微波预处理提取辣椒碱工艺及抑菌效果的研究

[目的]对微波预处理法提取辣椒碱工艺及辣椒碱的抑菌效果进行较为系统的研究。[方法]在常规溶剂浸提法的基础上,在浸提之前加入微波预处理过程;参照GB 10783—2008方法,采用FAO紫外双比色法测定辣椒碱含量;采用抑菌圈法测定提取所得辣椒碱的抑菌效果。[结果]提取辣椒碱的适宜工艺为：浸润剂为95%乙醇溶液,料液比为1∶10,微波功率200 W,微波预处理时间2 min,浸取温度40～50℃,浸取时间2 h,浸提次数3次。体外抑菌试验结果表明,辣椒碱提取液对细菌、霉菌和酵母菌均表现出一定的抑菌作用,其抑菌效果随浓度的增大而增强;其中对裂殖酵母的抑菌效果最明显,对细菌抑菌效果最弱。[结论]微波预处理法显著提高了辣椒碱提取速度以及提取效率;辣椒碱提取物具有广谱抑菌活性。

Research on the Microwave-Pretreatment Extraction Technology and Antimicrobial Actvities of Capsaicin

[Objective] The microwave-pretreatment extraction conditions and the antibacterial activities of capsaicin extract were studied in this paper.[Method] On the base of the solvent extraction,add the microwave-pretreatment before the extracting operation.The purity of the capsicum was studied according to the method of GB 10783—2008,and the antibacterial activity of capsaicin extract was verified by the strain zone method.[Result] The optimum parameters were solvent 95% ethanol,solid to liquid ratio 1∶10,microwave power 200 W,pretreatment time 2 min,extracting temperature 40-50 ℃,extracting time 2 h,extracting 3 times.In addition,the capsicum extract showed broad-spectrum antimicrobial activities and it could effectively inhibit some main bacteria,fungi and yeast,and its antibacterial activities were improved with the increasing of the capsicum extract concentration.The inhibitory effects against the yeast were more remarkable than bacteria.[Conclusion] The microwave-pretreatment extraction technology improved the extraction speed and efficiency.And the capsicum extract showed broad-spectrum antimicrobial activity.