冲泡条件对明日叶发酵茶活性物质及抗氧化能力的影响  

Effect of brewing conditions on phytochemicals contents and antioxidant capacities of Angelica keiskei tea

作　　者：张程程 李小琼 郑美瑜[1] 刘大群[1] ZHANG Chengcheng;LI Xiaoqiong;ZHENG Meiyu;LIU Daqun(Institute of food Science,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology of Zhejiang Province,Hangzhou 310021,China)

机构地区：[1]浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2018年第8期1408-1413,共6页Acta Agriculturae Zhejiangensis

基　　金：浙江省重点研发计划(2017C02021)

摘　　要：以纤维素酶辅助发酵的明日叶发酵茶为材料,研究冲泡温度、时间对茶汤中主要活性物质(多酚、黄酮、查尔酮)浸出量及抗氧化能力的影响。结果表明,随着冲泡温度从80℃升高至95℃,茶汤中多酚、黄酮、查尔酮的浸出量呈先增后减的趋势,90℃下茶汤中总酚、总黄酮和总查尔酮浸出量达最大值。随着冲泡时间延长,茶汤中多酚、黄酮和查尔酮溶出量在15 min内迅速增加,之后进入饱和状态。相关性分析结果表明,DPPH法测定的抗氧化性与多酚、黄酮和查尔酮含量呈显著(P<0.05)正相关。In the present study,the effects of different brewing conditions,including different brewing temperature and brewing time,on the leaching amount of total phenols,total flavonoids,total chalcone and antioxidant activities of Angelica keiskei tea fermented with cellulase were systematically analyzed. It was shown that the release of phenols,flavonoids,chalcone increased firstly and then decreased as temperature increased from 80 ℃ to 95 ℃,and the maximum contents of phenols,flavonoids and chalcone in tea soup were found under 90 ℃. The contents of phenols,flavonoids and chalcone dissolved in the tea soup increased rapidly in 15 min,and then reached the saturation state. Corelation analysis revealed that antioxidant activity determined by DPPH assays was significantly（P 0. 05）positively correlated with contents of phenols,flavonoids and chalcone.

关 键 词：冲泡 多酚 黄酮 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272[农业科学—作物学]