Antibacterial efficacy of tea polyphenols to Erwinia herbicola | 茶多酚对草生欧文氏杆菌抑菌功效的研究
2009
Liu Dandan, Guilin University of Technology, Guilin(China), Department of Material and Chemical Engineering | Hao Zaibin, Guilin University of Technology, Guilin(China), Department of Material and Chemical Engineering | Li Haiyun, Guilin University of Technology, Guilin(China), Department of Material and Chemical Engineering
صينى. 利用紫外分光光度法和流动注射化学发光法分别测定了22种茶叶中的茶多酚含量和质量（以对超氧阴离子自由基的抑制率表示），并分析了它们的相关性，同时进行了茶多酚对草生欧文氏杆菌的抑菌试验。结果显示：茶叶的茶多酚含量和质量相关，相关系数为R2=0．9344。其次，以茶多酚含量作为评价茶叶抗氧化性指标不够准确，应当以质量或抑菌的生物学功效作为评价茶叶的指标更为准确。第三，不经过高温以及不接触金属加工的绿茶抑菌效果最好。[著者文摘]
اظهر المزيد [+] اقل [-]إنجليزي. The content and quality of tea polyphenols in 22 kinds of teas were studied by UV spectrophotometry and flow injection chemiluminescent methods. The correlations between total content and quality were analyzed, and their antibacterial effects of tea polyphenols to E. herbicola were determined. The results showed that the total con- tent was positively correlated with the quality of tea polyphenols in different kinds of teas, with the correlative coefficient as 0. 9344. Compared with the content of tea polyphenols, it was more accurate if the quality of tea polyphenols or biological effectiveness of bacteriostasis could be used as the evaluating indicator for tea antioxidant activity. The tea had the highest quality, without being heated under high temperature and contact with metals.
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