辣椒中辣椒碱抑菌作用的研究

Study on the Bacteriostasis of Capsaicin in Capsicum Annuum

[目的]为我国辣椒碱的开发利用提供技术参考和基础资料。[方法]以用有机溶剂萃取法提取的辣椒碱为原料,通过滤纸片扩散法研究了辣椒碱对细菌、酵母菌和霉菌7种菌株的抑菌特性。[结果]辣椒碱对7种菌株的抑菌作用依次为:金黄色葡萄球菌>枯草芽孢杆菌>大肠杆菌>啤酒酵母菌>葡萄酒酵母>黑曲霉>青霉,对前5种菌株的抑菌效果较明显。辣椒碱在中性条件下的抑菌效果较酸性和碱性条件下好。经不同温度处理后的辣椒碱溶液,随着温度的升高对细菌、酵母菌和霉菌的抑菌活性都略有降低,但其变化的差异不显著。[结论]辣椒碱对细菌的抑菌作用较强,对酵母菌的抑菌作用次之,对霉菌抑菌作用较弱,且能在较宽的温度和pH变化范围内保持良好的抑菌活性。

[Objective] The study aimed to provide technical reference and basic data for the development and Utilization of eapsaiein in China. [Method] With the capsaicin extracted by organic solvent extraction as material, its baeteriostasis cbaraeters on 7 strains of bacterial, yeast and mold were studied through filter paper diffusion. [Result] The bacteriostasis order of capsaicin on 7 kinds of strains was Staphylococcu saureus 〉 Bacillus subtilis 〉 Escherichia coli〉 Saccharomyces cerevisiae 〉 S. ellipoideus 〉 Aspergillus niger 〉 Penicillium, and the bacteriostasis effect on the 5 ahead strains was more obvious. The bacteriostasis effect of capsaicin was better under neutral cohdition than that under acidic and basic conditions. Along with the temperature increasing, the bacteriostasis activities on bacterial, yeast and mold in the capsaicin solution treated with different temperatures all had some decrease, but their change difference was not significant. [Conclusion] Capsaicin had stronger bacteriostasis on bacterial, second bacteriostasis on yeast and weaker bacteriostasis on mold. And it could keep good bacteriostasis activity in wider change scopes of temperature and pH.