冲泡条件对都匀毛尖茶抗氧化活性影响的研究

Influence of Brewing Conditions on Antioxidant Activity of Duyun Maojian Tea

以都匀毛尖茶为原材料,利用分光光度法对茶水比、冲泡时间、冲泡次数、冲泡温度等冲泡条件下茶汤提取液色度、茶多酚含量、总抗氧化能力、DPPH清除率以及羟自由基清除率进行测定,研究不同冲泡条件对都匀毛尖茶抗氧化活性的影响。研究结果表明:随着茶水比值的增大,冲泡温度的升高,冲泡时间的增长,都匀毛尖茶提取液色度和茶多酚浓度均升高,抗氧化活性增强。随着冲泡次数的增加,都匀毛尖茶提取液色度和茶多酚浓度均降低,抗氧化活性有所减弱。

The teachroma,tea polyphenols,total antioxidant capacity,DPPH clearance rate and hydroxyl radical scavenging rate of Duyun Maojian tea were measured by spectrophotometric method under different brewing conditions inluding tea ratio,brewing time,brewing numbers and brewing temperature.The effects of different brewing conditions on antioxidant activity of Duyun Maojian tea were studied.The results showed that the concentration of the tea chroma and tea polyphenols increased,the total antioxidant capacity,DPPH clearance rate and hydroxyl radical scavenging rate scavenging ability increased with the increase of the tea ratio,the prolonging of brewing time and brewing temperature.On the contrary,the tea chroma and tea polyphenols decreased,the total antioxidant capacity,DPPH clearance rate and hydroxyl radical scavenging rate scavenging ability decreased with the increasing of the number of brewing times.