不同茶叶抑制突变作用的比较研究

Comparative Methods Study on Antimutagenic Activity of Tea Varieties

用26种红茶、18种蒸青绿茶和9种炒青绿茶、9种乌龙茶、3种后发酵茶以及6个烘焙蒸青绿茶进行了抗色氨酸热解产物(Trp-P-1)和1-硝基芘(1-NP)突变抑制试验,并对抗突变效果按照茶叶类别及影响因素进行比较分析。结果显示所有试验茶样的抗Trp-P-1突变效果均高于抗1-NP突变效果,对Trp-P-1的突变平均抑制率是红茶为84.62%、乌龙茶为56.09%、绿茶为48.34%、6个烘焙蒸青绿茶为64.05%;而对1-NP的突变平均抑制率在18.09%～24.03%,没有显示出不同类别茶叶之间的显著差异;加工制作中温度对茶叶的抗突变效果有较大的影响,170 ℃,10min左右的烘焙后可使茶叶对Trp-P-1突变抑制率提高45.4%～70.2%,对1-NP突变抑制率提高45.08%～108.9%。

kinds of black teas,9 kinds of Chinese green tea and 18 kinds of Japanese green tea , 9 kinds of Oolong tea and9 other varieties of tea were used to repress against mutation of 3-amino-1,4-dimethyl-5H-pyrido- (4,3-b)-indole (Trp-P-1) and1-nitropyrene (1-NP) in the experiments. The results of antimutagenic activity suppression were carried out for comparisonanalysis on influencing factors according to the tea categories. The antimuagenic activity results of all assayed tea samples to resistTrp-P-1 were stronger than those of resist-1-NP. The average suppression on Trp-P-1 showed that for black tea it was about84.62%, for Oolong tea about 56.09%, for green tea about 48.34% and for 6 kinds of roasted green tea about 64.05%. The averagesuppression percentage of all tea samples on 1-NP was only 18.09%～24.03% and did not display the difference for differenttea categories significantly. During process the temperatures on the anti-mutation resulted great effect, such as 170 ℃ for 10 minuteson roasted green tea would cause suppression on Trp- P-1 mutation to increase 45.4%～70.2% and on 1-NP mutation to increase45.08%～108.9%.