柿叶茶及其加工过程中体外抗氧化活性研究  

Antioxidant Activity of Processed Persimmon( Diospyros) Tea Leaves

作　　者：韩卫娟[1] 杜改改[1] 孙鹏[1] 刁松锋[1] 傅建敏[1] 

机构地区：[1]国家林业局泡桐研究开发中心中国林业科学研究院经济林研究开发中心,郑州450003

出　　处：《天然产物研究与开发》2016年第10期1607-1611,1539,共6页Natural Product Research and Development

基　　金：国家"十二五"农村领域科技计划(2013BAD14B0502)

摘　　要：为了解柿叶茶的抗氧化活性及其加工过程中的变化,采用DPPH·、ABTS+·、还原能力(Fe3+和Cu2+)和金属络合能力(Fe2+和Cu2+)等方法进行体外抗氧化活性检测,同时采用分光光度法对加工过程中黄酮、总酚含量变化规律进行研究。结果表明,柿叶茶具有显著的抗氧化活性,主要通过清除自由基、络合过渡金属离子这两种途径实现;杀青、浸泡、做形、晾干和炒制等步骤不同程度提高了柿叶茶抗氧化活性,其中炒制后ABTS+·清除和Cu2+还原能力显著提高,DPPH·清除、Fe3+还原、Cu2+络合能力与柿叶无显著性差异,但Fe2+络合能力显著下降;黄酮、总酚含量炒制后与柿叶无显著性差异,且与抗氧化能力有极显著的相关性,含量越高,抗氧化能力越强。Antioxidant activity of processed persimmon （Diospyros） leaves was determined by DPPH, ABTS free radical scavenging,reducing power （Fe3＋ and Cu2＋ ） ,and metal-chelating assays （Fe2＋ and Cu2. ）. Total flavonoids and pelyphenols contents were also determined spectrophotometrically. Persimmon leaf tea showed excellent in vitro antioxidant activity as determined by both chelating metal ions and scavenging free radicals. Processing steps （ fixation, infusion, shaping,drying and frying） improved the antioxidant activity of persimmon （Diospyros） tea leaves to different extent depen- ding on the assay. Thus,the ABTS ＋ · scavenging ability and the Cu2 ＋ -reducing power were significantly improved by processing ;whereas, the Fe2 ＋ -chelating ability was significantly decreased. On the other hand, the DPPH · scavenging ability, the Fe3 ＋ -reducing power, and the Cu2 ＋ -chelating ability of persimmon leaves were not affected by tea processing. There were no significant differences in total flavonoids and pelyphenols contents between fresh and processed persimmon tea leaves, and values were significantly correlated with antioxidant activity.

关 键 词：柿叶茶 加工过程 抗氧化活性 黄酮 总酚 

分 类 号：S665.2[农业科学—果树学] S713[农业科学—园艺学]