| 茶多酚抗氧化和抑菌机制的研究 |
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| 引用本文： | XU Peng,刘东成. 茶多酚抗氧化和抑菌机制的研究[J]. 中国医药导报, 2008, 5(23): 21-22 |
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| 作者姓名： | XU Peng 刘东成 |
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| 作者单位： | 中国矿业大学化工学院,江苏徐州,221008 |
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| 摘 要： | 茶多酚是一种新兴的天然的抗氧化剂，以抑菌、抗氧化能力强和安全性高等优点，可代替人工合成的防腐剂添加于肉制品中，改善肉制品的质量。本文重点介绍了茶多酚防腐机制的研究进展。
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| 关 键 词： | 茶多酚 抗氧化机制 |
Antiseptic mechanism of tea polyphenol |
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| XU Peng,LIU Dong-cheng. Antiseptic mechanism of tea polyphenol[J]. China Medical Herald, 2008, 5(23): 21-22 |
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| Authors: | XU Peng LIU Dong-cheng |
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| Affiliation: | (School of Chemical Engineering ＆ Technology,China University of Mining and Technology,Xuzhou 221008,China) |
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| Abstract: | Tea polyphenol is a new natural antioxidant, it possess some advantages, such as resist oxidation, resist bacterium, anticorrosion, etc. The tea polyphenol can replace manual antiseptic, and it may improve the quality of the products. This article has introduced the antiseptic mechanism of tea polyphenol. |
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| Keywords: | Tea polyphenol Antiseptic mechanism |
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