摘要
为探究不同等级藏茶体外抗氧化和抑菌能力,分别测定不同制作原料、不同陈化年份藏茶水提物的总酚、类黄酮含量,对比其铁还原能力、羟自由基清除力以及ABTS+⋅自由基清除能力;并进一步测定其对大肠杆菌、沙门氏菌、金黄色葡萄球菌的抑菌效果。结果表明,藏茶制作原料嫩叶比例越高,其水提物总酚、类黄酮含量越高,体外抗氧化活性也越强;藏茶陈化年份越长,总酚、类黄酮含量越低,体外抗氧化活性也显著下降。藏茶对大肠杆菌、沙门氏菌、金黄色葡萄球菌均有一定的抑菌效果,不同制作原料藏茶的抑菌能力差异不显著,而陈化时间越长,藏茶抑菌能力越强。
To explore the in vitro antioxidant and antibacterial activities of different grades of Tibetan tea,the contents of total phenol and flavonoid in water extracts of Tibetan tea obtained from different raw materials or aging different time,are determined,respectively.Their capacity of ferric reducing antioxidant activity,hydroxyl free radical scavenging activity and ABTS+·scavenging activity are compared,as well as their antibacterial effect on Escherichia coli,Salmonella and Staphylococcus aureus.The results show that the higher proportion of tender leaves in raw materials,the higher total phenol and flavonoid content in Tibetan tea extracts,and the stronger antioxidant activity in vitro.With the increase of aging time,the contents of total phenols and flavonoids in Tibetan tea decrease,and the antioxidant activity in vitro also decrease obviously.Tibetan tea extracts have antibacterial effect on E.coli,Salmonella and S.aureus.The antibacterial ability of Tibetan tea make from different raw materials is not notable,whereas Tibetan tea with longer aging time have stronger antibacterial activity.
作者
王凝
张宇佳
兰朝华
李林蔓
周小莉
WANG Ning;ZHANG Yujia;LAN Chaohua;LI Linman;ZHOU Xiaoli(School of Biological Engineering,Sichuan University of Science&Technology,Yibin 644000,China)
出处
《四川轻化工大学学报（自然科学版）》
CAS
2021年第6期40-46,共7页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省科技计划项目(2020YFH0130)
四川理工学院四川省院士(专家)工作站项目(2018YSGZZ01)
四川轻化工大学校级项目(2019RC29)
四川省大学生创新创业训练计划项目(S201910622061,cx2020109)。
关键词
藏茶
抗氧化能力
抑菌能力
陈化
Tibetan tea
antioxidant activity
antibacterial activity
aging
