| Capsicum (Capsicum annuum L.syn.C.frutescents) is cultured widely all over the world. It's the most popular consumptive spice and always used in many food productions. Nowadays, there're about three forth of people often eating capsicum or its products in the world. China is the biggest capsicum producing country. With the adjustment of industrial structure, the yield of dry capsicum has reached 600,000 tons, which count for 6 billion RMB, and it has became one of the main economic crops: But there's lots of waste and loss every year because of the insect pest and decay during storage. There's no detailed sign of capsaicin content on any capsicum and its products, even the same product produced by different manufacturers has big difference on capsaicin content, so there's need to put emphasize on the research of profound processing on capsicum, improving the products' pungency level and enhancing products' added value. Besides capsaicin is the dominating substance which cause the hot sense in capsicum and its productions, it's also a very important biological activity material which widely be used. So we extracted capsaicin from capsicum and had researches on its ant-microbe effect and pungency levels on capsicum products, in order to find a natural product which not only could be used as organic and health antiseptic in a certain extent but also can be used to season and add color.In this research, we found the best extract craft parameters based on two hot pepper varieties and extracted lots of capsaicin, which used in pungency levels and anti-microbe research. Four pungency levels (its capsaicin and SHU content) were confirmed. Different pungency levels chili oil was produced and compared these with two market products. In anti-microbe research, chosen the dissolved solvent and found its anti-microbe effect on bacterium, molds and yeasts. The results were as follows:1. The capsaicin content in two hot pepper varieties, Capsicum annuum var. annuum Xiaomijiao and Capsicum annuum var. annuum Zidantou, are 0.760% and 0.509% repectively.2. The best extract craft parameters of capsaicin is acetone, 50℃,90min,1:8,60～80 granularity; acetone, 50℃, 60min,1:6,60～80 granularity; acetone, 50℃,40min,1:6,60～80 granularity.3. The extraction efficiency to Capsicum annuum var. annuum Xiaomijiao and Capsicum annuum var. annuum Zidantou are 84.2% and 82.9%, the content of capsaicin in oleoresin capsicum are 8.8% and 6.7%.4. The four pungency levels are appreciably hot, medium hot, hot and sharp hot and content of capsaicin are <0.0983mg/ml,0.0983 mg/ml～0.3932 mg/ml,0.3932 mg/ml～1.573 mg/ml and > 1.573mg/ml respectively.The SHU units are <1.5×10~3,1.5×10~3～6.0×10~3,6.0×10~3～2.4×10~4,> 2.4×10~4 respectively.5. The best parameters of chili oil making are 150℃and 150 minutes. When the ratio of the chili powder and oil are 1:3, 1:12, 1:25 and 1:50, the content of capsaicin and SHU units are 1.647 mg/ml, 0.4117 mg/ml, 0.1976 mg/ml, 0.098 mg/ml and 2.54×10~4, 6.35×10~3, 3.04×10~3, 1.5×10~3, which follow the pungency levels of sharp hot, hot, medium hot, and appreciably hot respectively.6. Compared the self-made chili oil and two market chili oil, it's found that when the ratio of the chili powder and oil are 1:3, 1:12, 1:25, the pungency level, brightness, redness and yellowness are better than market chilli oil, and when the ratio of the chilli powder and oil is 1:50, the two kinds of products are very similar in those parameters. It's also found that there're some relations between chromatic aberration and pungency level.7. When used the 75% ethanol as the solvent and the concentration of capsaicin is 64.2mg/ml, it has a better restraining effect on B.stearothermophilus, Staphylococcus aureus, P.fluorescens, and the anti-microbe circle can beyond 10mm; the anti-microbe circle to B.licheniformis is 9～10mm; it has a general effect on Leuconostoc mesenteroides and Escherichia coli. It has restraining effect on Hansenula anomalae, Saccharomyces cerevisia and Saccharomyces ellipoideus, but has no use to Saccharomyces rouxii. The comparison, 3% sodium benzoate solution, has no use to bacteria on bacterium culture medium (pH 7.2～7.4), but it has a better effect on meta-acid yeast culture medium. |
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