3种辣椒超临界提取物的抑菌评价研究  

Bacteriostatic Evaluation of 3 Kinds of Supercritical Carbon Dioxide Pepper Extract

作　　者：刘佳[1,2] 李琼[1] 周璐丽[1] 周汉林[1] 王定发[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [2]海南大学农学院,海南海口570228

出　　处：《热带农业科学》2015年第5期33-37,共5页Chinese Journal of Tropical Agriculture

基　　金：海南省重大科技项目(No.ZDZX2013008-4);中央级公益性科研院所(中国热带农业科学院热带作物品种资源研究所)基本科研业务费专项资金项目(No.1630032015046);科技部;财政部国家科技基础条件平台课题;国家农作物种质资源平台子课题-国家热带作物种质资源平台(No.2012-067)

摘　　要：以红辣椒、青线椒和黄灯笼辣椒的超临界二氧化碳提取物为原料,进行体外抑菌试验,比较分析以上3种辣椒油树脂对鸡的大肠杆菌、沙门氏菌和金黄色葡萄球菌的抑菌作用。试验结果表明:海南黄灯笼辣椒提取物对大肠杆菌和沙门氏菌的抑菌效果均优于青辣椒和红辣椒;对金黄色葡萄球菌的抑菌作用与红辣椒相当,但低于青辣椒。青辣椒提取物的丙酮溶液对大肠杆菌、沙门氏菌和金黄色葡萄球菌的最低抑菌浓度分别为0.75、0.6和0.9 mg/m L,最低杀菌浓度分别为0.9、0.75和1.2 mg/m L;海南黄灯笼辣椒提取物的丙酮溶液对大肠杆菌、沙门氏菌和金黄色葡萄球菌的最低抑菌浓度分别为0.6、0.45和1.2 mg/m L,最低杀菌浓度分别为0.75、0.6和1.5 mg/m L;红辣椒提取物的丙酮溶液对大肠杆菌、沙门氏菌和金黄色葡萄球菌的最低抑菌浓度分别为0.9、0.9和1.2 mg/m L,最低杀菌浓度分别为1.2、1.2和1.5 mg/m L。The supercritical carbon dioxide method was used on red pepper,green pepper and Capsicum chinense for analyze the bacteriostatic action to E. coli, Salmonella and Staphylococcus aureus. Antibacterial test results show that： Capsicum extract inhibitory effect on E. c oli and Salmone lla are better than green peppers and red peppers; inhibitory effect on Staphylococcus aureus and red pepper equivalent, but less than green peppers. The acetone solution of green pepper extract minimum inhibitory concentration for E. coli, Salmonella, and Staphylococcus aureus were 0.75, 0.6 and 0.9 mg/ml, minimum bactericidal concentrations were 0.9, 0.75 and 1.2 mg/ml. The acetone solution of Capsicum extract minimum inhibitory concentrations for E. coli, Salmonella and Staphylococcus aureus were 0.6, 0.45 and 1.2 mg/ml, respectively, the minimum bactericidal concentration 0.75, 0.6 and 1.5 mg/ml. The acetone solution of red pepper extract minimum inhibitory concentration for E. coli, Salmonella, and Staphylococcus aureus were 0.9, 0.9 and 1.2 mg/ml, minimum bactericidal concentrations were 1.2, 1.2 and 1.5 mg/ml.

关 键 词：黄灯笼辣椒 超临界 抑菌 

分 类 号：S641.3[农业科学—蔬菜学]