酶解-乙醇辅助法提取灯笼椒中的辣椒籽油及其抗菌活性研究

Study on Extraction of CapsicumSeed Oil from Bell Pepper by EnzymolysisEthanol Assisted Method and Its Antibacterial Activity

该实验对酶解-乙醇辅助法提取灯笼椒中辣椒籽油的工艺进行了优化,同时考察了提取出的灯笼椒辣椒籽油的抗菌活性。结果表明,水酶-乙醇法提取辣椒籽油分的最佳工艺参数为辣椒籽粉的粒度为80目,料液比为1∶6、复合酶为0.8%的中性蛋白酶和1%的果胶酶,酶解体系的最适pH、最适温度、最适酶解时间分别为5.5、50℃和5.5 h;在最佳工艺条件下,辣椒籽油的提取率可达21.57%。辣椒籽油对酵母菌、枯草芽孢杆菌、蜡样芽孢杆菌、普通变形杆菌有较好的抑制作用;对黑曲霉、化脓性链球菌和鼠伤寒沙门氏菌无明显抑菌作用。该研究为辣椒籽油的初步应用提供了数据支持,为今后研发新型绿色食品添加剂提供了参考。

The extraction technology of Capsicum seed oil from bell pepper is optimized by enzymolysis-ethanol assisted method,and the antibacterial activity of Capsicum seed oil is investigated.The results show that the optimum extraction parameters of Capsicum seed oil by aqueous enzyme-ethanol method are:the particle size of Capsicum seed powder is 80 mesh,the solid-liquid ratio is 1∶6,the compound enzyme is 0.8%neutral protease and 1%pectinase,the optimum pH,temperature and time of enzymatic hydrolysis system is 5.5,50℃and 5.5 h respectively.Under the optimum conditions,the extraction rate of Capsicum seed oil can reach 21.57%.Capsicum seed oil has a good inhibitory effect on yeast,Bacillus subtilis,Bacillus cereus and Proteus vulgaris,but not on Aspergillus niger,Streptococcus pyogenes and Salmonella typhimurium.This study can provide data support for the preliminary application of Capsicum seed oil,and provide reference for the research and development of new-type green food additives in the future.