【摘要】 为充分利用莓茶资源，该文探究莓茶的醇提萃取液和残渣水解液的物质组成及醇提萃取液的抑菌活性。该试验通过Folin-Ciocalteu法、Al（NO₃）₃显色法、高效液相色谱法测定多酚、黄酮、黄酮醇类组分总含量，并对醇提萃取液以接种培养法观察抑制金黄色葡萄球菌、大肠杆菌、痢疾杆菌最小抑菌浓度，以纸片扩散法考察抑菌活性及紫外线、p H值、温度和金属离子条件影响下的稳定性。结果表明，莓茶中多酚、黄酮总含量分别为468.22、266.18 mg/g，黄酮醇类组分（总含量）主要为杨梅素（45.14 mg/g）和槲皮素（1.86 mg/g）；当醇提萃取液质量浓度为20 mg/m L时，对金黄色葡萄球菌、大肠杆菌、痢疾杆菌的抑制透明圈直径分别达到20.30、14.10、11.10 mm，对相应菌株的最小抑菌浓度分别为6、8、10 mg/m L；经温度40℃～121℃、紫外线照射10 min～60 min、p H值为3～11、Na⁺、Ca²⁺、K⁺、Fe³⁺、Mg²⁺处理后均能表现出较强地抑菌活性且效果稳定。因此，莓茶含有较丰富的有效抑菌成分--多酚、黄酮、黄酮醇类物质，具有潜在的天然防腐剂深加工价值。更多还原

【Abstract】 To take full advantage of Mei-tea（Ampelopsis grossedentata）,the total content of polyphenols,flavonoids and flavonols in the alcohol extract and residue hydrolysates of Mei-tea was determined by FolinCiocalteu assay,Al（NO₃）₃colorimetry and high-performance liquid chromatography,and the antibacterial effect of the alcohol extract was also explored in this paper.The minimum inhibitory concentration of the alcohol extract against Staphylococcus aureus,Escherichia coli and Shigella dysenteriae was detected by inoculation.The antibacterial effect and stability under the influence of UV,p H,temperature and metal ions were analyzed by disk diffusion assay.Results showed that the total content of polyphenols and flavonoids in Mei-tea was468.22 mg/g and 266.18 mg/g,respectively;the components of flavonols（total content）were mainly myricetin（45.14 mg/g）and quercetin（1.86 mg/g）;the inhibition zone diameters of S.aureus,E.coli and S.dysenteriae were 20.30,14.10 mm and 11.10 mm,respectively when the concentration of the alcohol extract was 20 mg/m L,and the minimum inhibitory concentration of the corresponding strains were 6,8 mg/m L and 10 mg/m L,respecitvely.Stable and strong antibacterial effect of the extract was observed under temperature 40℃-121℃，ultraviolet irradiation 10 min-60 min,p H 3-11 and treatment with Na⁺,Ca²⁺,K⁺,Fe³⁺and Mg²⁺.In conclusion,Mei-tea contained abundant active antibacterial components,such as polyphenols,flavonoids and flavonols,and was potential natural preservatives,which was worthy of deep processing.更多还原