| 茶多酚与细菌、DNA相互作用的研究 |
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| 引用本文： | 李志光,谢文刚,张铭,李理.茶多酚与细菌、DNA相互作用的研究[J].茶叶科学,2002,22(1):62-65. |
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| 作者姓名： | 李志光 谢文刚 张铭 李理 |
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| 作者单位： | 湖南农业大学理学院,湖南,长沙,410128 |
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| 摘 要： | 用微量热法研究不同浓度的茶多酚对大肠杆菌、产气杆菌两种细菌的抑制作用及与DNA的亲合作用,作出其热谱图,得出各种浓度下茶多酚的抑菌情况和DNA亲合情况。结果表明,不同浓度茶多酚对大肠杆菌具有一定程度的抑制作用,当浓度为620 g/ml时,茶多酚对产气杆菌的作用十分显著。3.3 mg茶多酚与12.6 mg DNA相互作用的亲合热效应为-0.003J。
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| 关 键 词： | 微量热法 茶多酚 大肠杆菌 产气杆菌 DNA |
| 文章编号： | 1000-369X(2002)01-0062-04 |
| 修稿时间： | 2001年9月3日 |
Study on the Interaction of Tea Polyphenols with Bacteria and DNA |
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| LI Zhi-guang,XIE Wen-gang,ZHANG Ming,LI Li.Study on the Interaction of Tea Polyphenols with Bacteria and DNA[J].Journal of Tea Science,2002,22(1):62-65. |
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| Authors: | LI Zhi-guang XIE Wen-gang ZHANG Ming LI Li |
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| Abstract: | By using microcalorimetric method, the inhibitory effect of tea polyphenols with different concentrations to two bacteria and the affinity effect to the DNA were studied, and the thermograph of the two bacteria were get as well. Results showed that tea polyphenols with different concentrations have certain inhibitory effect to Escherichia coli, and have distinct inhibitory effect to Enterlbacter aerogenes when the tea concentration reaches 620 g/ml. |
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| Keywords: | Microcalorimetric method Escherichia coli Enterlbacter aerogenes Tea polyphenols |
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