茶多酚与茶皂素及其复配液的抑菌作用研究

Study on antibacterial activities of tea polyphenols and tea saponin and their blends

采用牛津杯法,研究不同浓度茶皂素、茶多酚单独使用与复配使用对食品常见污染菌金黄色葡萄球菌和大肠杆菌的抑菌作用。结果表明,茶多酚、茶皂素及其复配液对金黄色葡萄球菌和大肠杆菌均有不同程度的抑制作用,差异具有统计学意义(p<0.05),呈现随浓度增大其抑菌作用越强的趋势;茶皂素和茶多酚复配使用时表现出明显的协同抑菌作用,复配液抑菌效果与浓度成正相关,特别是一定浓度的茶皂素中复配不同浓度的茶多酚对两种菌的抑制作用明显强于同浓度茶皂素的抑菌活性;同时,同浓度的茶多酚、茶皂素及其复配液对大肠杆菌的抑制作用均强于对金黄色葡萄球菌的抑制作用。研究显示,茶多酚、茶皂素及其复配液均具有良好的抑菌效果,抑菌作用与浓度成正相关。

To evaluate the antibacterial activities of tea saponin and tea polyphenols and their blends on Escherichia coli and Staphylococcus aureus of common pollutant and pathogenic bacteria in foods,the Oxford Cup method were used to study their antibacterial activities. The results showed that tea polyphenols and tea saponin and their blends could significantly inhibit Staphylococcus aureus and Escherichia coli（p〈0.05）,the antibacterial effect gradually increased along with the increasing concentration of tea saponin and tea polyphenols,and the inhibition was enhanced with their increasing concentration. Tea saponin and tea polyphenols demonstrated a synergistic inhibitory effect on Escherichia coli and Staphylococcus aureus and synergistic inhibitory effect was enhanced with their increasing concentration. Tea saponin mixed with different concentration of tea polyphenols had better antibacterial effect than the same concentration of tea saponin. The inhibition effect of tea saponin and tea polyphenols and their blends on Escherichia coli was stronger than Staphylococcus aureus. Studies showed that tea saponin and tea polyphenols and their blends had significant antibacterial activities,and the antibacterial effect gradually increased along with their increasing concentration.