几种茶叶中抗氧化性物质的比较研究

Comparative Study on Properties of the Antioxidative Substances Extracted from Several Kinds of Tea

研究了几种茶叶的抗氧化性,为选择饮用茶叶品种和加工开发茶叶提供参考。采用了"蒸馏水熬制"和"乙醇浸取法",从不同茶叶中提取了抗氧化性物质,对其的还原能力、清除DPPH自由基能力及总酚含量进行了测定。三种测定方法测定结果:还原能力大小、清除DPPH自由基能力大小与提取物总酚含量高低相一致。结果表明,不发酵茶(炒青)、半发酵茶(乌龙茶和糯米小沱)和发酵茶(红茶)三类茶叶中,不发酵茶提取物的抗氧化性最强,可以为选择饮用茶叶品种和加工开发茶叶及天然抗氧化剂的开发应用提供参考。

The research aimed to study the antioxygenic properties of several kinds of tea and provide the references for choice of varieties of tea to drink and process. The antioxidative substances extracted from several kinds of tea by decocting with distilled water and soaking with ethanol, and their reducing power, ability of removing DPPH free radical and total phe- nol content were determined. The results show that reducing power, ability of removing DPPH free radical and their total phenol content is consistent. In three types of non-fermented tea （sauting tea）, semi-fermented tea （oolong tea and small glutinous rice tuo） and fermented tea （black tea）, the extracts of non-fermented tea have the strongest anti-oxidative property, which may act as the references of choosing varieties of tea to drink and process and development and application of natural antioxidants.