CAJ | 학술논문

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/mL,最低杀菌浓度分别为0.9、0.75和1.2 mg/mL；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/mL,最低杀菌浓度分别为0.75、0.6和1.5 mg/mL；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/mL,最低杀菌浓度分别为1.2、1.2和1.5 mg/mL。
이홍랄초、청선초화황등롱랄초적초림계이양화탄제취물위원료,진행체외억균시험,비교분석이상3충랄초유수지대계적대장간균、사문씨균화금황색포도구균적억균작용。시험결과표명：해남황등롱랄초제취물대대장간균화사문씨균적억균효과균우우청랄초화홍랄초；대금황색포도구균적억균작용여홍랄초상당,단저우청랄초。청랄초제취물적병동용액대대장간균、사문씨균화금황색포도구균적최저억균농도분별위0.75、0.6화0.9 mg/mL,최저살균농도분별위0.9、0.75화1.2 mg/mL；해남황등롱랄초제취물적병동용액대대장간균、사문씨균화금황색포도구균적최저억균농도분별위0.6、0.45화1.2 mg/mL,최저살균농도분별위0.75、0.6화1.5 mg/mL；홍랄초제취물적병동용액대대장간균、사문씨균화금황색포도구균적최저억균농도분별위0.9、0.9화1.2 mg/mL,최저살균농도분별위1.2、1.2화1.5 mg/mL。
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.