天然抗氧化剂茶多酚与维生素C抗氧化活性分析

An Activity-Analysis on the Natural Antioxidants Tea-Polyphenols and Vitamin C Antioxidant

采用超声法提取工艺,从安康绿茶中提取茶多酚,并用改进的氯化硝基四氮唑蓝(NBT)法和Fenton反应对比分析了茶多酚和食品抗氧化添加剂—维生素C(VC)的抗氧化能力。结果表明,0.05-0.4 mg/m L的低浓度区,茶多酚的对超氧根阴离子自由基的清除率高于VC,质量浓度大于0.4 mg/m L时,VC高于茶多酚,但茶多酚对羟自由基清除率明显高于相同质量浓度下的VC。

Using ultrasound method to extract tea polyphenols from green tea of Ankang,and the tea polyphenol powder was used to compare with food antioxidant additive-vitamin C,there antioxidant capacity was determined by NBT method and Fenton reaction,the results shows：when the mass concentration within 0.05-0.4 mg/m L,the tea polyphenols have a higher effect on superoxide anion radical than VC,when the concentration greater than 0.4 mg/m L,VC was higher than the polyphenols,but tea polyphenols have a clear effect on hydroxyl radical than VC under the same mass concentration.