茶叶中污染微生物分析及茶多酚抑菌性研究  

Analysis of contaminant microorganisms in tea and research on bacteriostasis of tea polyphenols

作　　者：周婀[1,2] 丁胜 王金菊[1] 王艳萍[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]康师傅控股研发中心,天津300457

出　　处：《饮料工业》2010年第5期18-21,共4页Beverage Industry

摘　　要：对茶饮料中茶叶原料的微生物种类进行了分析、鉴定,并对茶多酚对茶叶中污染微生物的抑菌性进行了研究。结果表明,茶叶中主要污染微生物是枯草芽孢杆菌、阴沟肠杆菌和黑曲霉。当茶饮料中茶多酚含量大于0.6g/L时对枯草芽孢杆菌有很好的抑制作用,而茶多酚含量小于1.2g/L时对阴沟肠杆菌、黑曲霉无抑制作用。实验表明正常的杀菌条件可将阴沟肠杆菌和黑曲霉杀死。因此为保障产品安全,建议茶饮料的茶多酚含量大于0.6g/L。The type of microorganisms in tea used for tea drink production was analyzed and identified, and the bacteriostasis of tea polyphenols on the contaminant microorganisms in it was studied. The results showed that B. stubillus, E. cloacae and AspergiUus niger were major contaminant microorganisms in the tea. Tea polyphenols 〉 0.6 g/L could effectively inhibit the growth of B. stubillus, but, at 〈 0.6 g/L, had no inhibition on the growth of E. cloacae or Aspergillus niger. On the other hand, E.cloacae and AspergiUus niger could be sterilized under ordinary sterilization conditions. So, to guarantee product safety, it＇s suggested that tea polyphenols in tea drinks be more than 0.6 g/L.

关 键 词：茶多酚 抑菌性 茶饮料 

分 类 号：TS272.7[农业科学—茶叶生产加工]