普洱茶挥发性成分抗氧化活性研究  

Study on Antioxidant Activity of Volatile Components from Pu-erh Tea

作　　者：任洪涛[1] 周斌[1] 秦太峰[1] 夏凯国[1] 周红杰[2] 

机构地区：[1]云南省香料研究开发中心,云南昆明650051 [2]云南农业大学普洱茶学院,云南昆明650201

出　　处：《茶叶科学》2014年第3期213-220,共8页Journal of Tea Science

基　　金：云南省自然科学基金项目(2010ZC086);国家科技支撑计划项目(2007BAD58B02)

摘　　要：用同时蒸馏萃取法(SDE)富集普洱茶挥发性物质,并用GC-MS分析其化学组成,采用DPPH和FRAP法对不同发酵阶段普洱茶挥发性物质的抗氧化活性进行评价,分析抗氧化活性与主要成分含量的关系。结果表明,普洱茶在发酵过程中甲氧基苯类化合物的相对含量大幅增加;挥发性物质的DPPH自由基清除能力和FRAP总抗氧化能力随发酵程度的加深呈显著上升趋势,发酵出堆后分别提高了100%和296%;挥发性物质的DPPH自由基清除能力和FRAP总抗氧化能力与甲氧基苯类化合物和芳樟醇氧化物的相对含量具有显著正相关性。The change of aromatic components in Pu-erh tea during the pile-fermentation process were determined by SDE/GC-MS. The different volatile oils of Pu-erh tea were evaluated by DPPH and FRAP of antioxidant activity. The relationship between the antioxidant activity and the content of main volatile components were analyzed. The results showed that the contents of methoxybenzene compounds increased distinctively during the pile-fermentation process. Compared with the beginning of fermentation, the scavenging activities on DPPH radical and antioxidant activity by FRAP were increased gradually and improved by 100% and 296% respectively. The free-radical scavenging activities of DPPH radical and antioxidant activity by FRAP were highly correlated with the content of methoxybenzene compounds and linalool oxide compounds.

关 键 词：普洱茶 挥发性成分 抗氧化活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]