茶多酚制备中防氧化条件的探讨

Study on the Conditions for protecting Tea Polyphenols fron Oxidation in the Extraction Process

本文报道了茶多酚制备(工艺)过程中抗氧化条件的筛选,研究结果表明在中性介质中添加无机抗氧化剂能明显抑制茶多酚氧化,其抗氧化效应序列MST>MSO_4>Na_2S_2O_3>KI。MST对人体无害且价廉,它的应用为茶多酚商品化开发提供诱人前景。

Antioxidative conditions in the process of extracting tea polyphenols have been studied. The experimental results proved that the percentage of tea polyphenols oxidized could be apparently controlled by adding inorganic antioxidant in the neutral solutions. The antioxidative activity increased in the following order: KI<Na_2S_2O_3<MSO_4<MST. MST is a harmless and cheap compound.Its application offers an entrancing prospects for the commercialization and development of tea polyphenols extraction.