冲泡条件对咸茶茶汤活性成分及其抗氧化活性的影响  

Effects of Infusing Conditions on Bioactive Compounds and Antioxidant Activity in Salty Tea Infusion

作　　者：谢三都 陈惠卿 XIE San-du;CHEN Hui-qing(College of Life Science and Chemistry,Minnan Science and Technology University,Quanzhou 362332,China)

机构地区：[1]闽南科技学院生命科学与化学学院,福建泉州362332

出　　处：《中国食物与营养》2023年第5期21-27,共7页Food and Nutrition in China

基　　金：福建省一流本科专业建设项目(项目编号:SJZY-2019-02);泉州市高等职业教育技能名师工作室(项目编号:QZGZS-2019-02);福建省省级本科教学团队建设项目(项目编号:JXTD-2018-01)。

摘　　要：目的:研究不同冲泡条件对咸茶茶汤中活性成分含量的影响并研究其抗氧化活性。方法:以咸茶为原料,研究不同冲泡条件对咸茶多酚、总黄酮冲泡率的影响,并以羟自由基、超氧自由基、DPPH自由基、ABTS自由基的清除率为指标,探究咸茶茶汤的抗氧化能力,分析其抗氧化能力与茶汤中多酚、总黄酮含量之间的关系。结果:料液比、冲泡温度、冲泡时间、冲泡次数以及料液比、冲泡温度、冲泡时间分别与冲泡次数的交互作用对咸茶茶汤多酚、总黄酮冲泡率均具有极显著影响(P<0.01);冲泡次数对咸茶茶汤清除羟自由基、超氧自由基、DPPH自由基、ABTS自由基能力均具有极显著影响(P<0.01)。咸茶分别经料液比为1∶40 g/mL、冲泡温度95℃、冲泡时间7 min、第1次冲泡(多酚含量为0.0097 mg/mL)和料液比为1∶100 g/mL、冲泡温度100℃、冲泡时间11 min、第1次冲泡(总黄酮含量为0.027 mg/mL)制备而成的茶汤对羟自由基、超氧自由基、DPPH自由基、ABTS自由基的清除率均极显著高于0.25 mg/mL茶多酚(P<0.01);与茶多酚阳性对照相比较,咸茶茶汤具有良好的抗氧化活性。结论:本研究可为咸茶的科学冲泡、推广及其功能研究提供科学依据。Objective To study the effects of infusing conditions on bioactive compounds and antioxidant activity in salty tea infusion.Method Effects of the different infusing conditions on the infusing rate of polyphenol and total flavonoids were studied using the salty tea as the material,on the basis of this,with the scavenging rates of hydroxyl free radical,superoxide free radical,DPPH free radical and ABTS free radical for index,we explored the antioxidant capacity of salty tea infusion and analyzed the relation between the antioxidant capacity and the content of polyphenol and total flavonoids.Result Ratio of solid to liquid,infusing temperature,infusing time,infusing times,the interaction between infusing times and ratio of solid to liquid,infusing temperature,infusing time respectively had significant effect on infusing rate of the salty tea polyphenol and the total flavonoids(P<0.01).Infusing times had significant effect on the scavenging ability of hydroxyl free radical,superoxide free radical,DPPH free radical and ABTS free radical(P<0.01).Salty tea infusion was prepared by two infusing process conditions as follows:solid-liquid ratio 1∶40 g/mL,infusing temperature 95℃,infusing time 7 min,first infusing(polyphenol content was 0.0097 mg/mL)and solid-liquid ratio 1∶100 g/mL,infusing temperature 100℃,infusing time 11 min,first infusing(total flavonoids content 0.027 mg/mL).The scavenging rates of hydroxyl free radical,superoxide free radical,DPPH free radical and ABTS free radical of tea infusion prepared by the two processes were extremely significantly higher than those of 0.25 mg/mL tea polyphenols(P<0.01).Taking tea polyphenol as positive contrast,the salty tea infusion has strong antioxidant activity.Conclusion The research can afford scientific foundation for the scientific brewing,promotion and function on salty tea.

关 键 词：咸茶 茶汤 多酚 总黄酮 冲泡率 自由基 抗氧化活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]