茶多酚对微生物生长影响的研究进展  

Research progress of Tea Polyphenols on Growth of Microorganisms

作　　者：王丽[1] 许奇[1] 徐顺[1] 张韦[1] 黄莹[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2013年第7期1737-1741,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(31000781);2012年度国家级大学生创新创业训练计划项目(201210564138)

摘　　要：茶多酚是茶叶中酚类物质及衍生物的总称,作为天然抗氧化剂,可添加与食品中,同时,一定量的茶多酚对微生物有特殊的调节作用。本文系统地介绍了茶多酚的有效成分、茶多酚抑制有害菌和促进有益菌生长的机理、以及茶多酚的生产应用。研究表明,茶多酚起抑菌作用的主要成分是黄烷醇和儿茶素,其对近百种致病细菌具有广谱抑制作用,而对双歧杆菌、乳酸菌等有益菌群具有较好的增殖作用。茶多酚独有的特殊生物活性功能以及双向调节微生物的作用将在食品加工、保藏、医药、养殖业等领域发挥越来越重要的作用。Tea polyphenols,the phenolic compounds and their derivatives in tea,are a kinds of natural antioxidants used as food additivesplays,which have a strong role in metabolic regulation of microorganisms.This paper systematically introduced the active components of tea polyphenols,the mechanism of their inhibitory effects on harmful bacteria and promotion effects on beneficial bacterium and their application.Research showed that the main component of tea polyphenols was yellow paraffin and catechins which exerted an enormous function on prevention of bacteria growth and have a broad spectrum of inhibition of pathogenic bacteria while it had good proliferation effect on Bifidobacterium and Lactobacillus bacteria.The special bioactive function and bidirectional regulation of tea polyphenols will have increasingly important effects on the field of food processing,preservation,medicine,aquaculture industry and other fields.

关 键 词：茶多酚 抑菌 机理 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]