不同品种辣椒乙醇提取物抑茵活性的研究

摘要

[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、黑曲霉菌作为供试菌对其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。在试验浓度范用内（0．5～1．5mg／m1），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。%[Objective] This study aimed to provide basis for exploring the antimicrobial activity of capsaicin from different Capsicum cultivars and different locations in the same Capsicum fruit. [Method] Capsaicin was extracted from pericarp and seeds of three Capsicum cultivars using the alkaline ethanol extraction method. The antimicro- bial activities of capsaicin against Staphylococcus aureus, Saccharomyces cerevisiae and Asergillus niger were also studied. [Result] Capsaicin content in the ethanol ex- tracts of three Capsicum fruit followed: C. annuum L. var. conoides〉C, annuum L.〉C. annuum L. var. Iongum, and the capsaicin content in pericarp was 1.5-3.9 times that in seeds. Within the concentration range designed in this experiment (0.5-1.5 mg/ ml), antimicrobial activities of the ethanol extracts from fruits of three Capsicum culfi- vars against the three experimental strains were obvious, with the highest antimicro- bial activity in C. annuum L., and similar antimicrobial activity in C. annuum L var. Iongum and C. annuum L, var. conoides. [Conclution] Both pericarp and seeds of three Capsicum cultivars contained capsaicinoids with high broad-spectrum antimicrobial activity.