摘要
Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant(P > 0.05) comparing with the untreated samples and there was no significant reduction(P > 0.05) of total catechins when the green tea extracts were boiling-treated for 1h.There were no significant(P > 0.05) reduction of the antioxidant capacity when the samples were boiling-treated for 1h,no significant(P> 0.05) reduction of the scavenging ability against DPPH and O-·2when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.
Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant （P ＞ 0.05） comparing with the untreated samples and there was no significant reduction （P ＞ 0.05） of total catechins when the green tea extracts were boiling-treated for 1 h.There were no significant （P ＞ 0.05） reduction of the antioxidant capacity when the samples were boiling-treated for 1 h,no significant （P ＞ 0.05） reduction of the scavenging ability against DPPH and O2-when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.
出处
《茶叶》
2013年第4期394-400,共7页
Journal of Tea
