茶叶提取物的抑菌作用研究  

Antibacterial Property of Tea Extract

作　　者：赵艳琳[1] 张正健[1,2] 杨立颖[1] 

机构地区：[1]天津科技大学,天津300222 [2]中国轻工业食品包装材料与技术重点实验室,天津300222

出　　处：《包装工程》2017年第11期30-33,共4页Packaging Engineering

基　　金：天津市应用基础与前沿技术研究计划(15JCQNJC42300)

摘　　要：目的分析浸提温度、料液比、浸提时间、乙醇质量分数等条件对茶叶提取物抑菌性能的影响,并研究茶叶提取物的抑菌能力。方法利用超声波辅助浸提法提取茶叶中的有效成分,利用纸片扩散法、两倍稀释法对提取物进行抑菌和稳定性分析。结果茶叶的最佳提取条件中浸提温度为70℃,料液比(茶叶粉末质量与乙醇体积的配比)为1∶10 g/m L,浸提时间为30 min,乙醇质量分数为75%。茶叶提取物抑制4种供试菌生长时的最小体积分数均为2.5%,且在1个月内其抑菌能力均保持在95%以上。结论茶叶提取物具有较好的抑菌性能。The work aims to analyze the effects of extraction temperature, solid-liquid ratio, extraction time and ethanol mass fraction, etc. on tea extract and study the antibacterial properties of tea extract. The active components of tea were extracted by ultrasonic assisted extraction. The antimicrobial properties and stability of the extract were analyzed by the method of paper diffusion and the double dilution method. The optimal extraction conditions of tea were extraction temperature of 70 ℃, solid-liquid ratio （ratio of tea powder mass and ethanol volume） of 1 ： 10 g/mL, extraction time of 30 min and ethanol mass fraction of 75%. The minimum volume fraction of tea extracts for inhibiting the growth of 4 kinds of tested bacteria was 2.5%. Within one month, the antibacterial ability was stable and kept above 95%. The tea extract has good antibacterial properties.

关 键 词：超声波辅助浸提 茶叶提取物 抑菌 

分 类 号：TB484.6[一般工业技术—包装工程]