Studies On Extraction, Purification And Biological Activities Of Pepper Extract

Capsaicin which is the essential pungent substance in the capsicum has various physiological functions. It is widely used in industry and agriculture, food, medicine, military, etc. So capsaicin is usually regarded as "soft gold". China is the biggest capsicum producing country which has rich resources, but the research to capsaicin need to further, especially for its antioxidant is blank.The article mainly research extraction technology, purification methods, antioxidation and antibacterial of capsaicin. The main results were indicated as follows:1.The organic solvent extraction of capsaicin was used and determined by UV. The optimal extraction conditions were determined by orthogonal experiment are follow-ing:70% ethanol as extraction solvent, ratio of raw material to solvent 1:4, temperature 55℃,time 4h, raw material size 40 mm2, the extracting ratio of capsaicin is 0.345%.2. Using thin layer (TLC)for identifying the capsaicin in the extract demonstrated that the kinds of capsaicin changed with the extract solvent. Acetone chloroform=1:6 as a mobile phase.Rf of capsaicin is 0.76, others'is 0.33.3. The content of capsaicin is 40% by silica gel column chromatography and the content is 29.8% by activated Carbon Adsorption. Capsaicin has the same Rf by the two purification methods.4. Spectrophotometry was used to research reductive force, scavenging capacities on DPPH·,·OH and·O2- of capsaicin. The reductive force of 0.48mg/mL capsaicin is 3.3 times than 1.26mg/mL ascorbic acid. The clearance of DPPH·increased 1.5 times,·OH increased 7.4 times,·O2- increased 2.1 times when concentration from 0.08mg/mL to 0.48mg/mL.Compared 0.48mg/mL capsaicin with 1.26mg/mL ascorbic acid, the capsaicin has low clearance of DPPH·.·OH and·O2-.The antioxidant capacity to canola oil of 2.4mg/mL ascorbic acid and 9.17mg/mL capsaicin are similar when the effect time is same. 5. The antibacterial effect of capsaicin was measured by the sticking up filter method.The bacteriostatic diameter of 0.029g/mL capsaicin to Staphylococcus aureus,Escherichia coli,Salmonella,Saccharomyces cerevisiae,S.ellipoideus,Penicillium sp and P.viridicatum are:8mm,5mm,7mm,6mm,4mm,6mm,2mm, but no antimicrobial activities on Aspergillus niger. The antimicrobial activities on bacteria was Staphylococcus aureus> Salmonella> Escherichia coli; The antimicrobial activities on yeast was:Saccharomyces cerevisiae>S.ellipoideus. The antimicrobial activities on mold was:Penicillium sp>P.viridicatum.6.The MIC and MBC were measured by double dilution tests, and the results shows the capsaicin has inhibiting effect and bactericidal effect to bacteria, but has not bactericidal effect to yeast and mold.. The MIC of capsaicin to Staphylococcus aureus,Escherichia coli,Salmonella,Saccharomyces cerevisiae,S.ellipoideus,Penicillium sp and. P.viridicatum are:0.45mg/mL,7.18 mg/mL,14.35 mg/mL,7.18 mg/mL,28.7 mg/mL,7.18 mg/mL,14.35 mg/mL; The MIC of capsaicin to Staphylococcus aureus,Escherichia coli and Salmonella are 28.7 mg/mL,14.35 mg/mL,14.35 mg/mL.7. Researching capsaicin preservative effect on dried bean.Results showed: 4.1 mg/mL capsaicin has the better anticorrosive effect to dried bean than 1%o potassium sorbet when the same time;The amount of 28.7mg/mL capsaicin from 0.03% increased to 0.14%, antibacterial rate increase 48.5%; capsaicin has the best bacteriostatic effect and the total plate count is 164cfu/g; the total plate count increased 92cfu/g when processing temperature from 30℃raise to 120℃.