不同年份白茶抑菌效果研究

何水平; 李晓静; 罗婵玉; 郭春芳; 孙云

doi:10.13386/j.issn1002-0306.2016.14.025

不同年份白茶抑菌效果研究

Study on anti- bacterial activities of white tea produced in different years

摘要

摘要: 采用牛津杯法和倍比稀释法,对不同年份生产的白茶抑制两种肠道致病菌——金黄色葡萄球菌和福氏志贺氏菌的活性进行测定,探讨其主要生化成分与其抑菌活性的相关性。结果表明:白茶生产年份和其抑菌活性的相关性达到显著性水平（p<0.05）,当年生产的白茶抑菌效果最佳,随着贮藏时间的延长,抑菌效果呈减弱趋势;通过通径分析,获得主要生化成分与金黄色葡萄球菌抑菌圈直径的线性回归方程为Y₁=30.121+0.818X₃（茶多酚）-6.798X₄（咖啡碱）+0.753X₅（黄酮）+0.296X₆（有机酸）,主要生化成分与福氏志贺氏菌抑菌圈直径的线性回归方程为Y₂=1.996-0.173X₁（水浸出物）+0.384X₅（黄酮）+0.831X₇（色度L*值）,表明白茶中主要生化成分在抑菌效果中发挥着重要作用。

Abstract: Oxford cup and double dilution methods were used to study the anti- bacterial activities of old white tea on Staphylococcus aureus and Shigella. To discuss the correlation between biochemical components and antibacterial circle diameter.Results showed that the correlation between year and anti- bacterial activities reached significant level,the anti- bacterial effect of white tea produced lately was the best.The antibacterial ability showed a trend of decrease with the extension of storage time,through path analysis,the linear regression equation of main biochemical components and Staphylococcus aureus antibacterial circle the diameter was got,Y₁= 30.121 + 0.818X₃( tea polyphenols)- 6.798 X₄( caffeine) + 0.753 X₅( flavones) + 0.296 X₆( organic acids). The linear regression equation of main biochemical components and Shigella antibacterial circle the diameter was got,Y₂= 1.996-0.173X₁( water extract) + 0.384 X₅( flavones) + 0.831 X₇( color L*). The equations show that main biochemical components play important roles in anti- bacterial activities of white tea.