不同种类茶叶抗氧化活性及茶汤颜色参数比较  

Comparison on Antioxidant Activity and Color Parameters for Different Types of Tea

作　　者：金亮[1] 李小白[2] 丁华侨[1] 邹清晨 田丹青[1] 刘慧春[1] 李梅[3] 

机构地区：[1]浙江省农业科学院花卉研究开发中心,杭州311202 [2]浙江省农业科学院园艺研究所,杭州310021 [3]浙江大学农生环分析测试中心,杭州310058

出　　处：《中国食品学报》2016年第2期242-250,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：选用六大类,共19个知名茶叶为研究对象,比较它们的抗氧化活性及其茶汤颜色参数的差异。结果表明,不同茶叶的总酚含量、DPPH自由基清除活性、ABTS自由基清除活性、铁还原氧化能力及颜色参数等一般存在显著性差异(P<0.05)。19个茶叶中,绿茶信阳毛尖和黄茶君山银针具有较高的抗氧化活性及总酚含量。相关性分析表明,总酚含量与抗氧化活性3个指标呈极显著正相关(P<0.01),颜色参数与抗氧化活性、茶多酚总含量呈极显著相关关系(P<0.01)。主成分分析表明,茶汤颜色参数及抗氧化活性等是区分不同茶叶的重要理化指标。The aim of the present work was to better characterize the antioxidant activity and color parameters of different types of tea. The total phenols content and antioxidant activity in vitro using DPPH, ABTS free radical scavenging and ferric reducing antioxidant power（FRAP） assays of 19 famous teas were determined and compared. Results showed that different teas had widely different in vitro antioxidant activity, total phenols content and color parameters（P〈 0.05）. Based on the antioxidant activity and total phenols content, Xinyang Maojian and Junshan Yinzhen had the more satisfactory nutritional quality among the 19 teas. The total phenols content and antioxidant activity were significantly positive correlation（P〈0.01）. The color parameters was significantly correlated（P〈0.01） with the total phenols content and of antioxidant activity. Principal component analysis indicated that color parameters and antioxidant activity were the most important index for distinguish different types of tea.

关 键 词：茶叶 抗氧化活性 颜色参数 

分 类 号：TS272[农业科学—茶叶生产加工]