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用辣椒的乙醇提取液对12种常见的模式致病菌株进行体外抑菌试验,结果表明,该提取液对细菌、霉菌和酵母菌均表现出一定的抑菌作用,其抑菌效果随浓度的增大而增强。其中提取液对葡萄牙假丝酵母的抑菌效果最明显,对根癌土壤杆菌抑菌效果最差。此外,同一浓度提取物对不同菌株的抑菌作用不同,其抑菌效力对菌种具有选择性,并且其抑制真菌的效果明显强于细菌。HPLC分析表明,辣椒提取液中的主要化学成分为辣椒素,其含量为0.132mg/mL。
Ethanol extracts of pepper were used to test the 12 common pathogenic strains in vitro. The results showed that the extract showed some antibacterial effects on bacteria, molds and yeasts, and its antibacterial effect with the concentration of Increase and increase. Among them, the antibacterial effect of extract on Candida albicans is the most obvious, and the antibacterial effect against Agrobacterium tumefaciens is the worst. In addition, the same concentration of extracts on the different strains of the antibacterial effect is different, the antibacterial efficacy of the strain is selective, and its effect on the inhibition of fungi is significantly stronger than the bacteria. HPLC analysis showed that the main chemical component in pepper extract was capsaicin, and its content was 0.132 mg/mL.