苹果皮复合袋泡茶的研制及其抗氧化特性研究

Preparation of compound bagged tea of apple peel and antioxidant properties

以苹果皮和安吉白茶为原料,经过筛选配方,研制了具有保健功能的新型复合袋泡茶;并采用化学模拟体系测定了该袋泡茶清除DPPH·和ABTS·+的能力,采用全血总抗氧化能力(TAC)评价了其生物抗氧化效应。结果表明,苹果皮和安吉白茶在质量比为4:1,每袋规格为3 g时,感官评价得分最高。苹果皮复合袋泡茶对自由基的清除能力很强,其清除DPPH·和ABTS·+的IC50分别为15.10 mg/L和14.51 mg/L(以总酚计),在全血系统中该复合袋泡茶也具有良好的抗氧化效应。

Take apple peel and Anji white tea（Camellia sinensis） as primary materials,a kind of compound bagged tea with health functions was prepared after optimizing formulas and technique.The capacity of the bagged tea to scavenge DPPH·and ABTS^·＋ were measured by the chemical simulative system.The biological antioxidant efficiency was evaluated by total antioxidant capacity（TAC）.The results showed that the highest sensory evaluation score was obtained when the optimum ratio of apple peel to Anji white tea（Camellia sinensis） was 4：1 with 3 g per bag.The compound bagged tea had effective activity on scavenging DPPH·and ABTS^·＋,its IC50 was 15.10 mg /L and 14.51 mg/L（total polyphenols） respectively.Moreover,the compound bagged tea had favorable antioxidant efficiency in whole blood system.