【作者】 潘素君；

【导师】 刘仲华；

【作者基本信息】 湖南农业大学 ， 茶学， 2001， 硕士

【摘要】 茶叶中的几茶素既具有抗氧化活性又具有抑菌性能，作为一种天然物质，在食品加工、医疗保健和日用化工领域都具有广阔的应用前景。 由于水溶性茶多酚的水溶特性影响了其在含油食品和植物油加工中的抗氧化效果，从而在实际应用中难尽人意。目前，通过改性，已经成功的研制成油溶性茶多酚。本文旨在比较油溶性茶多酚、水溶性茶多酚以及目前常用的几种合成抗氧化剂二丁基羟基甲苯（BHT）、丁基羟基茴香醚（BHA）和生育酚（V_E）在植物油中的抗氧化性能强弱，并采用ND-1001DP测色色差计来比较这些抗氧化剂对植物油色泽和亮度的影响。同时，还探讨了环境条件中光线和温度对油溶性茶多酚抗氧化性能的影响作用，研究了油溶性茶多酚与几种增效剂之间的协同增效作用。在抑菌方面，比较了水溶性茶多酚和油溶性茶多酚对细菌、霉菌和酵母菌的抑制作用；探求了水溶性茶多酚对一些常见致病菌的最低抑制浓度。研讨了水溶性茶多酚在鲜牛奶、鲜肉中的防腐效果。 研究结果表明，改性后的茶多酚其抗氧化性能得到显著提高，抗氧化作用超过目前常用的化学合成抗氧化剂。与水溶性茶多酚相比，无沉淀，色泽佳，亮度好。当然，环境条件中的温度和光线对油溶性茶多酚的抗氧化性能的影响是不容忽视的，光线的影响作用表现得尤为突出。茶多酚与几种增效剂的协同作用，以柠檬酸为最好，其次是抗坏血酸和酒石酸，而苹果酸的增效作用则不佳。在抑菌作用方面，改性后的油溶性茶多酚，其抑菌效果不明显。而水溶性茶多酚对一些常见的致病性细菌抑制作用表现突出，但对霉菌、酵母菌没有抑制效果。鉴于防腐剂的防腐效果受一定PH值影响，茶多酚适于抑制微碱性环境中的菌类。水溶性茶多酚对一些常见致病菌的最低抑制浓度在0.06％～0.1％。在鲜牛奶、鲜肉的应用试验中，水溶性茶多酚的防腐作用明显，且在鲜牛奶中表现尤为突出。更多还原

【Abstract】 Tea caLechins are of antioxidativo activity and antimicrobial effect. As a kind of natural product, tea polyphenols have wide application foreground in food processing health梜eeping and daily chemical industry.Water梥olubility of water梥oluble tea polyphenols limits itsantioxidativcactivity inoily foodandplantoil processing, so it cant play an important role in practical application. At present, oil梥oluble tea polyphcnols have successfully been converted from water梥oluble tea polyphenols. This paper compared the antioxidative activitiesof water梥oluble teapolyphenols. OhI桽OIUb1C tea polyphenols~ 2,6桪i梩ont梙uty1梡梒resol(BlI抣)~ lIutyl Ilydroxy An i sol (1311A) and a 桾ocophero I (Vs) , studied the effect of these antioxidants on the appearance (color arl(i brightness) of plant cii by using Color l)i fforence Detector (Model NI)?1001 I)I~) . Meanwh i Ic, research was done on the of fec t. of?ray and temperature on the antioxidative activity of oil梥oluble tea polyphenols in plant oil, the paper also concerned the cooperative function of oil梥oluble tea polyphenols with synergists. As to antimicrobial action, comparison of antimicrobial eftect of water梥oluble tea polyphenols and oil梥oluble tea polyphenols was done to bacteria~ mold and yeast. Answered the minimum inhibition concentration of water梥oluble tea polyphenols to some pathogentic bacteria. investigated the antiseptic effect of water梥oluble tea polyphenols in fresh milk and meat.2Above research shows that the antioxidative activity of oil梥oluble tea polyphenols is highly improved and exceeds the common chemosynthetical antioxidants. No preciptation~ good color and hri ghtness. Of course, the effect of ray and temperature cant be neglected, especially the ray. As to cooperative ability, the citric acid is the best, the better is ascorbic acid and tartaric acid, malic acid is not good. On concerning of antimicrobial ability, the oil梥oluble tea polyphenols are not evident, water梥oluble tea polyphenols can inhibit the pathogenctic bacteria, hut have no inhibition to mold and yeast. As P11 can influence the antisepticeffectofperseverativeagent, toapolyphenolsare fit to inhibit those bacteria living in low alkali condition. The minimum inhibition concentration of tea polyphenols to bacteria is 0.06% to 0.1%. Its antiseptic action is better in fresh milk than meat.更多还原