【摘要】 本文研究了肉桂叶精油的抑菌性和作为群体感应抑制剂的可行性，以期获得价格低廉且安全高效的新型绿色杀菌剂。利用气相色谱-质谱联用技术（GC-MS），分析肉桂叶精油的化学组成成分，进而研究肉桂叶精油对细菌性软腐病的生防效果，并测定肉桂叶精油对软腐病菌Dickeya fangzhongdai Onc5的抑制作用。结果表明：肉桂叶精油含有16种化学组分，其中主要为棕榈酸异丙酯（52.15%）、桂皮醛（23.02%）和肉豆蔻酸异丙酯（18.80%）；广谱性抑菌试验表明，肉桂叶精油对野生型紫色杆菌（Chromobacterium violaceum ATCC31532）、胡萝卜软腐果胶杆菌胡萝卜亚种（Pectobacterium carotovorum subsp. carotovorum）、大肠杆菌（Escherichia coli ATCC25922）、红色粘性沙雷氏菌（Serratia marcescens H30）、软腐病菌（D. fangzhongdai Onc5）5种病菌均具有显著的抑制作用；肉桂叶精油对软腐病菌D.fangzhongdai Onc5的最低抑菌浓度（MIC）为2.5‰；在不影响软腐病菌正常生长下，精油会削弱软腐病菌鞭毛的运动能力，控制软腐病菌的游动运动（swimming）和扩散运动（swarming），有效抑制软腐病菌；亚抑菌浓度（1/2MIC和1/4MIC）的肉桂叶精油具有抑制软腐病菌的植物细胞壁降解酶（Cel、Pel、Prt）活性的能力，使病菌侵入植物细胞的能力受限；为了进一步验证肉桂叶精油的抑菌效果，将经1/2MIC肉桂叶精油处理的软腐病菌接种到胡萝卜、大白菜、马铃薯和白萝卜上，结果显示，菌液的致病力显著减弱。肉桂叶精油通过抑制软腐病菌的胞外降解酶分泌活力和鞭毛运动能力，影响软腐病菌的群体感应系统，发挥其抑菌作用。表明肉桂叶精油在果蔬软腐病生物防治方面具有一定应用前景，研究结果可为农产品的保鲜以及病害的绿色防控提供理论基础和技术支持。更多还原

【Abstract】 With the aim of obtaining a new type of green fungicide that is low-cost, safe and highly efficient, this study investigated the antibacterial activity of Cinnamon leaf essential oil and its feasibility as a quorum sensing inhibitor(QSI), and explored its biocontrol effect on bacterial soft rot disease. In this study, the chemical composition of Cinnamon leaf essential oil was analyzed by gas chromatography-mass spectrometry(GC-MS), and the effect of Cinnamon leaf essential oil on the biological control of bacterial soft rot disease was studied, and the effect of Cinnamon leaf essential oil on inhibiting the soft rot pathogen Dickeya fangzhongdai Onc5 quorum sensing system was determined. It was indicated that a total of 16 major constituents were identified in Cinnamon essential oil and the main components were isopropyl palmitate(52.15%), cinnamaldehyde(23.02%) and isopropyl myristic acid(18.80%). Broad-spectrum antibacterial tests showed that the Cinnamon essential oil extracted from leaves had a significant inhibitory effect on five types of bacteria, including Chromobacterum violaceum ATCC31532, Pectobacterium carotovorum subsp. carotovorum, Escherichia coli ATCC25922, Serratia marcescens H30, and D. fangzhongdai Onc5. The minimum inhibitory concentration(MIC) of Cinnamon essential oil against the soft rot pathogen Onc5 was determined to be 2.5‰. Without affecting the normal growth of D. fangzhongdai Onc5, Cinnamon essential oil could weaken its flagellar motility and the release of PCWDEs, controlled the swimming and swarming of D. fangzhongdai Onc5, and effectively inhibited the soft rot pathogen. At sub-inhibitory concentrations(1/2 MIC and 1/4 MIC), Cinnamon essential oil was able to inhibit the activity of the plant cell wall degrading enzymes(Cel, Pel, Prt) of D. fangzhongdai Onc5, thereby limiting the ability of pathogen to invade plant cells. In order to further verify the antibacterial effect of Cinnamon essential oil, D. fangzhongdai Onc5 treated with 1/2 MIC Cinnamon essential oil was inoculated on carrots, cabbage, potatoes and white radishes, and the results revealed that the pathogenicity of the bacterial liquid attenuated significantly. The research found that Cinnamon leaf essential oil exerts antibacterial effects by reducing the secretion activity of extracellular degrading enzymes and flagellar motility of D. fangzhongdai Onc5, thereby influencing its quorum sensing system. It has application prospects employed to control postharvest soft rot in fruits and vegetables as biological means, providing theoretical basis and technical support for the preservation of agricultural products and the green prevention and control of diseases.更多还原