不同加工形式茶叶茶多酚含量及抗氧化活性比较研究  

A Comparative Study on the Content of Tea-Polyphenols and Antioxidation Activity in Different Teas

作　　者：王万方[1,2] 张怀令 陈丽[1] 史彩艳[1] 肖怀[1] 

机构地区：[1]大理学院药学与化学学院,云南大理671000 [2]云南西力生物技术有限公司,昆明650204

出　　处：《大理学院学报（综合版）》2014年第10期18-21,共4页Journal of Dali University

基　　金：大理学院大学生科研基金资助项目(YHX-SKY201306)

摘　　要：目的:比较不同加工形式茶叶中茶多酚含量及其抗氧化活性,为不同需求人群提供选择依据。方法:茶叶粉碎后用95%乙醇超声提取,以没食子酸作为对照品,采用福林酚比色法在波长765 nm处测定各种茶叶中茶多酚的含量。抗氧化活性通过紫外分光光度法测定茶叶提取物对Fe3+的还原能力进行评价。结果:不同加工形式茶叶中茶多酚含量及抗氧化活性差异较大,其中绿茶茶多酚含量最高,其抗氧化活性也最好。结论:茶叶中多酚含量与茶叶发酵程度密切相关,发酵程度越大,茶多酚含量越低;茶叶提取物的抗氧化活性与茶多酚含量呈现良好的量效关系,说明茶叶的抗氧化能力主要与其中的茶多酚含量有关。Objective： To compare the tea polyphenols（TPs） content and antioxidant activity in different processed Chinese teas. Methods：The TPs was extracted with 95%ethanol though ultrasonic after crushing. The content was determined by spectrophotometry at the wavelength of 765 nm using Folin-Ciocalteu as the chromogenic agent and gallic acid as the reference. The antioxidant activity was also tested by UV spectrophotometry though adding the Fe3＋ion as the oxidant. Results：The sequence of content of TPs and its antioxidant activity were consistency. Green teas and the not fermented teas contained the highest TPs and had the most powerful reducing capacity. While the fermented teas such as red teas and black teas had the lower polyphenols and antioxidant activity. Conclusion：The content of TPs is negatively related with the fermented degree of teas and the antioxidant activity shows a good dose effect relationship with the TPs.

关 键 词：茶叶 茶多酚 含量测定 抗氧化活性 

分 类 号：R28[医药卫生—中药学]