花椒籽提取物对副溶血弧菌抑菌作用的研究

Antimicrobial effect of pepper seed extract on Vibrio parahaemolyticus

中文关键词:  花椒籽提取物  副溶血弧菌  抑菌作用  牛津杯法

英文关键词:pepper seed extract  Vibrio parahaemolyticus  antimicrobial effect  Oxford cup method

中文摘要:

      目的 研究花椒籽提取物对副溶血弧菌的抑制效果。方法 采用无水乙醇提取花椒籽, 采用牛津杯法, 比较不同提取条件下花椒籽提取物对副溶血弧菌的抑制作用。结果 100%的花椒籽提取物抑制副溶血弧菌效果最好; 最小抑菌浓度和最小杀菌浓度均为12.50 mg/mL。温度升高不利于花椒籽提取物抑菌效果的发挥, 适宜温度范围为20~40 ℃; 酸性及中性环境中抑菌效果明显, pH为7.0时, 花椒籽提取物抑菌作用最强; 紫外照射可使花椒籽提取物菌能力减弱。结论 花椒籽提取物对副溶血弧菌有明显抑制效果, 抑菌效果随提取条件的改变而改变。

英文摘要:

      Objective To investigate the antimicrobial effect of pepper extract on Vibrio parahaemolyticus. Methods Pepper seeds were extracted by absolute ethyl alcohol and the antimicrobial effects on Vibrio parahaemolyticus under different treatment conditions were compared by the Oxford cup method. Results A hundred percent of the pepper seed extract had the most obvious inhibitory effect on Vibrio parahaemolyticus. The minimum inhibitory concentration and the minimum bactericidal concentration were both 12.50 mg/mL. The inhibitory effect of pepper seed extract decreased with the increasing temperature and the suitable temperature range was 20~40 ℃. The pepper seed extract could obviously inhibit Vibrio parahaemolyticus under acid and neural conditions, and it showed the strongest bactericidal effect when pH value was 7.0, however the inhibitory effect decreased by ultraviolet irradiation. Conclusion Vibrio parahaemolyticus can be obviously inhibited by pepper seed extract and the inhibitory effect changes with the extract conditions.