秦岭绿茶茶多酚抑菌活性及其机理研究

doi:10.16036/j.issn.1000-2650.2019.06.011

摘要/Abstract

摘要： 【目的】明确秦岭绿茶茶多酚的抑菌活性及其机理,为其应用提供理论依据。【方法】将秦岭绿茶以3种方法提取,大孔树脂纯化得到茶多酚。超高效液相色谱（UPLC）测定茶多酚中儿茶素含量,薄层琼脂糖孔穴扩散法、肉汤稀释法测定抑菌活性。以茶多酚和细菌作用前后细菌培养液中的电导率、蛋白质浓度及碱性磷酸酶活性的变化探究茶多酚的抑菌机理。【结果】水浴、超声和微波辅助法提纯的茶多酚得率分别为11.25%、12.5%和16.5%。UPLC测定3种方法提纯的儿茶素含量分别为502.8、579.2、568.1 mg/g。茶多酚对16株菌株的抑菌圈范围为6.9~18.4 mm,最小抑菌浓度（MIC）为0.0625~2 mg/mL。茶多酚与细菌作用后细菌培养液的电导率、蛋白含量及碱性磷酸酶活性均增大,表明茶多酚作用于细菌后可破坏细胞膜的结构、使细胞膜通透性增加,导致细胞内容物外泄。【结论】微波辅助法提取率较高,秦岭绿茶茶多酚对标准株和临床致病菌均有较好的抑菌作用。

关键词: 茶多酚, 抑菌活性, 抑菌机理, 最小抑菌浓度, 秦岭绿茶

Abstract: 【Objective】 The purpose of this study was to determine the antibacterial activity of Qinling green tea extract on various bacteria. 【Method】 Heat water bath extraction, ultrasonic-assisted water extraction and microwave-assisted water extraction are used to extract polyphenols from dyr tea leaf. The components of polyphenols were determined by ultra performance liquid chromatography(UPLC). The agar well-diffusion assay and minimal inhibitory concentration (MIC) were tested against sixteen microorgasnisms. 【Result】 The yields of tea polyphenols by microwave-assisted water extraction were significantly higher than those by other extraction methods, the yield value of 16.5%. The heat water bath extraction(WE),ultrasonic-assisted water extraction(UE) and microwave-assisted water extraction(ME) methods for UPLC determination were to purify the tea polyphenols content 502.8, 579.2, 568.1 mg/g dry material, respectively. The extract from Qinling green tea inhibited the growth of all tested bacteria and the diameters of the inhibition zones (range 6.9~18.4 mm). The extract from Hanzhong green tea displayed the best spectrum of activity with MIC values ranging from 0.625 to 2 mg/mL against sixteen of the tested bacteria. The facts that the electric conductivity,total protein concentration and alkalinephosphatase activity of microbial broth increased indicated that tea polyphenol could damage the structure of cell membrane, which resulted in the increase of permeability of cell membrane and release of cell components. 【Conclusion】 The tea polyph-enols extracted from Qinling green tea have a better performance of bacteriostatic effect on the standard strains and clinical pathogenic bacteria.

Key words: tea polyphenols, antimicrobial activity, inhibitory mechanism, MIC, Qinling mountains green tea

中图分类号:

S188

陈琛, 徐尤美, 蔺蓓蓓, 景娴, 刘祥, 付静, 江海, 郑红星. 秦岭绿茶茶多酚抑菌活性及其机理研究[J]. 四川农业大学学报, 2019, 37(06): 821-827.

CHEN Chen, XU Youmei, LIN Beibei, JING Xian, LIU Xiang, FU Jing, JIANG Hai, ZHENG Hongxing. Antibacterial Activity and Mechanism of Green Tea Polyphenols from Qinling Mountains[J]. Journal of Sichuan Agricultural University, 2019, 37(06): 821-827.

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