Abstract:To take full advantage of Mei-tea（Ampelopsis grossedentata），the total content of polyphenols，flavonoids and flavonols in the alcohol extract and residue hydrolysates of Mei-tea was determined by Folin-Ciocalteu assay，Al（NO3）3colorimetry and high-performance liquid chromatography，and the antibacterial effect of the alcohol extract was also explored in this paper.The minimum inhibitory concentration of the alcohol extract against Staphylococcus aureus，Escherichia coli and Shigella dysenteriae was detected by inoculation.The antibacterial effect and stability under the influence of UV，pH，temperature and metal ions were analyzed by disk diffusion assay.Results showed that the total content of polyphenols and flavonoids in Mei-tea was 468.22 mg/g and 266.18 mg/g，respectively；the components of flavonols（total content）were mainly myricetin（45.14 mg/g）and quercetin（1.86 mg/g）；the inhibition zone diameters of S.aureus，E.coli and S.dysenteriae were 20.30，14.10 mm and 11.10 mm，respectively when the concentration of the alcohol extract was 20 mg/mL，and the minimum inhibitory concentration of the corresponding strains were 6，8 mg/mL and 10 mg/mL，respecitvely.Stable and strong antibacterial effect of the extract was observed under temperature 40℃-121℃，ultraviolet irradiation 10 min-60 min，pH 3-11 and treatment with Na+，Ca2+，K+，Fe3+and Mg2+.In conclusion，Mei-tea contained abundant active antibacterial components，such as polyphenols，flavonoids and flavonols，and was potential natural preservatives，which was worthy of deep processing.