不同品种辣椒乙醇提取物抑菌活性的研究

[目的]为研究不同品种、不同部位辣椒素的抑菌效果提供依据。[方法]采用碱性乙醇法分别提取3种辣椒果皮和籽粒中的辣椒素,以金黄色葡萄球菌、酿酒酵母、黑曲霉作为供试菌对乙醇提取物进行抑菌活性的测定。[结果]3种辣椒中辣椒素含量大小依次为朝天椒野山椒长辣椒。辣椒皮中的辣椒素含量是辣椒籽中的1.5～3.9倍。在试验浓度范围(0.5～1.5 mg/ml)内,3种辣椒的乙醇提取物对3种供试菌都具有明显的抑菌活性,其中野山椒的抑菌活性最高,朝天椒和长辣椒的抑菌活性基本相同。[结论]3种辣椒的果皮和籽粒都含有辣椒素类物质,并具有较好的广谱抑菌活性。

Study on Antimicrobial Activities of Ethanol Extracts of Capsicum Fruits

[Objective]The research aimed to provide the basis for the bacteriostasis of capsicum of different cultivars in different parts.[Method] With the alkaline ethanol method,capsaicin was extracted from three kinds of capsicum fruits,peels and seeds.Their antimicrobial activities against Staphylococcus aureus,Saccharomyces cerevisiae,Asergillus niger were studied.[Result]The sequence of capsaicin level in three capsicum fruit extracts was chaotian chilies,wild chilies,followed by long chilies.The capsaicin content in fruit peers was 1.5-3.9 times higher than that in seeds.In the concentration range of 0.5-1.5 mg/ml,the antimicrobial activities of ethanol extracts of three kinds of capsicum fruits were obvious,and the wild chilies were the highest.The chaotian chilies and the long chilies had the same level in antimicrobial activities.[Conclusion]The fruit peel and the seed of three kinds of chilies contained capsicum,and had the good broad-spectrum inhibitory activity.