摘要:
分析不同煮制时间以及二次煮制对紫娟普洱茶中主要活性成分浸出情况的影响。测定茶汤的总花青素、总酚及总黄酮等抗氧化成分含量,分析茶汤的·OH清除能力、DPPH自由基清除能力、总抗氧化性、还原能力与这些抗氧化成分的相关性。结果表明,紫娟普洱茶汤中的抗氧化成分随煮制时间延长而增加,第一次煮制7min后,各活性成分总含量的增加大多趋于平缓;第二次煮制后,各类活性成分总含量下降显著(p<0.05)。紫娟普洱茶汤的·OH清除能力、总抗氧化性与其活性成分含量呈线性正相关,且与总花青素、总酚含量的相关性更加明显(R2>0.8)。
Abstract:
It was investigated that the effect of tea cooking time and two times of cooking on antioxidant activities of Zijuan puer tea. The contents of total monomeric anthocyanin, total phenols and total flavonoids were determined. The relation between hydroxyl radical scavenging activity,DPPH radical scavenging activity,total antioxidant activity and reducing power of tea extractions and the contents of these active ingredients was tested. The results indicated that within 10 minutes of tea cooking,the contents of active ingredients enhanced with time,however,the amplification decreased with time. After 7 minutes of tea cooking for one time,the increase of total contents of different types of active ingredients almost tended to be steady. The total content of different types of active ingredients in Zijuan puer tea apparently decreased after two times of cooking(p<0.05). The hydroxyl radical scavenging activity and total antioxidant activity of Zijuan puer tea showed a positive linear correlation with the contents of active ingredients,which was more apparent with the contents of total monomeric anthocyanin and total phenols(R2>0.8).
下载:
