冲泡条件对铁观音茶体外抗氧化活性的影响  

Influence of Brewing Conditions on Antioxidant Activity in Vitro of Tieguanyin Tea

作　　者：杨青[1] 刘芷瑜 李冠楠[1] 胡薇[1] 

机构地区：[1]福建师范大学生命科学学院,福州350108

出　　处：《中国农学通报》2017年第13期159-164,共6页Chinese Agricultural Science Bulletin

基　　金：福建省科技厅农业科技重点项目"利用真菌发酵生产富含Y-氨基丁酸茶叶的关键技术及其应用"(2012N0013);福建省自然科学基金"茶树内生真菌对茶多酚生物转化及抗氧化活性的影响"(2012J01122)

摘　　要：为寻找一个最佳的冲泡条件,使铁观音茶叶中对人体有益成分的浸出量最大,以安溪铁观音为试验材料,采用分光光度法对冲泡条件对铁观音茶体外抗氧化活性的影响进行研究。研究分析冲泡条件(茶水比、冲泡次数、冲泡温度、水的种类和浸泡时间)对总抗氧化能力、DPPH清除率、羟自由基清除能力及总酚含量的影响。结果显示,在试验条件下,用70 m L、75℃的蒸馏水对铁观音茶进行90 s冲泡,所得的第1道茶浸提液的总抗氧化能力、DPPH清除率、羟自由基清除能力最强,总酚含量最高。研究表明,在试验条件下,使用蒸馏水冲泡茶叶最佳,茶浸提液中总抗氧化能力、DPPH清除率、羟自由基清除能力随冲泡温度的降低,冲泡时间的延长,茶水比的减小而增强;总酚含量随冲泡温度的降低,冲泡时间的延长,茶水比的减小而增多。在冲泡次数试验中,所得的第1道茶浸提液的总抗氧化能力、DPPH清除率、羟自由基清除能力最强,总酚含量最高。The study aims at looking for the optimal brewing condition of Tieguanyin tea to obtain the most beneficial components for human body. The effects of brewing conditions （brewing temperature, solid to liquid ratio, brewing time, brewing numbers and water quality） on total antioxidant capacity, DPPH clearance rate, hydroxyl radical scavenging capacity and total phenols were studied by spectrophotometry. The results showed that the total antioxidant capacity, DPPH clearance rate and hydroxyl radical scavenging capacity of the first tea extract were the highest in distilled water of 70 mL at 75~C for 90 s, and the total phenols were the highest. Under the experimental conditions, the tea leaves were distilled by distilled water, the total antioxidant capacity, DPPH clearance, hydroxyl radical scavenging capacity, and the total phenolics content increased with the brewing temperature decreasing, brewing time prolonging and solid to liquid ratio decreasing. The total antioxidant capacity, DPPI-I clearance rate, hydroxyl radical scavenging capacity and total phenols of the first tea extract were the highest in the experiment of brewing times.

关 键 词：铁观音 冲泡条件 体外抗氧化 总酚 

分 类 号：TS272[农业科学—茶叶生产加工]