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《Journal of Anhui Agricultural Sciences》 2007-29
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Study on the Bacteriostasis of Capsaicin in Capsicum Annuum

WU Ying et al(College of Food and Bioengineering,Henan University of Sciences and Technology,Luoyang,Henan 471003)  
[Objective] The study aimed to provide technical reference and basic data for the development and Utilization of capsaicin in China.[Method] With the capsaicin extracted by organic solvent extraction as material,its bacteriostasis characters on 7 strains of bacterial,yeast and mold were studied through filter paper diffusion.[Result] The bacteriostasis order of capsaicin on 7 kinds of strains was Staphylococcu saureus Bacillus subtilis Escherichia coli Saccharomyces cerevisiae S.ellipoideus Aspergillus niger Penicillium,and the bacteriostasis effect on the 5 ahead strains was more obvious.The bacteriostasis effect of capsaicin was better under neutral condition than that under acidic and basic conditions.Along with the temperature increasing,the bacteriostasis activities on bacterial,yeast and mold in the capsaicin solution treated with different temperatures all had some decrease,but their change difference was not significant.[Conclusion] Capsaicin had stronger bacteriostasis on bacterial,second bacteriostasis on yeast and weaker bacteriostasis on mold.And it could keep good bacteriostasis activity in wider change scopes of temperature and pH.
【Fund】: 河南科技大学人才引进基金资助(编号:09001151)
【CateGory Index】: S641.3
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