摘要
采用平板计数法和滤纸片法研究了茶多酚对细菌、酵母和霉菌的抑菌活性及茶多酚质量浓度、pH值、温度和食盐质量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,而对供试的酵母和霉菌抑制作用不明显;茶多酚对供试菌种的最低抑菌质量浓度不超过1.0 g.L-1,最佳抑菌质量浓度为4.0 g.L-1;在自然pH值和中性偏碱性环境中的抑菌活性比强碱性环境的抑菌活性强;一定温度内处理不影响茶多酚的抑菌活性;食盐可增强茶多酚的抑菌活性。
The anti-microbial activities of tea-polyphenol and the effects of the factors including concentration, pH value, temperature, NaCl concentration on the anti-microbial activities were studied by plate count and filtering paper method. The results showed that tea-polyphenol had strong inhibition on bacteria activities but no distinct inhibition on yeast and mold. The minimum anti-microbial concentration of tea-polyphenol was no more than 1.0 g · L^-1 and the optimum anti-microbial concentration was 4.0 g·L^-1. Anti-microbial activities in natural pH value, neutral and low alkali environment were stronger than those in the high alkali environment. Anti-microbial activities of tea-polyphenol would not be affected in a certain temperature scope. NaC1 could strengthen the anti-microbial activity of tea-polyphenol . [Ch, 6 tab. 18 ref. ]
出处
《浙江林学院学报》
CSCD
北大核心
2005年第5期553-557,共5页
Journal of Zhejiang Forestry College
关键词
茶多酚
抑菌活性
抑菌浓度
tea-polyphenol
anti-microbial activity
anti-microbial concentration
