胡椒油树脂抗氧化性及抑菌性研究

[目的]研究胡椒油树脂的抗氧化性及抑菌性.[方法]采用超声波辅助法提取黑、白胡椒油树脂,分别测定了2种胡椒油树脂的还原力、对DPPH.的清除力、抑制油脂过氧化能力以及抑菌活性.[结果]试验表明,2种胡椒油树脂的还原力相当,对DPPH·自由基有着较好的清除效果,浓度达到2 mg/ml后,清除率达到80％;黑、白胡椒油树脂对猪油和芝麻油2种油脂均具有较好的抗氧化作用,其抗氧化效果随胡椒油树脂浓度的增大而增强;黑、白胡椒油树脂对金黄色葡萄球菌、沙门氏菌、大肠杆菌均具有良好的抑制能力,最小抑菌浓度分别为7.5、7.5、15.0 mg/ml.[结论]研究可为胡椒油树脂的进一步开发利用提供参考依据.

Studies on the Antioxidant Activity and Antibacterial Effect of Pepper Oleoresin

[ Objective] To study antioxidant activity and antibacterial ability of pepper oleoresin. [ Method ] Ultrasonic-assisted extraction method was used to extract black and white pepper oleoresin, and their reducing power, scavenging capacities against DPPH · , antioxidant properties to oil and antibacterial activity were studied. [ Result] The result showed that the reducing power of the black pepper oleoresin was highly similar to the white pepper oleoresin, and the pepper oleoresin had a good scavenging effectiveness to DPPH ·, when the concentration increased to 2 mg/ml, the scavenging capacities came up to 80%, and they had good antioxidant properties to the lard and the sesame oil, and the antioxidant properties increased along with the increasing use of pepper oleoresin. Pepper oleoresin had a good inhibition to Staphylococcus aureus, Salmonella, E. coli, and the minimum inhibitory concentration was 7.5, 7.5, 15.0 mg/ml. [ Conclusion] The study can provide reference basis for further development and utilization of pepper oleoresin.