不同种类茶叶茶多酚对细菌生长的抑制作用

Different types of tea polyphenols on inhibition of bacterial growth

目的探讨不同种类茶叶中茶多酚对细菌生长的抑制作用。方法提取茶多酚,配成不同浓度的溶液;纸片法测定茶多酚(浓度为140mg/ml、120mg/ml、100 mg/ml、80 mg/ml、60 mg/ml、40mg/ml)对大肠杆菌、金黄色葡萄球菌及枯草杆菌的抑菌作用;比较抑菌效果。结果三种茶叶的茶多酚对供试细菌均有抑制作用,但不同茶叶的茶多酚对细菌的抑制作用不同,不同种类茶叶茶多酚对同一菌种的抑制作用亦不同。结论不同种类茶叶的茶多酚对细菌生长均有一定的作用。

Objective Investigate the inhibitory effect of different types of tea-polyphenols on bacterial growth. Methods Extracting tea polyphenols formulated solutions of different concentrations; paper Determination polyphenols （at a concentration of 140 mg/ml, 120 mg/ml, 100mg/ml, 80 mg/ml, 60 mg/ml, 4omg/ml） inhibitory effect of Escherichia coli, Staphylococcus aureus and Bacillus subtilis; comparative antibacterial effect. Results Three kinds of tea polyphenols inhibit bacteria on the test, but different tea polyphenols on the inhibition of different bacteria, different types of tea polyphenols on the inhibition of the same species is also different. Conclusion Different types of tea polyphenols on bacterial growth have a certain role.