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《Food Science》 2006-08
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Study on Antibacterial Activity of Capsaicin

WEI Yu-xi1,SHUAI Li2,GUO Dao-sen1,LI Shan2,WANG Fu-li1,AI Gui-hua1(1.Department of Biology,Qingdao University,Qingdao 266071,China;2.Department of Environmental Sciences,Qingdao University,Qingdao 266071,China)  
Capsaicin from Capsicum annuum is one of the principle substances which have many important biological activities in food and medicine.In this paper its antibacterial activity was studied through the method of stiletto on capsaicin crystal.The results showed that capsaicin has strong antibacterial activity to bacteria supplied,but weak to mold.Furthermore,its concentration affects the antibacterial activity,and no inhibition effect is found when the concentration of capsaicin is less than 0.0125mg/ml.It indicated that capsaicin can be a good antibacterial agent as well as a pungent agent.
【CateGory Index】: S641.3
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