CAJ | 학술논문

[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。
[목적]위연구불동품충、불동부위랄초소적억균효과제공의거。[방법]채용감성을순법분별제취3충랄초과피화자립중적랄초소，이금황색포도구균、양주효모、흑곡매균작위공시균대기을순제취물진행억균활성적측정。[결과]3충랄초중랄초소함량의차위：조천초〉야산초〉장랄초。랄초피중적랄초소함량시랄초자중적1．5～3．9배。재시험농도범용내（0．5～1．5mg／m1），3충랄초적을순제취물대3충공시균도구유명현적억균활성，기중야산초적억균활성최고，조천초화장랄초적억균활성기본상동。[결론]3충랄초적과피화자립도함유랄초소류물질，병구유교호적엄보억균활성。
[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.