不同发酵工艺对红茶抗氧化活性的影响  

Influence on Antioxidant Activity of Black Tea with Different Fermented Processes

作　　者：刘建[1] 龚加顺[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《食品工业》2013年第12期40-44,共5页The Food Industry

摘　　要：以云南大叶种晒青绿茶为对照,采用不同发酵工艺制备半发酵红茶和全发酵红茶,分别对其进行感官、成分、抗氧化能力的研究,综合评价不同发酵工艺对红茶抗氧化活性的影响。结果表明,全发酵红茶的品质最佳,半发酵红茶的品质适中。晒青绿茶、半发酵红茶、全发酵红茶中茶多酚和儿茶素的含量依次降低,而茶黄素、茶红素和茶褐素的含量依次增加。3种茶叶的抗氧化能力均与茶叶提取物浓度呈现良好的量效关系。不同发酵工艺制得的红茶提取物均有较强的抗氧化活性,综合分析3种茶叶的DPPH清除能力、还原力、羟基自由基清除能力、抑制脂质体过氧化能力,以半发酵红茶的抗氧化性最佳。For investigating the influence on antioxidantactivity of black tea with different fermented pros, by using the sundried green text in Yunnan as the control, the black teas which are got from different fermented processes as the research object, measure their sensory evaluation, major components, antioxidant activity. Results showed that fully fermented black tea has the best quality and semi fermented black tea＇s quality is a little worse. The contents of tea polyphenol and catechins decreased gradually in sundried green tea, semi fermented black tea and fully fermented black tea, while the contents of theaflavin, thearubigin and theabmwnin increased gradually. Antioxidant capacity of the 3 teas with tea extracts concenlration showed a good dose-effect relationship. The black teas which are got from different fermented processes all have strong but different antioxidant activity. Semi fermented black tea has the best antioxidant activity by comparative analysis of DPPH scavenging effect, reducing power, OH-scavenging effect and inhibition of lipid peroxidation.

关 键 词：茶叶提取物 抗氧化活性 晒青绿茶 半发酵红茶 全发酵红茶 

分 类 号：TS272[农业科学—茶叶生产加工]