大蒜提取液生物合成納米銀顆粒及其對獼猴桃致病菌的抑菌能力

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開放科學(xué)（資源服務(wù)）標(biāo)識碼（OSID）：

Biosynthesls of Nano-sliver Parucles by Garlc Extract and Its Antibacterial Abiity Against Kiwitruit Pathogens

WEI Feng- jun1 ， ZHAO Zhi-hua1，F(xiàn)U Qian12 etal（1.School of Life Scienceand Enginering，Southwest Universityof Science and Technology，Miayng，ican;2.EngiiRsearchCnterofioassatealsofistryofduatioouthUi of Science and Technology，Mianyang， Sichuan ）

AbstractThepurposeofthisstudywastosynthesizesilvernanoparticles（AgNs）ygarlicextractandevaluateitsntibacterialactiity againstkiwifruitpathogens.Byotiingtepreparatioconditions，AgNPswithgoodmorpologndxcellntpefomancewerepaed. TheoptimumpreparationprocsssdeterindbysiglefactorsreeningombinedwithBox-Behnkenexperimentaldesign：theoctration of the garlic extract is 7% ，the reaction temperature is 80gC ，and the concentration of silver nitrate is 1.4 m mol/L. Under this condition，the particle size of AgNPs prepared is approximately 50nm ，with a high crystallinity，and the biosynthesis yield reaches about 90% . The antibacterialexperientsshowdthattemniumibitoryconcentratiosofAgNsagainstEschericacoli，Staphylocousureusnd Pseudomonas syringae were 7.813μg/mL ，15. 625μg/mL and 0.039mg/mL respectively，and the antibacterial effect was significantly enhancedwithteiceaseofteoncetioofanlr.PsiologicalmetabolicaalysisevealedthatAgsouldsuptteabilityf hecellmmbaeofdomoassguingiianticeaseintcaldutitedoublar tentofthebactera，hileasignificantdcreaseintesolubleproteincontent，terebyfetielybitingtherowthofseudomonssyin gae.Theresultsprovideewdeasndologcalmateralsforthenadplution-freologicalcontrolofpathogeniccteiaki wifruit.

Key wordsNano-silver particles; Kiwifruit pathogons;Anti-bacteria;Garlic extract liquid ;Process optimization

弼猴桃潰瘍病，由丁香假單胞菌弼猴桃致病變種浸染引起，以其作用迅速、擴散范圍廣、防治困難等特點，被列為全國森林植物檢疫對象病害[1]。（剩余14168字）