Research progress in antibacterial properties of tea polyphenols
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摘要: 茶多酚(Tea Polyphenols,TP)是从茶叶中提取出来的纯天然物质,具有广谱的抗菌活性,为目前广泛应用的天然食品保鲜剂之一。随着人们对食品安全的重视,茶多酚由于具备更高的安全性而被人们认可和接受。本文根据国内外对茶多酚抗菌特性的研究现状,对茶多酚的化学成分、抗菌活性、细菌毒素灭活作用以及抗菌机理等方面作了系统介绍,旨在为茶多酚在食品与医药领域得到更为合理与广泛的应用提供一定的理论参考。Abstract: Tea polyphenols ( TP) as the natural compounds extracted from tea with broad- spectrum antimicrobial activity, are widely used as natural food preservatives. With the increasing concern of food safety, TP was recognized and accepted for its better security.Based on the research status on antimicrobial properties of TP at home and abroad, the researches that concerned with the chemical composition, antimicrobial activities, inactivation effect on bacterial toxins and antimicrobial mechanisms of TP were reviewed systematically in this paper.This work aimed at providing some references for wider and more proper application of TP in food and medicine field.
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