茶叶水提物的抗氧化活性研究  

Antioxidant Activity of Aqueous Extract of Tea

作　　者：罗思媛[1] 郭红英[1,2] 李清明[1,2] 杨章清 LUO Si-yuan;GUO Hong-ying;LI Qing-ming;YANG Zhang-qing(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, PRC;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, PRC)

机构地区：[1]湖南农业大学食品科学与技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《湖南农业科学》2017年第8期81-84,共4页Hunan Agricultural Sciences

基　　金：湖南农业大学科学基金项目(11YJ17)

摘　　要：以绿茶银毫、半发酵茶铁观音、全发酵茶普洱为研究对象,将其以1∶150的茶水比用沸水分别冲泡10、15、20、25和30 min,通过测定还原力、DPPH·和·OH的清除能力、螯合金属离子的能力测定,研究3种茶叶水提物(茶汤)进行抗氧化能力。结果表明:在冲泡时间为20 min时,茶汤的抗氧化性能较好。同等条件下,绿茶银毫的茶汤比其他两种的抗氧化能力强。4种化学模型所测得的数据表明,3种茶叶水提物的抗氧化效果为:不发酵茶(银毫)>半发酵茶(铁观音)>发酵茶(普洱)。Taking three kinds of tea,Yinhao,Tie Guanyin,Pu'er tea as the materials,added150times boiling water and soaked for10min,15,20,2and30min,through four chemical model(recucing power,scavenging activity against DPPH·and·OH and chelating activity)to investigate the antioxidant capacity of three kinds of tea aqueous extracts.The results showed that the antioxidant capacity of aqueous extract from not fermented tea Yinhao was the strongest and when the tea was soaked for20min,its aqueous extract had the best antioxidant capacity.According to the data obtained from four chemical models,the antioxidation effect of3kinds of tea water extract was:non-fermented tea(Yinhao)>half fermentation tea(Tie Guanyin)>fermentation tea(Pu'er).

关 键 词：茶叶 水提物 抗氧化活性 发酵茶 

分 类 号：TS272[农业科学—茶叶生产加工]