率分别为85．89％和95．39％，对荔枝霜疫霉菌孢子囊萌发的抑制率分别为65．72％和87．34％；在一定pH和温度范围内，大蒜粗提物对荔枝霜疫霉的抑菌效果不受pH和温度的影响，阴香粗提物适宜抑菌pH为9，适宜温度为40℃．%Two crude extracts were obtained by chemical extraction from Allium sativum and Cinnamo- mum burmannii, and the inhibition effect of the crude extracts against Peronophythora litchi and stability of the crude extracts to pH and temperature were researched. The results indicated that the inhibition rate of A. sativum and C. burmannii against P. litchi were respectively 85.89 and 95.39%, and that the inhibition rate against the sporangia＇ s germination of P. litchi were respectively 65.72% and 87. 34%. The antibacterial effect of A. sativum＇ s crude extracts would not be affected by certain pH value or tem- perature. The optimal antibacterial pH of C. burmannii was 9, and the optimal temperature was 40℃.
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