辣椒素抑菌作用的初步研究

以小米椒为原料，选取95％的乙醇作为提取剂，采用超声波法提取辣椒素，并用滤纸片法和二倍稀释法研究了辣椒素对大肠杆菌、枯草芽孢杆菌、青霉和黑曲霉的抑菌作用。结果表明：提取液中辣椒素的含量为1．116mg／g。辣椒素提取液对大肠杆菌的抑制效果比枯草芽饱杆菌要好，且辣椒素对大肠杆菌最低抑菌浓度为57．54μg／mL，对枯草芽孢杆菌的最低抑菌浓度为115．08μg／mL。辣椒素提取液对青霉、黑曲霉没有抑菌作用。含有95％乙醇辣椒素提取液的抑菌效果好于辣椒素浓缩液和95％乙醇。

Preliminary Test on Bacteriostasis of Capsaicin

The capsaicin was extracted from a hot pepper variety Xiaomijiao by using ultrasonic extraction method with 95 % ethanol as solvent, and then some antimicrobial activities of the capsaicin extraction were determined by using the filter paper assay and the twice dilution method in this study. The results showed that the concentration of capsaicin was 1.116 mg/g in the extract. The capsaicin had more significant inhibitory effect on the growth of Escherichia coli than on Bacillus subtilis. The minimum antibacterial concentration （MIC） of capsaicin against E. coli was 57.54μg/mL and the MIC of capsaicin against B. subtilis was 115.08 μg/mL. No antimicrobial activity against Penicillium and Aspergillus niger was observed. And the capsaicin extraction with 95% ethanol had the strongest bacteriostasis.