不同年份白茶抑菌效果研究  

Study on anti- bacterial activities of white tea produced in different years

作　　者：何水平[1] 李晓静[1] 罗婵玉 郭春芳[1,2] 孙云[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建教育学院,福建福州350001

出　　处：《食品工业科技》2016年第14期164-168,190,共6页Science and Technology of Food Industry

基　　金：福建省现代农业(茶叶)产业技术体系项目(2060302闽财指[2015]0640号);国家自然科学基金(31270735)

摘　　要：采用牛津杯法和倍比稀释法,对不同年份生产的白茶抑制两种肠道致病菌——金黄色葡萄球菌和福氏志贺氏菌的活性进行测定,探讨其主要生化成分与其抑菌活性的相关性。结果表明:白茶生产年份和其抑菌活性的相关性达到显著性水平(p<0.05),当年生产的白茶抑菌效果最佳,随着贮藏时间的延长,抑菌效果呈减弱趋势;通过通径分析,获得主要生化成分与金黄色葡萄球菌抑菌圈直径的线性回归方程为Y_1=30.121+0.818X_3(茶多酚)-6.798X_4(咖啡碱)+0.753X_5(黄酮)+0.296X_6(有机酸),主要生化成分与福氏志贺氏菌抑菌圈直径的线性回归方程为Y_2=1.996-0.173X_1(水浸出物)+0.384X_5(黄酮)+0.831X_7(色度L*值),表明白茶中主要生化成分在抑菌效果中发挥着重要作用。Oxford cup and double dilution methods were used to study the anti- bacterial activities of old white tea on Staphylococcus aureus and Shigella. To discuss the correlation between biochemical components and antibacterial circle diameter.Results showed that the correlation between year and anti- bacterial activities reached significant level,the anti- bacterial effect of white tea produced lately was the best.The antibacterial ability showed a trend of decrease with the extension of storage time,through path analysis,the linear regression equation of main biochemical components and Staphylococcus aureus antibacterial circle the diameter was got,Y_1= 30.121 ＋ 0.818X_3（ tea polyphenols）- 6.798 X_4（ caffeine） ＋ 0.753 X_5（ flavones） ＋ 0.296 X_6（ organic acids）. The linear regression equation of main biochemical components and Shigella antibacterial circle the diameter was got,Y_2= 1.996-0.173X_1（ water extract） ＋ 0.384 X_5（ flavones） ＋ 0.831 X_7（ color L＊）. The equations show that main biochemical components play important roles in anti- bacterial activities of white tea.

关 键 词：白茶 抑菌效果 金黄色葡萄球菌 福氏志贺氏菌 

分 类 号：TS272[农业科学—茶叶生产加工]