Anti-microbial activities of tea-polyphenol
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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 gL-1 , 最佳抑菌质量浓度为4.0 gL-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。表6 参18Abstract: 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 gL-1 and the optimum anti-microbial concentration was 4.0 gL-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 .NaCl could strengthen the anti-microbial activity of tea-polyphenol .[ Ch , 6 tab .18 ref .]
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Key words:
- tea-polyphenol /
- anti-microbial activity /
- anti-microbial concentration
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