茶多酚及其金属离子对肉源腐败菌和致病菌抑制效果的研究  

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

作　　者：廖春丽[1] 周亚巍[1] 周凯[1] 孙宁聪 胡继勇[2] 孙婕[1] 

机构地区：[1]河南城建学院生命科学与工程学院,平顶山467036 [2]河南城建学院化学与材料工程学院,平顶山467036

出　　处：《食品科技》2015年第1期292-296,共5页Food Science and Technology

基　　金：河南省科技厅攻关项目(2012B115)

摘　　要：研究了茶多酚、p H及其金属离子(K+、SO42、Ba2+、Cl-、Mn2+、Cu2+、Na+和Fe3+)对肉源荧光假单胞菌、沙门氏菌、大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑制效果。设计不同浓度茶多酚溶液、不同p H和选择不同的金属离子,采用滤纸片法评判抑制效果。结果表明,茶多酚对供试菌有较强的抑菌活性,常用的防腐剂山梨酸钾对其抑制效果却不显著。茶多酚的浓度越高,抑菌活性越强。在弱碱性(p H=8)环境中的抑菌活性最强。茶多酚与金属离子络合对供试菌作用不明显的金属离子有K+、SO42-、Ba2+、Cl-;作用明显的金属离子有有Mn2+、Cu2+、Na+、Fe3+,其中茶多酚与Cu2+络合后对金黄色葡萄球菌的抑菌效果最好,提高了27.6%;茶多酚与Mn2+络合后对大肠杆菌的抑菌效果最好,提高了33.7%。The inhibitory effect of tea polyphenols, p H and metal ions（K^＋, SO4^2-, Ba^2＋, Cl^-, Mn^2＋, Cu^2＋, Na^＋and Fe^3＋） on Pseudomonas fluorescens, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Bacillus subtilis from meat was studied. Different concentrations of tea polyphenols solutions, different p H and different metal ions were prepared, and their inhibitory effect were measured based on filter paper method. The results showed that tea polyphenols had strong inhibition on the tested bacteria activities but no significant inhibition on commonly preservatives potassium sorbate. The higher the concentration of tea polyphenols, antibacterial activity is stronger. In weak alkaline（p H=8） showed the strongest antibacterial activity in the environment. Tea polyphenol complexation with metal ions K^＋, SO4^2-, Ba^2＋, Cl^- on the tested metal ions bacteria effect were not obvious; While metal ions Mn^2＋, Cu^2＋, Na^＋, Fe^3＋were obvious, the inhibitory effect on Staphylococcus aureus tea polyphenol complexation with Cu^2＋ after the best, up to 27.6%; the best antibacterial effect on Escherichia coli tea polyphenol complexation with Mn^2＋, increased by 33.7%.

关 键 词：茶多酚 金属离子 荧光假单胞菌 沙门氏菌 大肠杆菌 金黄色葡萄球菌 枯草芽孢杆菌小球藻 滤纸片法 

分 类 号：TS201.3[轻工技术与工程—食品科学]