饮用水消毒中茶多酚抑菌机理的研究进展  

RESEARCH PROGRESS OF ANTIBACTERIAL MECHANISM OF TEA POLYPHENOLS IN DRINKING WATER DISINFECTION

作　　者：冯萃敏[1] 杨童童 王晓彤[1] 谢寒[1] 钱宏亮[2] 

机构地区：[1]北京建筑大学城市雨水系统与水环境省部共建教育部重点实验室,北京100044 [2]北京市市政工程设计研究总院有限公司,北京100037

出　　处：《环境工程》2016年第4期6-11,共6页Environmental Engineering

基　　金：国家水体污染控制与治理科技重大专项:河网城市雨水径流污染控制与生态利用关键技术研究与工程示范(2011ZX07301-004)

摘　　要：饮用水消毒关系着人类的身体健康,茶多酚作为绿色消毒剂具有良好的消毒作用及消毒持续性,无毒副作用。对茶多酚的抑菌机理进行系统的综述,介绍了茶多酚对菌体正常生理形态的改变、对细胞壁膜的破坏、对蛋白质合成和表达的阻碍以及对遗传物质的作用,并阐述了酚羟基与金属离子、蛋白质的络合作用,以及酯官能团、聚合度对儿茶素抑菌效能的影响,为茶多酚在饮用水消毒中的应用提供理论基础。Drinking water disinfection is related to human health. Tea polyphenols as a green disinfectant has good disinfection effect and sustainability,and non-toxic side effects. The antibacterial mechanism of tea polyphenols is reviewed systematically in this paper,which includes the effects of tea polyphenols on cell normal physiological and morphological changes,the destruction of the cell wall and membrane,the obstacles to protein synthesis and expression,and the damage to genetic material; besides,it expounds the complexation of phenol hydroxyl with metal ions and proteins,and effect of ester groups and degree of polymerization on the antimicrobial efficacy. It provides a theoretical basis for the application of tea polyphenols in disinfection of drinking water.

关 键 词：消毒 茶多酚 细菌 抑菌机理 

分 类 号：R123.6[医药卫生—环境卫生学]