| 三种茶叶的抑菌作用研究 |
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| 引用本文： | 宋军霞,祁红兵,彭璐.三种茶叶的抑菌作用研究[J].农产品加工．学刊,2022(4). |
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| 作者姓名： | 宋军霞 祁红兵 彭璐 |
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| 作者单位： | 岭南师范学院地理科学学院;岭南师范学院生命科学与技术学院 |
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| 基金项目： | 岭南师范学院校内项目(2019)。 |
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| 摘 要： | 为了探究不同种类茶叶的抑菌效果及指导日常饮茶。以苏云金芽孢杆菌和大肠杆菌作为指示菌,采用滤纸片抑菌圈法测定3种茶叶对其的抑菌效果。结果表明,茶叶粗体液的抗菌效果与茶叶浓度呈正相关;3种茶叶的抑菌效果依次为茉莉花茶>铁观音>红茶(滇红);铁观音、茉莉花茶在提取时间为20 min时获得最大提取率,滇红在提取时间为50 min时,抑菌圈直径最大;铁观音分别再80℃和90℃有最大的抑菌效果,而茉莉花茶和滇红的抑菌效果都随提取温度的增加而增加。茶叶粗提物对革兰氏阳性细菌的抑制效果大于革兰氏阴性细菌;铁观音在提取质量浓度为5 mg/m L,提取时间20 min,提取温度80℃时有较好的抑菌效果。
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| 关 键 词： | 茶叶抑菌 苏云金芽孢杆菌 茶多酚 |
Study on the Antibacterial Effect of Crude Extract from Tea |
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| SONG Junxia,QI Hongbing,PENG Lu.Study on the Antibacterial Effect of Crude Extract from Tea[J].Nongchanpin Jlagong.Xuekan,2022(4). |
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| Authors: | SONG Junxia QI Hongbing PENG Lu |
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| Institution: | (College of Geographical Sciences,Lingnan Normal University,Zhanjiang,Guangdong 524048,China;School of Life Science and Technology,Lingnan Normal University,Zhanjiang,Guangdong 524048,China) |
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| Abstract: | In order to explore the different kinds of tea,the antibacterial effect and guide the daily tea. In this study,Bacillus thuringiensis and Escherichia coli were used as indicator bacteria,and the bacteriostatic effect of three kinds of tea leaves was tested by filter cake. The results showed that the antibacterial effect of tea liquor was positively correlated with tea concentration. Three kinds of tea antibacterial effect of jasmine tea> green tea> black tea. The maximum extraction efficiency was obtained when the extraction time was 20 min,and the diameter of the inhibition zone was the largest when the extraction time was 50 min;using two kinds of bacteria as the indicator bacteria,Tieguanyin respectively 80 ℃ and 90 ℃ have the largest inhibition zone diameter,and jasmine tea and Yunnan red extract with the extraction temperature increases with the increase.The crude extract of tea had more inhibitory effect on Gram-positive bacteria than Gram-negative bacteria. Tieguanyin had a good antibacterial effect when the extraction concentration was 5 mg/m L,the extraction time was 20 min,and the extraction temperature was 80 ℃. |
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| Keywords: | the bacteriostatic effect of tea Bacillus thuringiensis tea polyphenols |
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