石榴皮和绿茶中单宁的抗氧化作用研究  

Study on Antioxidation of Tannin from Pomegranate Rind and Green Tea

作　　者：曹鹏飞 

机构地区：[1]丽水市农业科学研究院,浙江丽水323000

出　　处：《安徽农业科学》2011年第20期12136-12137,12140,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究石榴皮和绿茶中单宁的抗氧化作用。[方法]通过对石榴皮和绿茶中单宁对羟自由基和超氧阴离子自由基的清除,以及对油脂的抗氧化性3个方面来研究单宁的抗氧化作用。[结果]绿茶中单宁清自由基能力强,比石榴皮单宁好。在对油脂的抗氧化,绿茶单宁对不饱和脂肪的抗氧化能力强,对饱和脂肪弱,石榴皮反之。[结论]绿茶单宁比石榴皮单宁更适合保健、美容研究。[Objective] To study antioxidation of tannin from pomegranate rind and green tea.[Method] Antioxidation of tannin was studied in terms of OH· clearance rate,O2-clearance rate and antioxidant activity on fat.[Result] The free radical scavenging capacities were in green tea higher than that in pomegranate rind.The tannin from green tea had strong antioxidant ability on unsaturated fatty acids and weak antioxidant ability on saturated fatty acid,and the tannin from pomegranate rind was on the contrary.[Conclusion] The tannin from green tea was more suitable for research in healthy and beauty world.

关 键 词：单宁 石榴皮 绿茶 抗氧化 自由基 

分 类 号：S567[农业科学—中草药栽培]