茶及茶多酚对NO_2^-清除作用的体外试验研究  

NO_2^--ELEMILATING EFFECTS OF TEA AND TP (TEA POLYPHENOLS)IN AN IN IN VITRO EXPERIMENT

作　　者：周才琼[1] 陈玉山[1] 李干红[1] 王云仙[1] 肖志清[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《西南农业大学学报（自然科学版）》2003年第1期59-61,共3页Journal of Southwest Agricultural University

摘　　要：茶鲜叶、绿茶和茶多酚在体外模拟胃液pH条件下对NO2-有很强的清除作用,清除率随处理时间延长而升高。在各处理茶多酚浓度为0.01%～0.16%范围内,其清除率分别超过81.0%,91.7%和77.3%,茶鲜叶和绿茶提取液的清除效果优于同浓度的纯茶多酚。在不同pH条件下,纯茶多酚对NO2-的清除率呈"凹形"曲线变化,在pH4～5之间清除率较低,而鲜叶及绿茶提取液对NO2-的清除率受pH变化的影响较小。In an in vitro experiment in which the pH conditions of gastric juice were simulated, fresh tea leaves, green tea and tea polyphenols (TP) showed a significant NO2--eliminating effect, with an elimination rate of 81.0%, 91.7% and 77.3%, respectively, in the TPP concentration range of 0.01-0.16%. The effect increased with treatment time and was greater for fresh tea leaves and green tea than TP preparation. The eliminating effect was little influenced by variation in pH in the experiment for fresh tea leaves while it was lower when pH was between 4 and 5 for TP.

关 键 词：茶 茶多酚 清除作用 体外试验 亚硝酸盐 

分 类 号：R282.71[医药卫生—中药学]