茶多酚对肉源腐败菌和致病菌的抑制效果  

Inhibitory effect of tea polyphenols on spoilage organisms and pathogens of meat origin

作　　者：王文娟[1] 孙京新[1] 罗欣[2] 黄明[3] 

机构地区：[1]青岛农业大学食品学院,青岛266109 [2]山东农业大学食品科学与工程学院,泰安271018 [3]南京农业大学教育部肉品加工与质量控制重点实验室,南京210095

出　　处：《食品科技》2010年第2期102-105,共4页Food Science and Technology

基　　金：国家科技支撑项目科研专项经费(2007BAD70B01);"十一五"国家863计划重点项目(2008AA100804)

摘　　要：研究了茶多酚对肉源荧光假单胞菌、鼠伤寒沙门氏菌、大肠杆菌、金黄色葡萄球菌的抑制效果。设计不同浓度茶多酚溶液(0.0%、0.5%、1.0%、2.0%、2.5%),采用滤纸片法评判抑制效果。结果表明,茶多酚溶液(0.5%、1.0%、2.0%、2.5%)对荧光假单胞菌有极显著的抑制效果(P<0.01),常用的防腐剂山梨酸钾(1.0%)对其抑制效果却不显著(P>0.05)。茶多酚溶液(1.0%、2.0%、2.5%)和山梨酸钾溶液(1.0%)对鼠伤寒沙门氏菌、大肠杆菌、金黄色葡萄球菌有极显著的抑制效果(P<0.01),茶多酚溶液(0.5%)对鼠伤寒沙门氏菌、大肠杆菌、金黄色葡萄球菌无显著的抑制效果(P>0.05)。通过茶多酚溶液的浓度与4种菌抑菌圈直径的直线相关图可以看出,茶多酚溶液的浓度与鼠伤寒沙门氏菌抑菌圈直径的相关系数最大,荧光假单胞菌次之,其次是金黄色葡萄球菌、大肠杆菌。The inhibitory effect of tea polyphenols on Pseudomonas fluorescens, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus from meat was studied. Different concentrations of tea polyphenols solutions （0.0%, 0.5%, 1.0%, 2.0%, 2.5%） were prepared, and their inhibitory effect were measured based on filter paper method. The results showed that the inhibitory effect of 0.5%, 1.0%, 2.0% and 2.5% tea polyphenols on Pseudomonas fluorescens were significant（P0.01） but not significant with potassium sorbate（P0.05）. The inhibitory effect of （1.0%, 2.0%, 2.5%） tea polyphenols and （1.0%） potassium sorbate on Salmonella typhimurium, Escherichia coli and Staphylococcus aureus were significant （P 0.01） and that of 0.5% tea polyphenols on Salmonella typhimurium inhibition zone diameter has the largest correlation coefficient, followed by Pseudomonas fluorescens, Staphylococcus aureus and Escherichia coli.

关 键 词：茶多酚 荧光假单胞菌 鼠伤寒沙门氏菌 大肠杆菌 金黄色葡萄球菌 抑制效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]