普洱茶多糖结构及抗氧化活性的比较研究

Comparative study on structure and antioxidant activity of polysaccharides from Pu-erh tea

以普洱熟茶和生茶为原料,采用超声提取熟茶粗多糖(ICP)和生茶粗多糖(ACP)并对其进行分离纯化制备熟茶精多糖(IPP)和生茶精多糖(APP)。同时,结合傅里叶变换红外光谱(FT-IR)和扫描电子显微镜(SEM)对多糖结构特征进行表征;通过体外抗氧化试验评估普洱茶多糖的抗氧化能力。结果表明:熟茶多糖具有紧致、密集的球状嵌合体结构,生茶多糖则呈松散的海绵状多孔结构,且APP孔状结构清晰规整。普洱茶多糖具有一定的抗氧化活性,以ICP的抗氧化活性最强。

Crude polysaccharides from ripe Pu-erh tea(ICP)and crude tea polysaccharides from raw Puerh tea(ACP)were extracted using ultrasonic extraction,and refined polysaccharides of ripe tea(IPP)and raw tea(APP)were separated and purified respectively.At the same time,structures of Pu-erh tea polysaccharides were characterized by Fourier transform infrared spectroscopy(FT-IR)and scanning electron microscopy(SEM),and their antioxidant activities were evaluated by antioxidant test in vitro.The results showed that polysaccharides from ripe Pu-erh tea had a compact and dense spherical mosaic structure,while the polysaccharides from raw Pu-erh tea had a loose spongy porous structure,and APP had a clear and regular porous structure.Pu-erh tea polysaccharides had certain antioxidant activity,and ICP showed the strongest antioxidant activity.