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Study on Antioxidative Activity and Antimicrobial Effect of Different Type of Tea Polyphenols

Author: PanSuJun
Tutor: LiuZhongHua
School: Hunan Agricultural University
Course: Tea Science
Keywords: Tea polyphenols Antioxidation Inhibitory effect Pathogens
CLC: Q946.82
Type: Master's thesis
Year: 2001
Downloads: 1032
Quote: 6
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Tea in tea prime both have antioxidant activity and antimicrobial properties, have broad application prospects in food processing, health care and household chemical industry as a natural substance. As the water-soluble characteristics of the water-soluble tea polyphenols affect its antioxidant effect of oily food and vegetable oil processing, which in practical applications Nanjinrenyi. Through modified, has been successfully developed into oil-soluble tea polyphenols. This article aims to compare the oil-soluble polyphenols, water-soluble tea polyphenols several commonly used synthetic antioxidants dibutyl hydroxy toluene (BHT), butylated hydroxyanisole (BHA) and tocopherol (V_E), vegetable oil the oxidation resistance and strength, and the color measurement color difference meter ND-1001DP of comparison of these anti-oxidants on the color and brightness of the vegetable oil. Also explored the effects of environmental conditions of light and temperature on Tea Polyphenols and antioxidant properties, research synergies among the of Tea Polyphenols several synergist. In bacteriostatic compared the inhibitory effect of water-soluble polyphenols and oil-soluble tea polyphenols against bacteria, fungi and yeast; explore the minimum inhibitory concentration of water-soluble tea polyphenols on some common pathogens. Studied the preservative effect of water-soluble tea polyphenols in fresh milk, fresh meat. The research results show that the modified polyphenols significantly improve its antioxidant properties, antioxidant effects than currently used chemical synthetic antioxidants. Compared with the water-soluble tea polyphenols, no precipitation, good color, good brightness. Of course, the environmental conditions of temperature and light on the impact of the oil-soluble antioxidant properties of tea polyphenols can not be ignored, the effect of the light was particularly conspicuous. Synergist synergistic effect of tea polyphenols and several, citric best, followed by ascorbic acid and tartaric acid, malic acid synergies poor. Inhibitory effect, modified oil-soluble polyphenols, the antimicrobial effect is not obvious. Water-soluble tea polyphenols outstanding inhibitory effect on common pathogenic bacteria, molds, yeasts, no inhibitory effect. Given the preservative effect of the preservative by the impact of certain PH value, polyphenols suitable for suppressing the fungi in the slightly alkaline environment. The minimum inhibitory concentration of water-soluble tea polyphenols on some common pathogens in the 0.06% to 0.1%. Antiseptic effect of water-soluble tea polyphenols test in fresh milk, fresh meat, and fresh milk is particularly prominent.

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CLC: > Biological Sciences > Botany > Plant Biochemistry > Plant allelochemicals > Aromatic compounds and hydrogenated aromatic compounds
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