茶多酚的制备及其抑菌活性的研究

Preparation and antimicrobial activities of tea polyphenols

以精制绿茶粉为原料,制备茶多酚。采用滤纸片法和平板计数法研究了制备所得的茶多酚对供试细菌和酵母的抑菌活性及茶多酚浓度、与菌种作用时间、pH值、温度和氯化钠浓度对抑菌活性的影响。结果表明:茶多酚对细菌有较强的抑菌活性,而对供试的酵母抑制作用不明显;茶多酚对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌的最低抑菌浓度分别为6.25%、12.5%、25%;茶多酚的浓度越高,与菌种作用时间越长,抑菌活性越强;在弱碱性环境中的抑菌活性最强;一定温度内处理不影响茶多酚的抑菌活性;氯化钠能增强茶多酚的抑菌活性。

Using green tea powder, tea polyphenols was prepared. The antimicrobial activities of tea polyphenols and the effects of the factors including concentration, time, pH value, temperature, NaCI concentration on the antimicrobial activities were studied by plate count and filtering paper method. The results showed that tea polyphenols had strong inhibition on bacteria activities but no distinct inhibition on yeast. The minimum antimicrobial concentration of tea polyphenols was 6.25% to Staphylococcus aureus, 12.5% to Bacillus subfilis, 25% to Escherichia coil. The higher concentration of tea polyphenols and the longer the tea polyphenols interact with microble, the stronger was antimicrobial activity. Antimicrobial activities in low alkali environment were strongest. Antimicrobial activities of tea polyphenols would not be affected in a certain temperature scope. NaCI could strengthen the antimicrobial activity of tea polyphenols.