茶多酚抑菌作用研究进展及作为天然防霉剂的开发前景  

Research progress on bacteriostasis of tea polyphenols and its development prospect as natural antifungal agent

作　　者：王娟 裴英鸿 程丽佳[2] 景林 WANG Juan;PEI Ying-hong;CHENG Li-jia;JING Lin(School of Public Health Chengdu university of TCM,Chengdu 610075;Medical College of Chengdu University,Chengdu 610106)

机构地区：[1]成都中医药大学公共卫生学院,成都610075 [2]成都大学医学院,成都610106

出　　处：《中国食品添加剂》2020年第11期130-138,共9页China Food Additives

基　　金：成都市科技局技术创新研发项目(2018-YFYF-00054-SN);肉类加工四川省重点实验室开放基金(19-R-04)。

摘　　要：茶多酚是一种天然的多效、广谱抑菌物质,本文主要对茶多酚抑菌作用、机理及应用进行了综述,并探讨其作为天然防霉剂的开发意义。目前对茶多酚抑菌性的研究对象多为细菌,对真菌的研究较少,对霉菌的研究更为稀缺;目前食品行业亟待开发出更多更为天然、安全的防霉防腐剂。深入研究茶多酚对霉菌的抑制作用及机理,可扩展其在食品防霉剂中的应用,对天然防霉剂的开发和应用具有积极作用。Tea polyphenols is a natural multi-effect and broad-spectrum antibacterial substance. In this paper,the antibacterial mechanism and the applications of tea polyphenols were reviewed,and the development significance of tea polyphenols as natural antifungal agents was discussed. At present,the research of the antibacterial property of tea polyphenols is mainly on bacteria,but there is very little research on fungi,and more scarce on mold. Today,developing more natural and safe anti-mold preservatives is urgent in food industry.Therefore,studies on the inhibitory effect and mechanism of tea polyphenols on mold are very necessary. This study plays a positive role in the development and application of natural antifungal agent.

关 键 词：茶多酚 抑菌剂 作用机理 防霉剂 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.7[轻工技术与工程—食品科学与工程]