茶多酚防腐作用初探

Study on Preservative of Tea Polyphenols

测定了不同浓度的茶多酚影响常见微生物的抑菌圈直径及茶多酚的最低抑菌浓度.结果表明,茶多酚对细菌的生长有一定的抑制效果,对酵母菌和霉菌的生长抑制效果较弱;茶多酚对大肠杆菌的最低抑菌浓度为40g/L,对枯草芽孢杆菌的最低抑菌浓度为80g/L,对金黄色葡萄球菌的最低抑菌浓度为160g/L.

Both the inhibition zone diameter and the minimum inhibitory concentration of common microorganisms affected by tea polyphenols of different concentrations were measured in this paper. The results showed that the effect of tea polyphenols on inhibiting bacteria is strong, that the effect on inhibiting yeast and mold is weak, that the minimum concentration of inhibiting Escherichia coli is 40g/L, that the minimum concentration of inhibiting Bacillus subtilis is 80g/L, and that the minimum concentration of inhibiting Staphylococcus aureus is 160g/L.