茶多酚对自由基抑制效应

Inhibition Effect of Polyphenol to Free Radical

采用循环伏安法测定自制茶多酚及标准儿茶素的氧化峰电位．结果表明，前者高于后者，即后者还原能力较强．经加温强化处理的各种食用油，分别加入同量、不同量的上述两种试样；不同来源的食用油加同量的标准儿茶素，用ＥＳＲ方法测试它们随温度、时间条件的改变引起自由基强度变化的规律．结果说明：茶多酚、儿茶素均有很强的自由基抑制效应，儿茶素更强（和还原能力较强相一致）．该研究对于从茶叶中提取茶多酚并用于食品工业，具有一定的理论意义和应用的参考价值．

The potential of oxidation peaks of self made polyphenols and standard catechins has been measured by cyclic voltammetry. It was found that the potential of self made polyphenols is high. The free radical in various oils adding self made polyphenols and standard catechins has been measured by ESR at various reaction time.The results indicated that standard catechins and self made polyphenols have strong ability of inhibition to free radical. The inhibition ability of standard catechins is stronger, which is in agreement with its stronger reducing ability . This result is of significance in extracting polyphenols from tea.