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当前位置: 首页 > 文章 > 3种商品茶多酚的表征、抗氧化性及其抑菌效果比较研究 扬州大学学报(农业与生命科学版) 2024,45 (2) 84-92
Position: Home > Articles > A comparative study on the characterizations,antioxidant properties and antibacterial effects of three commercial tea polyphenols Journal of Yangzhou University(Agricultural and Life Science Edition) 2024,45 (2) 84-92

3种商品茶多酚的表征、抗氧化性及其抑菌效果比较研究

作  者：
刘雅楠;张迅;单洪雁;赵文鹏;李松南;王君
单  位：
关键词：
茶多酚;液相质谱;红外光谱;自由基清除;抑菌圈
摘  要：
以3种商品茶多酚(CTP)为研究对象,对其儿茶素类化合物组分及其结构进行表征,并探究其抗氧化性和抑菌效果.液相质谱测定结果表明,3种CTP均检出7种儿茶素类化合物,其中表没食子儿茶素没食子酸酯(EGCG)含量最高,CTP1-CTP3含量分别为40.12%、36.27%和59.13%.SEM图谱分析发现,3种CTP均呈现出大小不一和棱角分明的块状结构.红外光谱分析显示,3种CTP分别在1 342~1 312和1 141 cm-1处出现酚羟基的特征峰,且以CTP3峰值强度最高,依次高于CTP1和CTP2.CTP3对DPPH、·OH、ABTS自由基的半抑制浓度最低,分别为0.087 6、0.060 5、0.152 5 mg·mL-1.CTP3对金黄色葡萄球菌和沙门菌的抑菌效果最佳,其抑菌圈直径分别为23.24和11.43 mm.这一研究为CTP作为抗氧化剂和抑菌剂在食品加工中的开发和应用提供了参考.
译  名：
A comparative study on the characterizations,antioxidant properties and antibacterial effects of three commercial tea polyphenols
关键词：
tea polyphenols%liquid phase mass spectrometry%infrared spectrum%free radical scavenging%inhibition zone
摘  要：
Three commercial tea polyphenols(CTP)were used as research objects to characterize their catechin-based compound components and characterizations,and their antioxidant activities and antibacterial effects were further ex-plored.Liquid phase mass spectrometry's result indicated that,7 kinds of catechin-based compounds were detected in all three CTP,with the highest relative content of epigallocatechin gallate(EGCG)component being 40.12%,36.27%and 59.13%for CTP1-CTP3,respectively.SEM test found that,all three CTP exhibited block structures with different si-zes and sharp edges.Infrareds pectrum analysis showed that,the characteristic peaks of phenolic hydroxyl group occurred at the respective 1 342-1 312 and 1 141 cm-1 for all three CTP,and their peak intensity sequence followed CTP3>CTP1>CTP2.Half inhibition concentration of CTP3 to DPPH,·OH and ABTS free radical were lowest with 0.087 6,0.060 5 and 0.152 5 mg·mL-1,respectively.CTP3 possessed the best antibacterial effects on the Staphylococcus aureus and Salmo-nella with 23.24 and 11.43 mm of inhibitory zone diameter,respectively.This research results could provide a theoretical reference for CTP as antioxidants and antibacterial agents in the development and application of food processing.

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