辣椒碱的抑菌活性研究  

Study on Antibacterial Activity of Capsaicin

作　　者：魏玉西[1] 帅莉[2] 郭道森[1] 李钐[2] 王馥丽[1] 艾桂花[1] 

机构地区：[1]青岛大学生物系,山东青岛266071 [2]青岛大学环境科学系,山东青岛266071

出　　处：《食品科学》2006年第8期76-78,共3页Food Science

摘　　要：辣椒碱是辣椒中的主要活性物质,在食品和医药方面有重要应用价值。本文以辣椒碱晶体(含量96%)为原料,采用平板空穴扩散法进行辣椒碱的抑菌活性研究。结果证明辣椒碱对供试细菌有较强抑制活性,但对霉菌的抑制作用弱。同时,辣椒碱的抑菌作用受其浓度的影响,浓度在0.0125mg/ml以下无抑菌活性。提示辣椒碱可作为食品的辣味剂和抗菌剂。Capsaicin from Capsicum annuum is one of the principle substances which have many important biological activities in food and medicine. In this paper its antibacterial activity was studied through the method of stiletto on capsaicin crystal. The results showed that capsaicin has strong antibacterial activity to bacteria supplied, but weak to mold. Furthermore, its concentration affects the antibacterial activity, and no inhibition effect is found when the concentration of capsaicin is less than 0.0125mg/ml. It indicated that capsaicin can be a good antibacterial agent as well as a pungent agent.

关 键 词：辣椒碱 平板空穴扩散法 抑菌活性 

分 类 号：S641.31[农业科学—蔬菜学]