冲泡时间对酸枣叶茶有效成分及抗氧化活性的影响

Effects of Infusing Time on Bioactive Compounds and Antioxidant Activity in Ziziphus jujuba Leaf Tea

研究了不同冲泡时间(5～9 min)对酸枣叶茶中总多酚、总黄酮和芦丁等有效成分含量,以及其对DPPH自由基清除率、ABTS自由基清除率及还原能力等抗氧化活性的影响。结果表明,随着冲泡时间的延长,酸枣叶茶的有效成分含量及其抗氧化活性均呈逐渐增加的趋势,冲泡时间超过7 min后,有效成分及其抗氧化活性达到动态平衡,处于相对稳定状态。因此,从有效成分含量和抗氧化活性的角度分析,酸枣叶茶的最佳冲泡时间为7 min。

The effect of different brewing time(5~9 min) on contents of bioactive compounds,such as total polyphenols,total flavonoids and rutin and the antioxidant activities,including DPPH radical scavenging activity,ABTS radical scavenging and reducing activity of Ziziphus jujuba leaf tea were investigated.The results showed that,with increase of infusing time,both the contents of bioactive compounds and antioxidant activities increased gradually.When the brewing time was more than 7 min,the contents of bioactive compounds and antioxidant activity reached a dynamic equilibrium and obtained a relatively stable state.Therefore,from the point of view of bioactive compounds contents and antioxidant activities,7 min was the optimum brewing time for Ziziphus jujuba leaf tea.