不同蒸压工艺下普洱茶抗氧化活性差异比较  

Comparison of antioxidant activity of Pu-erh tea under different autoclaved processes

作　　者：苏菁晶 包宁 陶忠[1] 赵远艳 崔廷宏 单治国[1] 张春花[1] SU Jing-Jing;BAO Ning;TAO Zhong;ZHAO Yuan-Yan;CUI Ting-Hong;SHAN Zhi-Guo;ZHANG Chun-Hua(Pu’er University and Tea and Coffee Academy,Pu’er 665000,China;College of tea and food science and technology,Anhui Agricultural University,Hefei 230000,China;Tea Research Institute,Pu’er 665000,China)

机构地区：[1]普洱学院茶叶咖啡学院,普洱665000 [2]安徽农业大学茶与食品科技学院,合肥230000 [3]普洱市茶叶科学研究所,普洱665000

出　　处：《食品安全质量检测学报》2024年第18期21-31,共11页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32360771);云南省科技厅科技计划项目(202101BA070001-239);云南省高校普洱茶加工工程研究中心,普洱学院重点科研专项规划项目(2020XJGH08);普洱茶科技研发创新团队项目(CXTD020);普洱学院拔尖创新团队项目(2023PEXYCXTD001);一流本科课程项目(2023YLKCZX004、2023YLKCZX005);云南省教育厅项目(2024J1099)。

摘　　要：目的探究不同蒸压工艺对普洱茶抗氧化活性的影响。方法本研究在普洱茶压制环节中设置不蒸压的原始样、蒸汽样、湿闷样、压饼打散样、压饼烘干样5种处理,采用分光光度法检测不同蒸压工艺下普洱茶总抗氧化能力、羟自由基清除能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、超氧阴离子自由基清除能力并分析其差异。结果生茶总抗氧化能力压饼烘干样最大,显著高于湿闷样0.02 mol/L;生茶羟自由基清除能力湿闷样最高,显著高于原始样69.05 U/mL;生茶DPPH自由基清除率湿闷样最高,显著高于压饼打散样15.75%;生茶超氧阴离子自由基清除能力湿闷样最高,显著高于压饼打散样763.49 U/L。熟茶总抗氧化能力压饼烘干样最高,显著高于原始样0.07 mol/L;熟茶羟自由基清除能力湿闷样最高,显著高于原始样57.72 U/mL;熟茶DPPH自由基清除率湿闷样最高,显著高于原始样34.45%;熟茶超氧阴离子自由基清除能力压饼烘干样最高,显著高于压饼打散样1065.65 U/L。结论经过蒸压工艺中的压饼打散处理后,普洱生茶、普洱熟茶抗氧化活性降低,蒸汽、湿闷、压饼后烘干处理有利于其抗氧化活性提高,为普洱茶蒸压工艺的改进和抗氧化活性的提升提供理论基础。Objective To investigate the effects of various autoclaving processes on the antioxidant activity of Pu-erh tea.Methods The 5 kinds of treatments were employed during the pressing process of Pu-erh tea:the original sample,steam sample,wet and stuffy sample,pressed cake scattering sample,and pressed cake drying sample.The total antioxidant capacity,hydroxyl radical scavenging capacity,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate,and superoxide anion free radical scavenging capacity of Pu-erh tea under different autoclaving processes were measured using spectrophotometry,and the differences were analyzed.Results The total antioxidant capacity of the raw tea was greatest in the pressed cake drying sample,significantly higher than that of the wet and stuffy sample by 0.02 mol/L.The hydroxyl radical scavenging ability of the raw tea was the highest,significantly exceeding that of the original sample(69.05 U/mL).The DPPH free radical scavenging rate of the raw tea was highest in the wet and stuffy sample,significantly greater than that of the pressed cake scattering sample by 15.75%.The superoxide anion radical scavenging ability of the raw tea was also the highest,significantly exceeding that of the pressed cake sample(763.49 U/L).For the cooked tea,the total antioxidant capacity was highest in the cake-dried sample,significantly greater than that of the original sample by 0.07 mol/L.The hydroxyl radical scavenging ability of the cooked tea was highest in the wet sample,significantly exceeding that of the original sample(57.72 U/mL).The DPPH free radical scavenging rate of the ripe tea was highest in the wet sample,significantly greater than that of the original sample by 34.45%.Lastly,the superoxide anion radical scavenging ability of the cooked tea was highest in the pressed cake drying sample,significantly exceeding that of the pressed cake scattering sample(1065.65 U/L).Conclusion The antioxidant activity of both raw and ripe Pu-erh tea diminishes following cake pressing and scattering treatment

关 键 词：普洱生茶 普洱熟茶 蒸压 抗氧化活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]