摘要
本文利用福林酚法、DPPH和ABTS方法比较分析了宣城市特产茶叶涌溪火青、塔泉云雾、敬亭绿雪、溪口云尖的多酚含量及抗氧化活性。同时还对比分析了敬亭绿雪叶片在不同采收时期的多酚含量及抗氧化活性,并利用HPLC-MS分析了制茶过程对叶片多酚成分的影响。研究结果表明:涌溪火青中多酚含量最高为161mg儿茶素/g样品干重,溪口云尖则含量最少为127 mg儿茶素/g样品干重。相对应的,利用DPPH和ABTS法测得涌溪火青的抗氧化活性最高;通过对敬亭绿雪不同采摘时期中茶多酚含量的研究表明,随着采摘时间的延后,其叶片中茶多酚和抗氧化活性均会有所增加。且敬亭绿雪鲜叶片经制茶过程后其茶多酚含量整体上升,咖啡因含量则有所下降。
This study focused on the analysis of total phenolics and antioxidative activities in speciality tea including YongXiHuoqing,TaQuanYunWu,JingTingLvXue and XiKouYunJian of Xuancheng city by Folin Ciocalteu colorimetric method,DPPH and ABTS methods.Moreover,the difference of the total phenols and antioxidative activities for JingTingLvXue at different picking times were investigated and the effects of processing on tea polyphenols were discussed using HPLC MS.The results showed that YongXiHuoQing contained much more tea polyphenols(161mg catechin/g dry weight),XiKouYunJian just127mg catechin/g dry weight.YongXiHuoQing showed the highest antioxidant activity by ABTS and DPPH methods.Tea polyphenols content and antioxidant activities were increased when picked after Qingming festival.The content of tea polyphenols was increased and caffeine was decreased after tea producing process.
作者
冯国栋
张鸿
马意龙
张雨涵
赵康
商亚芳
FENG Guo dong;ZHANG Hong;MA Yi long;ZHANG Yu han;ZHAO Kang;SHANG Ya fang(School of Food Science and Engirwering,Hefei University of Technolo^yy,Hefei 230009,China;Department of Chemical Engineering and Food Processing,Hefei University of Technology,Xuancheng 242000,China)
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2017年第11期1882-1887,共6页
Natural Product Research and Development
基金
中央高校基本科研业务费专项(JZ2016HGTA0680)
合肥工业大学博士学位人员专项项目(JZ2014HGBZ0367)
关键词
宣城
绿茶
茶多酚
抗氧化活性
采收期
Xuancheng
green tea
tea polyphenols
antioxidant activity
picking time
