茶叶提取浸膏的抗氧化性研究

Study on Antioxidation Property of Tea Extract

为促进临沧茶叶的开发利用,以不同浓度的乙醇为溶剂对产地为临沧的蒸酶茶、红茶、白茶进行浸提,所得浸膏再经乙酸乙酯萃取得乙酸乙酯部分浸膏,分别计算浸膏的得率,将所有浸膏进行抗氧化性能研究。结果表明:所有浸膏均具有一定程度的抗氧化性,且浸膏得率可观;乙酸乙酯部分浸膏对菜籽油被氧化的抑制率和对DPPH·和·OH的清除率均较好,研究同时发现蒸酶茶和白茶浸膏的抗氧化性能明显高于红茶。

In order to promote the development and utilization of tea in Lincang,extract from steamed enzyme tea,black tea and white tea that produced in Lincang by ethanol of different concentrations,then the extract was extracted again by ethyl acetate,all the yield of the extract were calculated separately.The antioxidant properties of all extract were studied.The results showed that,all of the extracts had a certain degree of antioxidant activity,and gt a good yield of extraction also.Moreover,the result showed a good inhibition rate to the oxidation of rapeseed oil when ethyl acetate partial extraction was added,and the removal rate to DPPH·and·OH were considerable.At the same time,it was found that the antioxidant of the extraction from steamed enzyme tea and white tea were significantly higher than that from the black tea.