不同发酵年份香型六堡茶的茶多酚含量及其抗氧化活性  

Tea Polyphenol Content and Antioxidant Activity of Liubao Tea from Different Fermentation Years and Aromatic

作　　者：张强 王麒华 罗小莉 张石妮 杨涛 ZHANG Qiang;WANG Qihua;LUO Xiaoli;ZHANG Shini;YANG Tao(School of Pharmaceutical Sciences,Guangxi University of Chinese Medicine,Nanning 530200,Guangxi,China;College of Chemistry and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200,Guangxi,China)

机构地区：[1]广西中医药大学药学院,广西南宁530200 [2]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《食品研究与开发》2024年第16期67-72,共6页Food Research and Development

基　　金：广西科技计划项目(桂科AA22096022);广西中医药大学自然科学研究项目(2021MS001);2021年度广西高校中青年教师科研基础能力提升项目(2021KY0301、2022KY0304);广西高等学校千名中青年骨干教师培育计划项目(桂教教师[2020]58号)。

摘　　要：茶多酚成分及含量影响茶香气风味及其生理活性。采用高效液相色谱法对不同年份香型的六堡茶及老茶婆共7种中的6种茶多酚的含量进行系统测试比较,用紫外分光光度法对总茶多酚含量进行测定,最后对不同年份、香型的六堡茶进行抗氧化活性测试。结果表明,不同年份香型的六堡茶中三年槟榔香的六堡茶总茶多酚含量最多,达141.66 mg/g,采用高效液相色谱法测定的不同年份香型六堡茶中茶多酚各单体含量最多的为三年槟榔香六堡茶。抗氧化试验表明不同年份香型的六堡茶抗氧化能力强到弱顺序为三年槟榔香>五年槟榔香>三年陈香>五年陈香>十年槟榔香>十年陈香>老茶婆。The composition and content of tea polyphenols affect the flavor and health functions of tea.High performance liquid chromatography was used to systematically test and compare the content of 6 tea polyphenols in 7 kinds of Liubao tea and Lao Cha Po from different years.The total tea polyphenol content was determined by UV spectrophotometry,and finally,the antioxidant activity of Liubao tea from different years was tested.Results showed that the total polyphenol content of Liubao tea with three years of betel nut aroma was the highest in different years of Liubao tea,reaching 141.66 mg/g.High performance liquid chromatography was used to determine that the main monomer content of tea polyphenols in Liubao tea with three years of betel nut aroma was the highest in different years of Liubao tea.The antioxidant experiment showed that the antioxidant capacity of Liubao tea with different aroma types in different years was in the order of three-year betel nut aroma>five-year betel nut aroma>three-year aged aroma>five-year aged aroma>ten-year betel nut aroma>tenyear aged aroma>Lao Cha Po.

关 键 词：六堡茶 茶多酚 风味物质 含量测定 抗氧化活性 

分 类 号：TS272.7[农业科学—茶叶生产加工] O657.72[轻工技术与工程—农产品加工及贮藏工程]