Question

毕业论文的摘要怎么翻译成英文？

本实验以葡萄灰霉菌为供试菌，以茴香、陈皮、八角为实验材料，研究三种调味品对灰霉菌的抑制作用。该实验采用索式提取器进行提取，用滤纸片法研究了三个品种的不同浓度的提取物对灰霉菌生长的抑制作用，以及用PDA液体培养基进行最小抑菌浓度的测定，探究最佳品种的作用效果及最佳作用浓度。实验表明，三种提取物在不同浓度下对灰霉菌均具有抑制作用，对其产孢子的抑制作用较强。在最小抑菌浓度的结果中可以发现，白皮蒜提取物对灰霉菌的最小抑菌浓度为45mg/ml，紫皮蒜提取物对灰霉菌的最低抑菌浓度为120mg/ml ，二红皮蒜提取物对灰霉菌的最小抑菌浓度为270mg/ml.
关键词：灰霉菌；提取物；抑菌作用

Answer 1

　　n this experiment, as tested grape fungus Botrytis cinerea, to fennel, dried tangerine peel, star anise as the experimental materials to study three kinds of spices on the inhibition of gray mold. The experiment carried out by Soxhlet extraction extractor, filter paper method of using three varieties of different concentrations of the extract on the growth inhibition of Botrytis cinerea, and PDA liquid medium with a minimum inhibitory concentration determination, to explore the best The effect of species and the optimal concentration. Experiments show that the three extracts at different concentrations of Botrytis cinerea were inhibited by their strong inhibition of spore. The results of the minimum inhibitory concentration can be found, white garlic extract on the minimum inhibitory concentration of Botrytis cinerea was 45mg/ml, Purple garlic extract on cinerea minimum inhibitory concentration of 120mg/ml, two red garlic extracts on Botrytis cinerea minimum inhibitory concentration of 270mg/ml.
　　Key words: Botrytis cinerea; extract; inhibitory effect