不同贮藏年份普洱茶功能特性研究  

Functional Properties of Pu-erh Tea with Different Storage Years

作　　者：周丽静[1] 侯彩云[1] 乔艳慧[1] 赵静[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2010年第13期19-22,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A06)

摘　　要：为了解普洱茶品质变化情况,利用分光光度计法对不同年份普洱茶抗氧化能力、清除NO-2能力、抑制α-淀粉酶作用进行研究。结果表明:普洱茶抗氧化能力与VC相当,各茶样对NO-2均具有良好的清除效果(大于50%);随贮藏年份的延长,普洱茶抗氧化性、清除NO-2能力未呈现明显增强规律性,而对α-淀粉酶抑制作用有所增加。In order to understand the quality change of Pu-erh tea, separate scavenging capacities against DPPH free radicals and NO-2 as well as inhibition effect on α -amylase of Pu-erh tea with different storage years were evaluated using a spectrophotometer. Results indicated that the antioxidant activity of Pu-erh tea was similar to that of vitamin C and all of the tested Pu-erh tea samples with different storage years had a strong NO2- scavenging capacity, with a scavenging rate of higher than 50%. The separate scavenging capacities against DPPH free radicals and NO2- of Pu-erh tea failed to exhibit an obvious increase with prolonged storage year; however, the inhibition effect on α-amylase activity increased.

关 键 词：普洱茶 贮藏 抗氧化 清除NO-2 Α-淀粉酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]