辣椒碱抗病原菌活性及其在番茄酱防腐中的应用

Study on the anti-pathogenic activities of capsaicin and effects of its antiseptic application to ketchup

从红辣椒中提取的辣椒碱对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌这3种常见的病原细菌及黑曲霉、啤酒酵母等7种病原真菌进行拮抗试验。结果表明,辣椒碱具有广谱的抗菌范围和较强的拮抗病原菌的活性,且抗菌活性有明显的量效关系,其中辣椒碱对供试细菌的拮抗作用远大于对供试真菌的作用。将辣椒碱添加到番茄酱中进行防腐试验的结果表明,辣椒碱可有效的抑制微生物的生长,从而延长番茄酱的贮藏期。

The anti-pathogenic activities of capsaicin,which was extracted from the chosen hot pepper, against three pathogenic bacteria and seven pathogenic fungi were evaluated. Results indicate that the capsaicin was evidently active in inhibiting both the bacteria and the fungi and showed strong inhibitory effects on these pathogens in a concentration-dependent manner, exhibiting a stronger inhibition to the test bacteria than to the test fungi. Besides,capsaicin was added to ketchup to make an antiseptic experiment, and the obtained results show that capsaicin could effectively inhibit some microorganisms and prolong the shelf life of the ketchup.