辣椒碱单体、二氢辣椒碱单体和降二氢辣椒碱单体抑菌效果研究
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摘要
通过滤纸片法就辣椒碱单体、二氢辣椒碱单体、降二氢辣椒碱单体及辣椒素对细菌和真菌的抑制效果进行了考察,结果表明:辣椒碱单体具有明显的抑菌作用,抑菌效果明显好于二氢辣椒碱单体、降二氢辣椒碱单体和辣椒素。进一步比较发现,辣椒碱单体对5种菌株抑菌效果由大到小依次为金黄色葡萄球菌>大肠杆菌>铜绿假单胞菌>白色念珠菌>黑曲霉菌。因此,以辣椒碱单体为主要原料开发天然高效的抑菌防腐剂具有实际意义。
The inhibitory effects of capsaicin monomer, dihydrocapsaicin monomer and capsaicinoids on five strains of bacteria and fungi have been studied by the filter paper diffusion method. The results showed that the antibacterial effects of capsaicin monomer were superior to those of dihydrocapsaicin monomer, and capsaicinoids. Furthermore, the antibacterial effects of capsaicin monomer on the five strains decreased in the order: Staphylococcus aureus > Escherichia coli > Pseudomonas aeruginosa > Monilia albican > Aspergillus niger. This work provides a technical reference and basic data to support the future application of capsaicin as a natural antibacterial preservative.
The inhibitory effects of capsaicin monomer, dihydrocapsaicin monomer and capsaicinoids on five strains of bacteria and fungi have been studied by the filter paper diffusion method. The results showed that the antibacterial effects of capsaicin monomer were superior to those of dihydrocapsaicin monomer, and capsaicinoids. Furthermore, the antibacterial effects of capsaicin monomer on the five strains decreased in the order: Staphylococcus aureus > Escherichia coli > Pseudomonas aeruginosa > Monilia albican > Aspergillus niger. This work provides a technical reference and basic data to support the future application of capsaicin as a natural antibacterial preservative.
引文
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[3] FOSTER D C,DWORKIN R H,WOOD R W.Effects of intradermal foot and forearm capsaicin injections in normal and vulvodynia-afflicted women[J].Pain,2005,117(1/2):128- 136.
[4] MASON L,MOORE R A,DERRY S,et al.Systematic review of topical capsaicin for the treatment of chronic pain[J].BMJ,2004,328:991.
[5] WINOCUR E,GAVISH A,HALACHMI M,et al.Topical application of capsaicin for the treatment of localized pain in the temporomandibular joint area[J].Journal of Orofacial Pain,2000,14(1):31- 36.
[6] 李宗友.辣椒辣素对不同刺激剂诱导的脂质过氧化的调节作用[J].国外医学(中医中药分册),1994,16(3):10- 12.LI Z Y.Regulation of capsaicin on lipid peroxidation induced by different stimulators[J].Foreign Medical Sciences,1994,16(3):10- 12.(in Chinese)
[7] CRUWYS S C,GARRETT N E,KIDD B L.Sensory denervation with capsaicin attenuates inflammation and nociception in arthritic rats[J].Neuroscience Letters,1995,193(3):205- 207.
[8] 王东,丁雪艳.辣椒碱的生产和应用[J].精细化工原料及中间体,2005(12):19- 21.WANG D,DING X Y.Production and application of capsaicin[J].Fine Chemical Industrial Raw Materials & Intermediates,2005(12):19- 21.(in Chinese)
[9] JONES N L,SHABIB S,SHERMAN P M.Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori[J].FEMS Microbiology Letters,1997,146(2):223- 227.
[10] 郭丽,王巧珍,朱林.辣椒碱抗病原菌活性及其在番茄酱防腐中的应用[J].合肥工业大学学报(自然科学版),2006,29(1):117- 121.GUO L,WANG Q Z,ZHU L.Study on the anti-pathogenic activities of capsaicin and effects of its antiseptic application to ketchup[J].Journal of Hefei University of Technology(Natural Science),2006,29(1):117- 121.(in Chinese)
[11] 杨海燕,郭丽,傅力,等.辣椒碱的抗菌研究[J].新疆农业大学学报,2002,25(4):63- 66.YANG H Y,GUO L,FU L,et al.Research on antimicrobial action of capsaicin [J].Journal of Xinjiang Agricultural University,2002,25(4):63- 66.(in Chinese)
[12] 魏玉西,帅莉,郭道森,等.辣椒碱的抑菌活性研究[J].食品科学,2006,27(8):76- 78.WEI Y X,SHUAI L,GUO D S,et al.Study on antibacterial activity of capsaicin[J].Food Science,2006,27(8):76- 78.(in Chinese)
[13] 康雅.辣椒提取物的分离纯化及生物活性研究[D].重庆:西南大学,2011.KANG Y.Separation,purification and biological activity of capsicum extract [D].Chongqing:Southwest University,2011.(in Chinese)
[14] LIU C X,LIU R C,ZHANG P,et al.Separation of capsaicin from capsaicinoids by macroporous resin adsorption chromatography[J].J Sep Sci,2015,38(23):4141- 4145.
[15] 王涛,薛淑好.菝葜乙酸乙酯提取物抑菌作用研究[J].医药论坛杂志,2006,27(21):23- 25.WANG T,XUE S H.Growth inhibition of ethylacetate extraction of smilax chinal on bacterium[J].Journal of Medical Forum,2006,27(21):23- 25.(in Chinese)