茶叶提取物对自由基的清除能力

THE FREE RADICAL-SCANVENGING ACTIVITY OF TEA EXTRACTS

对茶叶提取物的自由基（·ＯＨ）清除能力进行评价，结果显示绿茶的提取物对自由基清除能力要高于红茶，但由于含有不稳定的成分易受到热、活性炭或硅藻土处理等影响而降低其对自由基的清除能力；而红茶提取物受热、硅藻土处理的影响较小。

The free radical-scavenging activity of tea extracts was assaied in vitro. It was shown from the experimental data that the radical-scavenging activity of green tea extract was superior to that of black tea extract and cold be decreased susceptibly by heating the extract or treating it with activated carbox and diatomite for there were some unstable constituents in the extract. Moreover, heating the extract or treating it with diatomite had less effect on the free radical-scavenging activity of black tea extract.