茶多酚的抗氧化和抑菌活性及其增效剂

The anti-oxidation and anti-microbial activities of tea polyphenols and its increased reagents

论述了茶多酚的抗氧化和抑菌活性机理,其中起重要作用的是茶多酚分子内的多个酚羟基。在抗氧化过程中,其酚羟基具有供氢体的活性,阻断自由基的链式反应。在抑菌过程中,其酚羟基可与蛋白质分子中的氨基或羧基结合,其疏水性的苯环结构也可与蛋白质发生疏水结合,茶多酚与蛋白质之间的这种多点结合作用阻止了细菌的侵染,使其具有抑菌性。作为增效剂,有机酸、β-胡萝卜素等能够增强茶多酚的抗氧化性能;壳聚糖、食盐等能够增强茶多酚的抑菌活性,维生素类既能够增强茶多酚的抗氧化性能又能增强其抑菌作用。

Tea polyphenols is a new natural antioxidant and has very strong inhibition activities. It had the broad prospects for development. The paper summarized the anti-oxidation and anti-microbial activities of tea polyphenols. More than one polyphenol hydroxyl group are important. During anti-oxidation, polyphenol hydroxyl group prevents the reaction of freedom group. During anti - microbial, polyphenol hydroxyl group combines amino or carboxyl group. The structure of hydro-phenyl groups combined to proteins that prevent the infectioned of bacteria. Organic acids and the extract of carrot increase the anti-oxidation of tea polyphenols. Carapace-polysaccharid, and salt increased the anti-microbial activities of tea polyphenols. The vitamins increased not only the anti-oxidation but also antimicrobial activities of tea polyphenols.