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茶多酚的抗氧化和抑菌活性及其增效剂
引用本文:王莹.茶多酚的抗氧化和抑菌活性及其增效剂[J].生物学杂志,2007,24(5):54-56.
作者姓名:王莹
作者单位:临沂师范学院,山东临沂,276005
摘    要:论述了茶多酚的抗氧化和抑菌活性机理,其中起重要作用的是茶多酚分子内的多个酚羟基。在抗氧化过程中,其酚羟基具有供氢体的活性,阻断自由基的链式反应。在抑菌过程中,其酚羟基可与蛋白质分子中的氨基或羧基结合,其疏水性的苯环结构也可与蛋白质发生疏水结合,茶多酚与蛋白质之间的这种多点结合作用阻止了细菌的侵染,使其具有抑菌性。作为增效剂,有机酸、β-胡萝卜紊等能够增强茶多酚的抗氧化性能;壳聚糖、食盐等能够增强茶多酚的抑菌活性.维生素类既能够增强茶多酚的抗氧化性能又能增强其抑菌作用。

关 键 词:茶多酚  抗氧化  抑菌
文章编号:1008-9632(2007)05-0054-03
修稿时间:2007-02-03

The anti-oxidation and anti-microbial activities of tea polyphenols and its increased reagents
WANG Ying.The anti-oxidation and anti-microbial activities of tea polyphenols and its increased reagents[J].Journal of Biology,2007,24(5):54-56.
Authors:WANG Ying
Institution:Linyi Normal University, Linyi 276005, China
Abstract:Tea polyphenols is a new natural antioxidant and has very strong inhibition activities. It had the broad prospects for development. The paper summarized the anti-oxidation and anti-microbial activities of tea polyphenols. More than one polyphenol hydroxyl group are important. During anti-oxidation, polyphenol hydroxyl group prevents the reaction of freedom group. During anti - microbial, polyphenol hydroxyl group combines amino or carboxyl group. The structure of hydro-phenyl groups combined to proteins that prevent the infectioned of bacteria. Organic acids and the extract of carrot increase the anti-oxidation of tea polyphenols. Carapace-polysaccharid, and salt increased the anti-microbial activities of tea polyphenols. The vitamins increased not only the anti-oxidation but also antimicrobial activities of tea polyphenols.
Keywords:tea polyphenols  anti-oxidation  anti-microbial
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