植物多酚抑菌作用的对比研究

Comparison on the antimicrobial activity of polyphenols extracts on some species of spoil organisms

滤纸片法测定了不同浓度的植物多酚对不同供试菌株的抑制作用。结果显示,三种植物多酚对供试菌都有一定的抑菌作用,它们对细菌的抑菌效果比对酵母、霉菌的更明显;三种植物多酚都有较宽的抑菌活性pH范围,经60℃、8O℃、100℃水浴处理15m in后仍能保持原有的抗菌效力。和其它两种植物多酚相比,茶多酚的抑菌效力更为显著,抑菌活性pH值范围更宽,热稳定性更好。

In this paper,the antimicrobial effects of different polyphenols extracts were investigated on five species spoilage organisms：Escherichia coli,Staphylococcus aureus,S.typhimurium,Saccharomyces cerevisiae and Penicillium sp.The results showed that the three polyphenol could effectively delayed the growth of that five species spoilage organisms,and the antimicrobial effects on bacteric was stronger than yeast and mold.The experimental results demonstrated that three polyphenols have wider pH range,and the three polyphenols can keep intrinsic antimicrobial effect after being treated by 60℃,80℃ and 100℃ water bath holding 15 minute,and the tea polyphenol had quite well antimicrobial effects,wider pH range,much better heat stability on antimicrobe than the others.