茶叶对白色念珠菌体外抑菌活性的实验研究

The effects of tea extractions against Candida albicans in vitro

研究安吉白茶、铁观音、大红袍不同浓度的茶浸泡液对白色念珠菌的体外抑菌活性。使用琼脂稀释法,制作含不同浓度的3种茶浸泡液平板浓度分别为1.25、2.5、5、10、20 mg/m L(n=10)。以不含茶浸泡液平板作为空白对照组。将白色念珠菌点种于各平板上,进而通过菌落计数观察实验抑菌结果。结果采用单因素方差分析,检验水准为α=0.05。两两比较采用最小显著差数法(LSD法)。发现,10 mg/m L安吉白茶浸泡液(P=0.025),2.5 mg/m L大红袍浸泡液(P=0.046)对白色念珠菌的生长有显著抑制作用,其余茶浸泡液对白色念珠菌的生长无显著影响(P>0.05)。安吉白茶与大红袍抑制白色念珠菌有效,但其有效性与茶浸泡液浓度有关,可能是潜在的义齿清洁剂。

To investigate the susceptibility of Candida albicans（ C. albicans） to the tea extractions of Anji white tea（ An G）,Tie Guanyin（ TM） and Da Hong Pao（ HM）. Agar dilution method was used for the preparation of the extractions of the three teas with the concentration of 0（ the controls）,1. 25,2. 5,5,10,and 20 mg/m L respectively. By virtue of tablet coating method,C. albicans was planted on tablets.The growth of C. albicans colonies were then detected by counting the colony forming unit（ CFU） on Sabouraud’s dextrose medium. Data were analyzed by using both One-Way ANOVA with the significance level of 5% and least significant difference test（ LSD test）. The results showed that HM at 2. 5 mg/ml and An G at 10 mg/ml decreased the CFU of C. albicans（ P 〈 0. 05）,the rest groups showed no significant difference（ P 〉 0. 05）. Anji white tea and Dahongpao can inhibit C. albicans.