六种茶叶对口腔常见致病菌的抑菌作用  

BACTERIOSTASIS OF TEA TO ORAL COMMON PATHOGENIC BACTERIA

作　　者：任蕾[1] 杨圣辉[1] 果梅英[1] 

机构地区：[1]首都医科大学口腔医学院北京口腔医学研究所,100050

出　　处：《北京口腔医学》2003年第2期91-93,117,共4页Beijing Journal of Stomatology

摘　　要：目的 :选用普通绿茶、龙井茶、红茶、茉莉花茶、紫阳茶、乌龙茶的水浸液对龋齿致病菌和牙周炎可疑致病菌变形链球菌、牙龈卟啉单胞菌、中间普氏菌、具核梭杆菌进行抑菌研究。探讨饮茶防龋的作用及防牙周病的可能性。方法 :6种茶叶的水浸液倍比稀释 5个浓度 ,用杯碟法对 4种细菌进行抑菌实验 ,测量抑菌环直径。结果 :6种茶较高浓度的水浸液 (2 4mg/ml)均对变链菌都有抑菌作用 ;普通绿茶、红茶、茉莉花茶、乌龙茶水浸液饮用浓度 (12mg/ml)即对变链菌有抑菌作用 ;普通绿茶水浸液在低浓度 (6mg/ml)对变链菌就有抑菌作用。普通绿茶和红茶水浸液在饮用浓度 (12mg/ml)对具核梭杆菌有很好的抑菌效果 ;普通绿茶和茉莉花茶的水浸液浓度在 4 8mg/ml对牙龈卟啉单胞菌有抑菌作用。高浓度 (4 8mg/ml)的普通绿茶水浸液对牙龈卟啉单胞菌、中间普氏菌、变形链球菌、具核梭杆菌均有抑菌作用。结论Objective:To evaluate the inhibitory effect of green tea,longjing green tea,black tea,scented tea,Ziyang tea and oolong tea on Streptococcus mutans (s.m),Porphynomonas gingivais (P.g),Prevatella intermedia (P.i) and Fusobacterium nucleatum (F.n).Methods:Six kinds of tea were diluted into five concentrations.The inhibitory effects of these soaking extracts were investigated on four kinds of bacteria with Cup plate method and the diameter of bacterin inhibited ring was measured.Results:Higher concentration of soaking extract (24 mg/ml) could inhibit S.m.When soaking extract concentration of green tea,black tea,scented tea and oolong tea were at drinking concentration (12mg/ml),they could inhibit S.m.When soaking extract concentration of green tea lower drinking concentration (6mg/ml),it could inhibit S.m.When soaking extract concentration of green tea and black tea were 12mg/ml,they inhibited F.n.When soaking extract concentration of green tea and scented tea were 48mg/ml,they inhibited P.g.Highest soaking extract concentration (48mg/ml) of green tea inhibited P.g,P.i,S.m and F.n.Conclusion:Inhibitory effect of green tea was better than the others.

关 键 词：茶叶 口腔 致病菌 抑菌作用 普通绿茶 龙井茶 红茶 茉莉花茶 紫阳茶 乌龙茶 

分 类 号：R780.1[医药卫生—口腔医学]