目的 分析浸提温度、料液比、浸提时间、乙醇质量分数等条件对茶叶提取物抑菌性能的影响，并研究茶叶提取物的抑菌能力。方法 利用超声波辅助浸提法提取茶叶中的有效成分，利用纸片扩散法、两倍稀释法对提取物进行抑菌和稳定性分析。结果 茶叶的最佳提取条件中浸提温度为70 ℃，料液比（茶叶粉末质量与乙醇体积的配比）为1∶10 g/mL，浸提时间为30 min，乙醇质量分数为75%。茶叶提取物抑制4种供试菌生长时的最小体积分数均为2.5%，且在1个月内其抑菌能力均保持在95%以上。结论 茶叶提取物具有较好的抑菌性能。

The work aims to analyze the effects of extraction temperature, solid-liquid ratio, extraction time and ethanol mass fraction, etc. on tea extract and study the antibacterial properties of tea extract. The active components of tea were extracted by ultrasonic assisted extraction. The antimicrobial properties and stability of the extract were analyzed by the method of paper diffusion and the double dilution method. The optimal extraction conditions of tea were extraction temperature of 70 ℃, solid-liquid ratio (ratio of tea powder mass and ethanol volume) of 1∶10 g/mL, extraction time of 30 min and ethanol mass fraction of 75%. The minimum volume fraction of tea extracts for inhibiting the growth of 4 kinds of tested bacteria was 2.5%. Within one month, the antibacterial ability was stable and kept above 95%. The tea extract has good antibacterial properties.