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首页> 外文期刊>Food Science and Technology (Campinas) >Chemical constituents of essential oil from Murraya paniculata leaves and its application to in vitro biological control of the fungus Sclerotinia sclerotiorum
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Chemical constituents of essential oil from Murraya paniculata leaves and its application to in vitro biological control of the fungus Sclerotinia sclerotiorum

机译：紫茉莉叶香精油的化学成分及其在菌核盘菌中的应用

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Besides their value as therapeutic resources, medicinal plants may also be used as sources of active ingredients against phytopathogens. Fungi can grow and cause spoilage in food, thus, resusting in decrease in its quality and quantity. This research aimed at evaluating the effect of essential oil from Murraya paniculata (ML-EO) leaves on mycelial growth of Sclerotinia sclerotiorum , a fungus that poses high risk to several cultures, mainly soybean. Essential oil from M. paniculata (Rutaceae) leaves was obtained by hydrodistillation which was carried out by a Clevenger-type apparatus while its chemical composition was analyzed by GC-FID and GC-MS. β-Caryophyllene (23.8%), α-zingiberene (21.0%) and β-cubebene (10.2%) were the main constituents found in ML-EO leaves. In vitro antifungal activity showed that ML-EO, at a 300 μL dose, inhibited 91.2% of mycelial growth of Sclerotinia sclerotiorum . This is the first report of the antifungal activity of ML-EO against S. sclerotiorum and results suggest that the essential oil under evaluation has good potential to control this phytopathogenic fungus.
机译：除了作为治疗资源的价值外，药用植物还可以用作抗植物病原体的活性成分来源。真菌会生长并导致食物变质，从而降低其质量和数量。这项研究旨在评估来自Murraya paniculata（ML-EO）叶片的精油对菌核菌菌核菌菌丝生长的影响，菌核菌对几种培养物（主要是大豆）都构成高风险。通过使用Clevenger型设备进行水蒸馏，从潘氏粗叶莴苣（芸苔科）叶片中获得精油，同时通过GC-FID和GC-MS分析其化学成分。 ML-EO叶片中的主要成分为β-石竹烯（23.8％），α-姜烯（21.0％）和β-立方烯（10.2％）。体外抗真菌活性表明，以300μL剂量的ML-EO可以抑制91.2％的菌核菌菌核菌菌丝生长。这是关于ML-EO对葡萄球菌的抗真菌活性的首次报道，结果表明所评估的精油具有很好的潜力来控制这种植物致病真菌。

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