普洱茶与红茶的抗氧化特性比较研究

Comparison of the antioxidant activity of pu-erh tea and black tea

采用氯仿,乙酸乙酯,正丁醇等溶剂,分步萃取普洱茶及红茶水提物。采用化学发光法和可见分光光度法比较两类茶水提物及萃取组分在水相和油相中的抗氧化性。结果表明普洱茶在水相中的抗氧化能力无论在总体或单个组分上均略低于红茶;两类茶水提物对某些油脂具有较好抗氧化性;乙酸乙酯萃取组分对两类茶在水相中的抗氧化性起主导作用,且红茶略高于普洱茶,在油相中均无表现明显抗氧化性。

The water-extracted pu-erh tea and black tea were separated by the order of chloroform,ethyl acetate,and n-butanol. The antioxidant activity of these teas and their fractions were investigated by the hydroxyl radical-induced luminol chemiluminescence assy and visible spectrophotometric method. The results revealed that black tea had slightly stronger antioxidant activity than pu-erh tea in water phase. The two types of tea had considerable antioxidant effect on some lipid. The ethyl acetate fraction was the most contributions to the antioxidant activity of the two types of tea in water phase which antioxidant activity was a little stronger from black tea than that from pu-erh tea,and had scarcely any antioxidant activities in oil phase.