摘要
茶多酚是茶叶中多酚类物质的总称,使茶叶具有多种功能特性的主要成分,已被证明具有广泛的抗菌作用。根据国内外研究现状,本文对茶多酚的抑菌机理及抑菌活性的影响因素进行了综述,以及为茶多酚在抑菌方面的应用提供理论基础。
Tea polyphenols is the total phenolic compound in tea, it is also the main compound to responsible for various biological acticities, and has been shown to have a wide range of antibacterial effect. According to the research status at home and abroad, this article on the antibacterial mechanism of tea polyphenols and the influence factors of bacteriostatic activity were summarized, and in hopes of providing the base of theories of the application of tea polyphenols in bacteriostasis.
出处
《山东食品发酵》
2014年第3期42-44,共3页
Shandong Food Ferment
关键词
茶多酚
抑菌机理
抑菌活性
抑菌剂
Tea Polyphenols
antibacterial mechanism
antimicrobial activity bacteriostatic agent
