绿茶和腰果中的天然抗菌成分及其结构-活性关系研究

对茶叶、腰果风味成分中具有较强抗菌活性的醛类、醇类的量子化学进行了计算，并与相应的抗菌性能参数进行了相关分析。结果表明，在所有量子化学多数中，只有最低空轨道能量（ELUMO）与最低抑菌浓度（MIC）值的相关度相对较高。说明果蔬中具有抗菌活性的风味成分主要是作用于微生物细胞中的亲电反应体系．抗菌剂活性中心周围基团的空间位阻效应与MIC值是显著的负相关（P＜0．02）。表明抗菌活性中心与菌体系统的有效接触碰撞是影响抗菌性能的极重要因素．

Study on structure-activity of natural antimicrobial from green tea and cashew

The relationship between molecule structure and antunucribuak actuvutues of gerhiol, linalool, loctanol from green tea and 1 -methylpentan-1-ol,hexanal, (E)-2-hexenal, nonanal from cashew were studied by means of quantum chemistry. Correlation analysis results were shown that correlation coefficient between MIC and ELUMO was relatively high among quantum chemistry parameters of antimicrobials. It was suggested that antimicrobial compounds in flavor from green tea and cashew might act mainly upon electronphilic reaction system in microorganism cells. Space resistant effects from groups around active center in antimicrobial molecule negatively correlated significantly with MIC value(p<0.02). It might be the most important for antimicrobial active center to freely collide directly with biomacromolecules in microbe cells.