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茶叶科学 ›› 2006, Vol. 26 ›› Issue (4): 295-298.doi: 10.13305/j.cnki.jts.2006.04.012

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茶多酚与维生素C混合抑制幽门螺杆菌的研究

肖波, 屈慧鸽, 黄清荣, 于川川, 赵波   

  1. 鲁东大学生命科学学院,山东 烟台 264025
  • 收稿日期:2006-03-27 修回日期:2006-08-22 出版日期:2006-12-25 发布日期:2019-09-11
  • 作者简介:肖波(1972- ),男,讲师,在读博士,主要从事分子生物学及电镜技术的教学与研究工作。xboyantai@sohu.com

Study on the Inhibition of Mixture of Tea-Polyphenol and Vitamin C on Helicobacter Pylori

XIAO Bo, QU Hui-ge, HUANG Qing-rong, YU Chuan-chuan, ZHAO Bo   

  1. The school of life sciences, Ludong University, Yantai 264025, China
  • Received:2006-03-27 Revised:2006-08-22 Online:2006-12-25 Published:2019-09-11

摘要: 采用含毒介质法测试不同浓度茶多酚和维生素C对幽门螺杆菌(Helicobacter Pylori,H. pylori)的体外抑制效果,并将茶多酚与维生素C以不同比例混合,测试两种药物对H pylori抑制效果是否具有协同效应,结果表明,一定比例混合的茶多酚与维生素C对于体外抑制幽门螺杆菌具有增效作用,当混合物中茶多酚为1.2βmg/ml,维生素C为0.08βmg/ml时,对幽门螺杆菌的抑制率最高,达98.23%。

关键词: 茶多酚, 维生素C, 幽门螺杆菌

Abstract: The mixture of tea-polyphenol (TP) and vitamin C(VC) with various concentrations were interfused into the liquid medium, then the inhibitive effect of the mixture on Helicobacter Pylori was determined in vitro. The result indicates that the inhibitive effect of the mixed solution of tea-polyphenol and vitamin C is more efficient than that of individuals, separately. The strongest inhibition is 98.23% when the concentration of mixture is TP 1.2βmg/ml, VC 0.08βmg/ml.

Key words: tea-polyphenol, vitamin C, Helicobacter Pylori

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