研究绿茶中茶多酚的提取以及茶多酚对冷却柏籽羊肉中细菌抑制的最高浓度. 采用溶剂萃取方法从绿茶(西湖龙井)中提取茶多酚,用75%的乙醇浸泡粉碎的隔夜茶提取的效果较佳,并对茶多酚对冷却羊肉中的细菌进行了抑菌的研究,首先是从冷却羊肉中筛选出不同的单个菌株,再用不同质量浓度的茶多酚对细菌进行抑菌试验,确定了pH值7、茶多酚4g/L时抑菌效果最佳. 茶多酚对冷却羊肉中的细菌(革兰氏阳性菌和革兰氏阴性菌)抑菌效果较好.%The extraction of tea polyphenol in green tea and the highest concentration of tea polyphenol in inhibiting bacteria in chilled Hodginsii seed mutton were studied. Solvent extraction method was taken to extract tea polyphenol from green tea ( West Lake Longjing) . It could obtain the best results by extracting with 75% ethanol soaking crushed overnight tea. The bacteriostasis of tea polyphenol on microorganism in chilled mutton was studied. The first step was to screen different individual strains from chilled mutton. Secondly bacteriostatic test was taken with different concentration of tea polyphenol. The best antibacterial effect was determined. The result showed that pH value was 7 and tea polyphenol was 4g/L. Tea polyphenols had better antibacterial effect on bacteria (gram positive and gram negative bacteria) in chilled mutton.
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