20种食用花茶抑菌作用比较

Evaluation of Antibacterial Activity of 20 Kinds of Edible Flower Tea

为了比较20种花茶水提物的体外抑菌活性,采用琼脂扩散法测定提取物抑菌圈,二倍稀释法测定提取物最低抑菌浓度(MIC)。结果表明,20种花茶中有15种对金黄色葡萄球菌有抑制作用,12种对大肠杆菌有抑制作用,且具抑菌活性的花茶对金黄色葡萄球菌的抑制能力明显比大肠杆菌强,表现为抑菌圈直径更大,最小抑菌浓度(MIC)值更低。紫玫瑰优于绿茶,其水提物对2种细菌表现出更好的抑制作用,对金黄色葡萄球菌的抑菌圈直径达到33 mm,最小抑菌浓度(MIC)为278μg/mL,对大肠杆菌的抑菌圈直径为13 mm,最小抑菌浓度(MIC)为1251μg/mL。该结果可为花茶中的抗菌化合物在食品工业和功能性保健产品开发利用提供一定的参考。

Twenty types of flower tea were prepared to determine their antibacterial activity in vitro.The aqueous extracts were tested by using agar diffusion method to determine their inhibitory zones,and the double dilution method was used to determine the minimum inhibitory concentration(MIC).The results showed that 15 types of flower tea had inhibitory effect on Staphylococcus aureus,and that 12 types of flower tea had inhibitory effect on Escherichia coli.All the flower tea that had antibacterial activity had obviously higher inhibitory effect on S.aureus than on E.coli,since they had an inhibition zone with larger diameter and lower MIC value in S.aureus.The purple rose tea was superior to green tea,and its water extract showed better inhibitory effect on both bacteria,with the inhibitory zones of S.aureus and E.coli being 33 mm and 13 mm in diameter,respectively,and the MIC values against these two bacteria being 278μg·mL^-1 and 1251μg·mL^-1,respectively.These results could provide reference for the development and utilization of antibacterial compounds of flower teas in the food industry and functional health products.