Study on the Inhibitory Effect of Essential Oil from Artemisia scoparia and Its Active Ingredient Terpine-4-ol on Aspergillus flavus

doi:10.16409/j.cnki.2095-039x.2021.02.013

Abstract

Abstract: In order to explore the antibacterial activity of essential oil from Artemisia scoparia and its active ingredient terpinen−4−ol against Aspergillus flavus and its application prospects in the storage and preservation of peanuts, the composition of essential oil from A. scoparia were detected by gas-phase mass spectrometry (GC−MS); Fumigation method was used to detect the effects of essential oil from A. scoparia and terpinen−4−ol on A. flavus mycelial growth and mold counts in peanuts; Scanning electron microscope (SEM) was used to observe the effects of essential oil from A. scoparia and terpinen−4−ol on A. flavus influence of microstructure. The results showed that essential oil from A. scoparia contains 24 compounds, the main component of which is eucalyptol (43.8%), the content of terpinen−4−ol in A. scoparia essential oil was 2.81%; Essential oil from A. scoparia and terpinen−4−ol can significantly inhibit the growth of A. flavus hyphae, and cause the hyphae to shrink, twist and dent; In vivo antibacterial experiments found that essential oil from A. scoparia and terpinen−4−ol can significantly reduce the number of mold in peanuts.

Key words: essential oil from Artemisia scoparia, component analysis, terpine-4-ol, Aspergillus flavus, antifungal activity

CLC Number:

S476

LING Lijun, ZHAO Yunhua, MA Wenxia, FENG Shenglai, YANG Caiyun, TU Yixin, ZHANG Ji. Study on the Inhibitory Effect of Essential Oil from Artemisia scoparia and Its Active Ingredient Terpine-4-ol on Aspergillus flavus[J]. Chinese Journal of Biological Control, 2021, 37(3): 584-591.

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