不同品种白茶品质及抗氧化活性研究

Study on the Quality and Antioxidant Activity of Different Varieties of White Tea

以不同茶树品种白茶为研究对象,对其品质和体外抗氧化活性进行研究。结果表明,F-A(福鼎大白茶)的氨基酸含量最高,F-Z(梅占)的氨基酸含量最低,F-B(福鼎大毫茶)的茶多酚含量最高,其次是F-Z;感官审评中,F-B的感官品质最好,滋味甜醇,香气馥郁高扬,F-Z品质稍欠;不同品种白茶的体外抗氧化能力存在显著差异(P<0.05),在总抗氧化能力、超氧阴离子和DPPH实验中F-Z表现出的抗氧化活性最强,相关性表明,茶多酚含量与超氧阴离子清除能力呈正相关,与总抗氧化能力、DPPH自由基清除能力存在显著正相关性(R^(2)=0.57、R^(2)=0.51,P<0.05),与羟自由基清除率呈极显著正相关性(R^(2)=0.66,P<0.01),研究结果表明,茶多酚是影响茶叶抗氧化活性的重要成分。6个不同品种白茶中F-B的感官品质最优,F-Z的抗氧化活性最好。

The quality and in vitro antioxidant activity of different tea tree varieties of white tea were investigated.The results showed that F-A(Fuding Dabaitea)had the highest amino acid content,F-Z(Meizhan)had the lowest amino acid content,F-B(Fuding Dahaotea)had the highest tea polyphenol content,followed by F-Z.The sensory evaluation showed that F-B had the best sensory quality with sweet and mellow taste and rich and high aroma,while F-Z had slightly less quality;the in vitro antioxidant capacity of different varieties of white tea was significantly different(P<0.05),F-Z showed the strongest antioxidant activity in FRAP,superoxide anion and DPPH experiments,and correlations showed that tea polyphenol content was positively correlated with superoxide anion scavenging capacity,and there were significant positive correlations with total antioxidant capacity and DPPH free radical scavenging capacity,(R^(2)=0.57,R 2=0.51,P<0.05),and highly significant positive correlations with hydroxyl radical scavenging rate(R^(2)=0.66,P<0.01),tea polyphenols are important components affecting the antioxidant activity of tea.The sensory quality of F-B was the best and the antioxidant activity of F-Z was the best among the six different varieties of white tea.