辣椒碱体外抑菌及抗氧化能力评价

Evaluation of antibacterial and antioxidant activities of capsaicin in vitro

文章旨在研究体外条件下辣椒碱对鸭源性大肠杆菌、沙门氏菌和金黄色葡萄球菌抑菌效果和抗氧化能力。试验采用平板涂布法测定辣椒碱对3种致病菌的MIC,采用比浊法测定不同时间点菌液的光密度(OD值),绘制生长曲线。采用体外法测定辣椒碱对1,1-二苯基-二苦基肼(DPPH)、超氧阴离子和羟自由基的清除率评价辣椒碱的抗氧化能力。结果显示,辣椒碱对大肠杆菌、沙门氏菌和金黄色葡萄球菌的最小抑菌浓度(MIC)分别1、2、2 g/L,对DPPH、超氧阴离子和羟自由基均有一定的清除能力。试验表明,辣椒碱对大肠杆菌、沙门氏菌和金黄色葡萄球菌的抑菌效果明显,是一种良好的抑菌剂和抗氧化剂。

The antibacterial and antioxidant activities of capsaicin on Escherichia coli, Salmonella and Staphylococcus aureus is olated from ducks in vitro were studied. The minimal inhibitory concentration(MIC) of capsaicin on three pathogenic bacterias was determined by plate coating method, and then the optical density(OD value) of bacteria liquid at different time points was determined by turbidimetric method, and the growth curve was drawn. In order to evaluate the antioxidant activity of capsaicin, the scavenging rates of 1, 1-diphenyl-diprylhydrazine(DPPH), superoxide anion and hydroxyl radical were determined in vitro. The MIC of capsaicin on Escherichia coli, Salmonella and Staphylococcus aureus was 1, 2, 2 g/L, respectively. More over, capsaicin had a certain scavenging capacity on DPPH, superoxide anion and hydroxyl radical. Capsaicin has obvious antibacterial effects on Escherichia coli, Salmonella and Staphylococcus aureus. It is a great antibacterial agent and antioxidant.