基于“成分-抗氧化”关联的不同发酵程度茶及茶饮料比较评价

Comparison and evaluation of the teas and tea beverages with different degrees of fermentation based on the“component-antioxidant”correlations

基于“成分-抗氧化”关联的模式,采用紫外-可见分光光度法测定未发酵、半发酵和全发酵3种茶及茶饮料中黄酮、多酚、游离氨基酸、多糖类成分的含量,并以DPPH自由基清除率为抗氧化功能评价指标,综合分析各类成分含量与抗氧化功能之间的相关性,对不同发酵程度茶及茶饮料进行比较评价。结果表明,不同发酵程度茶及茶饮料的黄酮含量为未发酵茶>全发酵茶≥半发酵茶,多酚、游离氨基酸含量及抗氧化能力为未发酵茶>半发酵茶≥全发酵茶,多糖含量为半发酵茶>全发酵茶>未发酵茶。不同发酵程度茶及茶饮料中黄酮、多酚、游离氨基酸类成分含量与抗氧化功能呈现较好的相关性,且多酚类成分含量与抗氧化功能呈现显著性正相关(P<0.05)。

Based on the pattern of the“component-antioxidant”correlation,the ultraviolet-visible spectrophotometry was used to de⁃termine the contents of flavonoids,polyphenols,free amino acids and polysaccharides in unfermented,semi-fermented and fully fer⁃mented teas and tea beverages.And the correlations between components and antioxidant function were comprehensively analyzed by taking the DPPH free radical clearance rate as an evaluation index of antioxidant function,to compare and evaluate the teas and tea beverages with different degrees of fermentation.The results showed that the flavonoids content of teas and tea beverages with different fermented degrees was unfermented tea>fully fermented tea≥semi-fermented tea,polyphenols,free amino acid content and antioxi⁃dant capacity were unfermented tea>semi-fermented tea≥fully fermented tea,and polysaccharide content was semi-fermented tea>full-fermented tea>unfermented tea.Flavonoids,polyphenols,and free amino acids in teas and tea beverages with different degrees of fermentation were positively correlated with antioxidant function,and the content of polyphenols showed a significant positive correla⁃tion with antioxidant function(P<0.05).