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1、食品与药品FoodandDrug2014年第16卷第3期1816种茶类多酚含量测定及其抑菌活性1,21,221,22,31,21,4*辛敏，詹欣，刘轩，张小娜，王吉成，唐劲天，盛军（1.北京中医药大学中药学院，北京100102；2.清华大学工程物理系粒子技术与辐射成像教育部重点实验室，北京100084；3.辽宁中医药大学药学院，辽宁大连116600；4.云南农业大学普洱茶学教育部重点实验室，云南昆明650201）摘要：目的测定绿茶、黄茶、白茶、青茶、红茶、黑茶中多酚的含量，研究其抑菌活性。方法针对6种茶叶样品采用超声波提取法，并经乙酸乙酯提取后，所得供试品溶液依国标法测定多酚含量。并以大
2、肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、蜡样芽孢杆菌为实验菌株，通过圆形滤纸片扩散法研究不同浓度供试品溶液的抑菌活性。结果6种茶叶样品乙酸乙酯部位多酚得率分别为绿茶59.07%、黄茶62.39%、白茶32.15%、青茶50.70%、红茶34.86%、黑茶40.68%。对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、蜡样芽孢杆菌的抑菌效果均与供试品溶液浓度呈正相关。结论6种茶发酵程度的差异导致所含成分不同，致使其抑菌活性有明显区别。关键词：茶；多酚；抑菌中图分类号：Q946文献标识码：A文章编号：1672-979X（2014）03-0181-04DetectionofPolyphenolConte
3、ntandAntimicrobialActivityofSixTypesofTea1,21,221,22,31,21,4XINMin,ZHANXin,LIUXuan,ZHANGXiao-na,WANGJi-cheng,TANGJin-tian,SHENGJun(1.SchoolofChineseMateriaMedica,BeijingUniversityofChineseMedicine,Beijing100102,China;2.KeyLaboratoryofParticleandRadiationImagingofMinistryofEducation,TsinghuaUniver
4、sity,Beijing100084,China;3.CollegeofPharmacy,LiaoningUniversityofTraditionalChineseMedicine,Dalian116600,China;4.KeyLaboratoryofPuerTeaScience,MinistryofEducation,YunnanAgriculturalUniversity,Kunming650201,China)Abstract:ObjectiveTodeterminethecontentandantimicrobialactivityofpolyphenolsfromgreen
5、tea,yellowtea,whitetea,oolongtea,blackteaanddarkgreentea.MethodsTheultrasonictechnologywasusedforextractionofcrudepolyphenolsfromsixtypesoftea,thenethylacetatewasusedforthepurification,andthecontentsofpolyphenolsweredetectedaccordingtoGB/T8313-2008.Escherichiacoli,Staphylococcusaureus,Bacillussub
6、tilisandBacilluscereuswereselectedastheteststrains.Thefilterpaperdiscdiffusionmethodwasemployedtodeterminetheantibacterialactivitiesofextractsolutionsinvitro.ResultsTheyieldsofpolyphenolsinethylacetateextractionwere59.07%forgreentea,62.39%foryellowtea,32.15%forwhitetea,50.70%foroolongtea,34.86%for
7、blackteaand40.68%fordarkgreentea.Therewerepositivecorrelationsbetweentheantimicrobialactivitiesandconcentrationsofpolyphenolsinextractsolutions.ConclusionAllofsixtypesofteashowantibacterialactivitieswhichcanberelevantw
