云南十种辣椒抗氧化及抑菌活性的研究
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摘要
本文主要研究了云南十种辣椒果实中主要功能成分含量差异,提取物中活性物质组成及含量,并对其抗氧化及抑菌活性进行评价。
通过传统的提取方法对云南地区的十种辣椒栽培品种进行提取,分析测定了辣椒提取物中辣椒素、类胡萝卜素、Vc和多酚类物质含量,结果表明：红辣椒中的主要功能成分普遍高于青辣椒,其中长红尖椒果实中的Vc(3.930mg·g-1)和类胡萝卜素(1414.784μg.g-1)含量最高,小米辣中辣椒素(1380.977μg.g-1)和多酚物质(4992.391μg.g-1)含量最高。
通过高效液相色谱法对辣椒果实80%乙醇提取物中黄酮类和酚类物质单一组分及含量进行测定,十种辣椒果实中都含有没食子酸、原儿茶酸、绿原酸、香兰素、辣椒素、二氢辣椒素、槲皮素和木犀草素,其中原儿茶酸、绿原酸、山奈酚、芦丁和木犀草素在小米辣中含量是最高,其含量分别为31.393μg.g-1、73.618μg.g-1、2.196μg.g-1、73.015μg.g-1和0.844μg.g-1。苯甲酸、香兰素和槲皮素在长红尖椒中含量最高,其含量分别为176.763μg.g-1、3.26μg.g-1和3.26μg.g-1,没食子酸在皱皮椒中含量最高(16.124μg.g-1),水杨酸在红尖椒中含量最高(70.611μg.g-1)。
通过DPPH自由基清除实验、还原力实验、水杨酸羟基自由基清除实验和抑制脂质体过氧化实验对辣椒果实80%乙醇提取物抗氧化能力进行综合评价。小米辣是十种辣椒中DPPH自由基清除能力和脂质体过氧化抑制能力最强的品种,其IC50分别为0.834mg·mL-1和3.0mg·mL-1。长红尖椒是十种辣椒中还原力和羟基自由基清除能力最强的品种,其羟基自由基清除IC50为3.577mg·mL-1。红辣椒品种抗氧化能力普遍高于青辣椒。
通过辣椒80%乙醇和丙酮提取物对细菌和霉菌抑菌效果证实了辣椒提取物对霉菌抑菌活性很微弱甚至无活性,对细菌抑菌效果由于菌株的不同抑菌活性差异也比较明显。小米辣提取物对金黄色葡萄球菌的抑菌效果最好,其MIC最低为1.75mg·mL-1,对大肠杆菌和枯草芽孢杆菌的MIC均为3.5mg·mL-1,青辣椒提取物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌抑菌性明显低于小米辣提取物,螺丝椒提取物是青辣椒提取物中对细菌的抑菌活性最好,其对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC分别为7.0mg·mL-1、7.0mg·mL-1、14.0mg·mL-1。
In this paper, the main function ingredients of ten peppers of Yunnan were determined and antioxidant and antimicrobial activities were evaluated.
The contents of total capsaicins, total carotenoids, vitamin C and total polyphenols were assayed. The results showed that the functional components of red peppers were generally higher than green peppers. The highest content of Vc (3.930mg·g-1) and carotenoids (1414.78μg·g-1) were in long red chilli fruit.The highest content of total capsaicins (1380.977μg·g-1) and total polyphenols (4992.391μg·g-1) were obtained from Capsicum frutescens L fruit.
The component and content of flavonoids and phenolic compounds in extracts of peppers were determined by HPLC. Gallic acid, protocatechuic acid, caffeotannic acid, vanillin, capsaicin, dihydrocapsaicin, quercetin and luteolin could be found in the ten different peppers of Yunnan. The highest total content of capsaicins and phenolic acids were found in Capsicum frutescens L fruit. The long red chilli had the highest content of benzoic acid, vanillin and quercetin, which were 176.763μg·g-1, 3.26μg·g-1 and 3.26μg·g-1, respectively. The wrinkled pepper had the highest content of gallic acid, which was 16.124μg·g-1. The capsicum frutescens L had the highest content of protocatechuic acid, caffeotannic acid, campherol, rutin, luteolin and capsaicins, which were 31.393μg·g-1,73.618μg·g-1,2.196μg·g-1,73.015μg·g-1, 0.844μg·g-1 and 1380.977μg·g-1, respectively. The red chilli had the highest content of salylic acid, which was 70.611μg·g-1.
Antioxidant activities of pepper extract were comprehensive evaluated by using DPPH radical scavenging activities, reducing power, hydroxide radical scavenging abilities and liposome peroxidation inhibiting test. Capsicum frutescens L had the strongest antioxidant capability on scavenging DPPH radical and inhibiting liposome peroxidation activities, and the IC50 were 0.834mg.mL-I and 3.0mg·mL-1 respectively. Long red chilli had the strongest antioxidant capability on reducing power and scavenging hydroxide radical activity, and the IC50 of hydroxide radical scavenging activity was 3.577mg·mL-1. The antioxidant capability of red peppers was generally higher than green peppers. Capsicum frutescens L. and long red chilli had good antioxidant activities compared to that of Vc.
Results showed the antimicrobial activities of the pepper extracts against fungi were weak because of the different strains of microbes. The extract of capsicum frutescens L had the best antibacterial activity on Staphylococcus aureus, whose minimum inhibit concentration was 1.75mg·mL-1.The minimum inhibit concentrations of the extract of capsicum frutescens L on Bacillus coli and Bacillus subtilis were 3.5mg·mL-1 and 3.5mg·mL-1, respectively. Extracts of green peppers had no antimicrobial activities on Penicillium, Aspergillus and far lower antibacterial activity on Staphylococcus aureus, Bacillus coli and Bacillus subtilis than those of red peppers.The MIC of the screw pepper extract on Staphylococcus aureus, Bacillus coli and Bacillus subtilis were 7.0mg·mL-1、7.0mg·mL-1、14.0mg·mL-1.
通过传统的提取方法对云南地区的十种辣椒栽培品种进行提取,分析测定了辣椒提取物中辣椒素、类胡萝卜素、Vc和多酚类物质含量,结果表明：红辣椒中的主要功能成分普遍高于青辣椒,其中长红尖椒果实中的Vc(3.930mg·g-1)和类胡萝卜素(1414.784μg.g-1)含量最高,小米辣中辣椒素(1380.977μg.g-1)和多酚物质(4992.391μg.g-1)含量最高。
通过高效液相色谱法对辣椒果实80%乙醇提取物中黄酮类和酚类物质单一组分及含量进行测定,十种辣椒果实中都含有没食子酸、原儿茶酸、绿原酸、香兰素、辣椒素、二氢辣椒素、槲皮素和木犀草素,其中原儿茶酸、绿原酸、山奈酚、芦丁和木犀草素在小米辣中含量是最高,其含量分别为31.393μg.g-1、73.618μg.g-1、2.196μg.g-1、73.015μg.g-1和0.844μg.g-1。苯甲酸、香兰素和槲皮素在长红尖椒中含量最高,其含量分别为176.763μg.g-1、3.26μg.g-1和3.26μg.g-1,没食子酸在皱皮椒中含量最高(16.124μg.g-1),水杨酸在红尖椒中含量最高(70.611μg.g-1)。
通过DPPH自由基清除实验、还原力实验、水杨酸羟基自由基清除实验和抑制脂质体过氧化实验对辣椒果实80%乙醇提取物抗氧化能力进行综合评价。小米辣是十种辣椒中DPPH自由基清除能力和脂质体过氧化抑制能力最强的品种,其IC50分别为0.834mg·mL-1和3.0mg·mL-1。长红尖椒是十种辣椒中还原力和羟基自由基清除能力最强的品种,其羟基自由基清除IC50为3.577mg·mL-1。红辣椒品种抗氧化能力普遍高于青辣椒。
通过辣椒80%乙醇和丙酮提取物对细菌和霉菌抑菌效果证实了辣椒提取物对霉菌抑菌活性很微弱甚至无活性,对细菌抑菌效果由于菌株的不同抑菌活性差异也比较明显。小米辣提取物对金黄色葡萄球菌的抑菌效果最好,其MIC最低为1.75mg·mL-1,对大肠杆菌和枯草芽孢杆菌的MIC均为3.5mg·mL-1,青辣椒提取物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌抑菌性明显低于小米辣提取物,螺丝椒提取物是青辣椒提取物中对细菌的抑菌活性最好,其对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC分别为7.0mg·mL-1、7.0mg·mL-1、14.0mg·mL-1。
In this paper, the main function ingredients of ten peppers of Yunnan were determined and antioxidant and antimicrobial activities were evaluated.
The contents of total capsaicins, total carotenoids, vitamin C and total polyphenols were assayed. The results showed that the functional components of red peppers were generally higher than green peppers. The highest content of Vc (3.930mg·g-1) and carotenoids (1414.78μg·g-1) were in long red chilli fruit.The highest content of total capsaicins (1380.977μg·g-1) and total polyphenols (4992.391μg·g-1) were obtained from Capsicum frutescens L fruit.
The component and content of flavonoids and phenolic compounds in extracts of peppers were determined by HPLC. Gallic acid, protocatechuic acid, caffeotannic acid, vanillin, capsaicin, dihydrocapsaicin, quercetin and luteolin could be found in the ten different peppers of Yunnan. The highest total content of capsaicins and phenolic acids were found in Capsicum frutescens L fruit. The long red chilli had the highest content of benzoic acid, vanillin and quercetin, which were 176.763μg·g-1, 3.26μg·g-1 and 3.26μg·g-1, respectively. The wrinkled pepper had the highest content of gallic acid, which was 16.124μg·g-1. The capsicum frutescens L had the highest content of protocatechuic acid, caffeotannic acid, campherol, rutin, luteolin and capsaicins, which were 31.393μg·g-1,73.618μg·g-1,2.196μg·g-1,73.015μg·g-1, 0.844μg·g-1 and 1380.977μg·g-1, respectively. The red chilli had the highest content of salylic acid, which was 70.611μg·g-1.
Antioxidant activities of pepper extract were comprehensive evaluated by using DPPH radical scavenging activities, reducing power, hydroxide radical scavenging abilities and liposome peroxidation inhibiting test. Capsicum frutescens L had the strongest antioxidant capability on scavenging DPPH radical and inhibiting liposome peroxidation activities, and the IC50 were 0.834mg.mL-I and 3.0mg·mL-1 respectively. Long red chilli had the strongest antioxidant capability on reducing power and scavenging hydroxide radical activity, and the IC50 of hydroxide radical scavenging activity was 3.577mg·mL-1. The antioxidant capability of red peppers was generally higher than green peppers. Capsicum frutescens L. and long red chilli had good antioxidant activities compared to that of Vc.
Results showed the antimicrobial activities of the pepper extracts against fungi were weak because of the different strains of microbes. The extract of capsicum frutescens L had the best antibacterial activity on Staphylococcus aureus, whose minimum inhibit concentration was 1.75mg·mL-1.The minimum inhibit concentrations of the extract of capsicum frutescens L on Bacillus coli and Bacillus subtilis were 3.5mg·mL-1 and 3.5mg·mL-1, respectively. Extracts of green peppers had no antimicrobial activities on Penicillium, Aspergillus and far lower antibacterial activity on Staphylococcus aureus, Bacillus coli and Bacillus subtilis than those of red peppers.The MIC of the screw pepper extract on Staphylococcus aureus, Bacillus coli and Bacillus subtilis were 7.0mg·mL-1、7.0mg·mL-1、14.0mg·mL-1.
引文
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