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  • 唐煜括,左聪聪,李佳笑,李璐,张华峰.汉中仙毫茶多酚与维生素C抗氧化及抑菌活性的协同作用[J].食品科学技术学报,2017,35(3):55-60.    [点击复制]
  • TANG Yukuo,ZUO Congcong,LI Jiaxiao,LI Lu,ZHANG Huafeng.Synergism of Antioxidant and Antibacterial Activities Between Hanzhongxianhao Tea Polyphenols and Vitamin C[J].Journal of Food Science and Technology,2017,35(3):55-60.   [点击复制]
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汉中仙毫茶多酚与维生素C抗氧化及抑菌活性的协同作用
唐煜括,左聪聪,李佳笑,李璐,张华峰
0
(陕西师范大学 食品工程与营养科学学院,陕西 西安 710119)
摘要:
采用DPPH·和ABTS+·方法研究了汉中仙毫茶多酚与维生素C(VC)体外抗氧化活性的协同作用,采用二倍稀释法和牛津杯法研究了茶多酚与VC混合物对大肠杆菌的抑菌作用。茶多酚与VC的混合物[m(茶多酚)∶m(VC)=1∶1,1∶2,2∶1]具有较强的DPPH·清除能力,其EC50值低于茶多酚和VC;并且混合物中VC所占比例越高,EC50值就越低。m(茶多酚)与m(VC)的1∶1混合物对ABTS+·的EC50值略低于VC。基于体外抗氧化活性与样品浓度之间量效关系构建的数学模型具有较高的拟合度。m(茶多酚)与m(VC)的1∶1和2∶1混合物对大肠杆菌的最小抑菌浓度分别为38和46mg·mL-1。m(茶多酚)与m(VC)的2∶1混合物的抑菌圈直径较大,其抑菌活性略高于茶多酚。茶多酚与VC以特定比例混合后,自由基清除能力有所提高,并且抑菌活性有明显的提升。
关键词:  茶多酚  自由基  大肠杆菌  维生素C  协同作用
DOI:10.3969/j.issn.2095-6002.2017.03.008
投稿时间:2016-08-28
基金项目:陕西师范大学勤助科研创新基金项目(KY2015YB40);陕西师范大学大学生创新创业训练计划项目(cx16124);中央高校基本科研业务费专项资金资助项目(2016CSZ008)。
Synergism of Antioxidant and Antibacterial Activities Between Hanzhongxianhao Tea Polyphenols and Vitamin C
TANG Yukuo,ZUO Congcong,LI Jiaxiao,LI Lu,ZHANG Huafeng
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China)
Abstract:
Synergistic effect of vitamin C (VC) and Hanzhongxianhao tea polyphenols on in vitro antioxidant capacity of was investigated by DPPH· and ABTS+· assays. Antibacterial activity of the mixtures of tea polyphenols and VC against Escherichia coli was analyzed by broth dilution method and Oxford cup method. The mixtures of tea polyphenols and VC [m (tea polyphenols)∶ m(VC)=1∶1,1∶2,2∶1] exhibited strong ability to scavenge DPPH·, and their EC50 values were lower than those of tea polyphenols and VC. Moreover, the more VC the mixture contained, the lower EC50 value was. EC50 value of the mixture of tea polyphenols and VC [m (tea polyphenols)∶m(VC)=1∶1] for ABTS+· was slightly lower than that of VC. Mathematical model based on dose-effect relationship between antioxidant capacity and sample concentration possessed high goodness of fit. Minimum inhibitory concentrations against Escherichia coli of the mixtures of tea polyphenols and VC [m (tea polyphenols)∶m(VC)=1∶1,2∶1] were 38 and 46mg·mL-1. Antibacterial activity of the mixture of tea polyphenols and VC [m (tea polyphenols)∶m(VC)=2∶1] was higher than those of VC and tea polyphenols due to its relatively large diameter of inhibition zone. After tea polyphenols were mixed with special quantity of VC, their free radical-scavenging abilities were slightly improved and antibacterial activities were notably increased.
Key words:  tea polyphenols  free radical  Escherichia coli  vitamin C  synergistic effect