Study On Antioxidative Activity And Antimicrobial Effect Of Different Type Of Tea Polyphenols

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.