祁门安茶与红茶抗氧化活性比较研究

Comparative Study on Properties of Antioxidative Substances Extracted from Semifermented and Fermented Tea of Qi Men

目的研究祁门安茶与红茶抗氧化活性能力的大小。方法以DPPH自由基清除能力、FRAP值、总还原能力及总多酚含量为指标,对祁门安茶与祁门红茶的抗氧化活性进行比较研究。结果祁门安茶和红茶提取物均具有显著的抗氧化能力,安茶的总还原能力及FRAP值与红茶相当,但安茶中总多酚含量比红茶高,其对DPPH自由基清除能力比红茶强。结论抗氧化活性除了和多酚的含量有关以外,应该可能还与多酚的种类有关。

Objective A comparative study of semi-fermented（an tea） and fermented tea（black tea） antioxidant activity. Methods In DPPH radical scavenging, FRAP value, total reducing capacity and total polyphenol content as an indicator, a comparative study of semi-fermented（an tea） and fermented tea（black tea） antioxidant activity. Results The results show that semi-fermented tea（an tea） and fermented tea（black tea） extract showed signifi cant antioxidant capacity, reducing power and FRAP value of total semi-fermented tea（an tea） and fermented tea（black tea） are equivalent, but the total polyphenol content of semi-fermented tea（an tea） is higher than fermented tea（black tea）, its DPPH radical scavenging ability than fermented tea（black tea）. Conclusion Antioxidant activity and polyphenol content in addition to the outside, it should be possible also with the kind of polyphenols related.