不同苦荞茶总黄酮冲泡特性及其与抗氧化能力相关性的研究

Correlation Between Total Flavonoids Brewing Characteristics and Its Antioxidant Capacity of Different Types of Tartary Buckwheat Tea

目的:研究不同苦荞茶总黄酮冲泡特性与其抗氧化能力的相关性。方法:以市售的12份米茶型和11份造粒型苦荞茶为研究对象,分析其总黄酮的冲泡特性、清除DPPH·和总抗氧化能力。结果:米茶型苦荞茶总黄酮均值为1.37%,造粒型苦荞茶均值为3.04%,造粒型苦荞茶总黄酮均值比米茶型苦荞茶高出121.9%;米茶型苦荞茶三次冲泡总黄酮溶出率平均值为47.53%,造粒型苦荞茶平均值为15.07%。造粒型苦荞茶清除DPPH·的IC_(50)为0.59 mg,总抗氧化能力FRAP值为0.549 mmol Fe SO_4/g;米茶型苦荞茶清除DPPH·的IC_(50)为1.50 mg,FRAP值为0.152 mmol Fe SO_4/g。造粒型苦荞茶总黄酮含量极显著高于米茶型苦荞茶的总黄酮含量(p<0.01);米茶型苦荞茶总黄酮冲泡溶出率极显著高于造粒型苦荞茶(p<0.01);苦荞茶总黄酮含量和DPPH·(IC_(50))呈极显著负相关关系(p<0.01),与总抗氧化能力呈极显著正相关关系(p<0.01),造粒型苦荞茶抗氧化能力极显著高于米茶型苦荞茶(p<0.01)。结论:在饮用米茶型苦荞茶产品时,同时将茶渣一起食用,更能发挥苦荞茶的保健功效;造粒型苦荞茶因其耐泡性更适合餐饮行业选用。

Objective：The correlation between total flavonoids brewing characteristics and its antioxidant capacity of different types of tartary buckwheat tea.Methods：The total flavonoid content,brewing characteristics,DPPH·scavenging activity and total antioxidant capacity of 12 grain-type and 11 granulated buckwheat tea samples were analyzed.Results：The average total flavonoid contents of grain-type and granulated tea were respectively 1.37%and 3.04%.The average total flavonoid content of the granulated buckwheat tea was 121.9%higher than that of the grain type tea.The average flavonoid dissolution rate of granulated buckwheat tea was 47.53%,which was significantly higher than that of grain-type tea samples（15.07%）.IC（50）and total antioxidant capacity FRAP value of granulated buckwheat tea were 0.59 mg and 0.549 mmol FeSO4/g respectively.IC（50）and FARP value of rice-type buckwheat tea were 1.50 mg and 0.152 mmol FeSO4/g.Content of total flavonoids of granulated buckwheat tea was significantly higher than that of rice-type buckwheat tea（p〈0.01）,while the total flavonoids dissolution rate of rice-type buckwheat tea was significantly higher than that of granulated buckwheat tea（p〈0.01）.The content of total flavonoids in tartary buckwheat tea was significantly negatively correlated with DPPH·（IC（50））（p〈0.01）,and it was significantly positively correlated with the total antioxidant capacity（p〈0.01）,total antioxidant capacity of granulated buckwheat tea was higher than that of grain-type buckwheat tea（p〈0.01）.Conclusion：When drinking the rice-type buckwheat tea,the tea slag was consumed together could be better play the health benefits of buckwheat tea,while the granulation-type buckwheat tea would be more suitable for the catering industry because of its antifoaming property.