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Capsaicin (Capsaicin), also known as the capsaicin in chili spicy fruit ingredients, with a variety of physiological effects, widely used in industry, agriculture, food, medicine, the military, etc., there are \Our country is pepper cultivation big country with rich resources, but needs further study capsaicin, particularly its antioxidant research have not yet been reported. In this thesis, pepper extract capsaicin extraction, purification, capsaicin extracts antioxidant and antibacterial effects. The results are as follows: 1 using ethanol, methanol, acetone and other organic solvent extraction of capsaicin, the use of UV-Vis photometer capsaicin through the extraction rate. Through orthogonal test capsaicin optimum extraction conditions: the use of 70% ethanol as an extraction solvent, solid-liquid ratio of 1:4, extraction temperature 55 ℃, extraction time using 4h, the particle size of 40 mesh pepper, yield of 0.345% capsaicin. (2) by screening, selection of acetone: chloroform = 1:4, acetone: chloroform = 1:6, petroleum ether: acetone = 2:1 mixed solvent of six thin layer chromatography as the developing solvent capsaicin, capsaicin and draw separated from other components of the best acetone solvent system: chloroform = 1:6, the capsaicin Rf value = 0.76, while the other components of the Rf value = 0.33. 3 was purified by column chromatography method, was 40.0 pepper alkali content %, active carbon adsorption proceeds pepper alkali content of 29.8%, two kinds of purification method proceeds by TLC analysis of capsaicin, capsaicin same Rf value (Rf = 0.80). 4 using spectrophotometric determination of capsaicin reducing power, scavenging DPPH ·, · OH and. O2-ability. The results show that capsaicin 0.48mg/mL 1.26mg/mL reducing power of ascorbic acid is 3.3 times, when the concentration of capsaicin gt; 0.32mg/mL increased rapidly reducing power; capsaicin concentration increased from 0.08mg/mL 0.48mg/mL when its on DPPH scavenging rate increased by 1.5 times, on · OH scavenging rate increased by 7.4-fold on. O2-clearance rate increased by 2.1 times; 0.48mg/mL capsaicin ascorbic acid than 1.26mg/mL on DPPH scavenging rate 3.01% on. OH scavenging rate 62.31% on. O2-scavenging rate 43.81%. Duration of action is the same, 2.4mg/mL ascorbic acid and capsaicin 9.17mg/mL for similar antioxidant effect of rapeseed oil. 6 using filter paper method antibacterial effect of capsaicin, the results showed that capsaicin has a broad-spectrum antimicrobial effect, 0.029g/mL capsaicin against Staphylococcus aureus, Escherichia coli, Salmonella, brewer's yeast, wine yeast, Penicillium , green mold antibacterial diameters: 8mm, 5mm, 7mm, 6mm, 4mm, 6mm, 2mm, no inhibitory effect on Aspergillus niger; visible capsaicin inhibitory effect on bacteria as: Staphylococcus aureus gt; Salmonella gt ; E. coli; inhibitory effect on the yeast as: brewer's yeast gt; wine yeasts; inhibitory effect on mold as: Penicillium gt; green mold. 7 cups dilution method using capsaicin minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), results showed that both capsaicin bacteria have strong antibacterial effect bactericidal effect on mold and yeast no bactericidal effect, can only play the role of inhibition. Capsaicin against Staphylococcus aureus, Escherichia coli, Salmonella, brewer's yeast, wine yeast, Penicillium, green mold the minimum inhibitory concentration: 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; against Staphylococcus aureus, Escherichia coli, Salmonella minimum bactericidal concentration: 28.7 mg / mL, 14.35 mg / mL, 14.35 mg / mL. 8 By Dougan in antiseptic effect study, the results showed that: 4.1 mg / mL of 1 ‰ capsaicin and potassium sorbate treatment Dougan, insulation 24h, the total number of colonies measured the former than the latter less 23cfu / g; insulation 48h, the total number of colonies of the former than the latter 15cfu / g, seen holding time ≤ 48h, 4.1mg/mL capsaicin better than 1 ‰ preservative potassium sorbate good. 28.7mg/mL capsaicin added increased from 0.03% to 0.14%, its inhibition rate increased by 48.5%; 28.7mg/mL capsaicin, its adding 0.14%, bacteriostatic effect in a neutral environment to achieve the most Good, Dougan total number of colonies was 164cfu / g, low; 28.7mg/mL capsaicin, 0.14% addition level, temperature rises from 30 ℃ to 120 ℃, the total number of colonies of 92cfu / g, see capsaicin antiseptic has a wide temperature range.
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