Wang Jun, Shan Hongyan, Li Ping, Liu Yanan, Zhang Xun, Xu Jingguo, Li Songnan
School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Foods. 2023 Jul 6;12(13):2615. doi: 10.3390/foods12132615.
This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against () and (). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm-16.36 ± 0.12 mm) value against than that of (12.42 ± 0.43 mm-15.81 ± 0.24 mm) at the same concentration (2-10 mg/mL). When temperatures were 25-121 °C, the DIZ of TFs against both and was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20-120 g/L. Regarding the concentrations of lecithin and sucrose were 2-12 g/L and 10-60 g/L, their DIZ values showed no significant change against , but an increased trend for . Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against and , providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.
本研究旨在探讨不同环境因素（温度、pH值和氯化钠）及食品基质（脱脂奶粉、卵磷脂和蔗糖）对茶黄素（TFs）对（）和（）抗菌活性的影响。在相同浓度（2 - 10毫克/毫升）下，TFs对（）的抑菌圈直径（DIZ，12.58±0.09毫米 - 16.36±0.12毫米）值大于对（）的（12.42±0.43毫米 - 15.81±0.24毫米）。当温度为25 - 121℃时，TFs对（）和（）的DIZ无显著差异。随着pH值从2增加到10，它们的DIZ值分别从16.78±0.23毫米显著下降到13.43±0.08毫米和从15.63±0.42毫米显著下降到12.18±0.14毫米。随着氯化钠浓度从0.2摩尔/升增加到0.8摩尔/升，它们的DIZ值略有增加，而对于20 - 120克/升范围内的脱脂奶粉浓度，它们的DIZ值显著下降。当卵磷脂和蔗糖的浓度分别为2 - 12克/升和10 - 60克/升时，它们对（）的DIZ值无显著变化，但对（）呈上升趋势。在上述不同环境因素和食品基质下，TFs对（）和（）保持了优异的抗菌活性，为TFs在食品工业中作为新型抗菌添加剂的应用提供了理论指导。
