摘要
采用不同方法从不同产地、不同等级和品种的茶叶中提取茶叶多糖,其抗氧化活性用清除1,1-二苯基苦基苯肼(DPPH)有机自由基能力的方法进行评价。结果表明,不同产地、品种以及不同提取方法所得的茶叶多糖清除DPPH有机自由基的能力有较为明显的不同,而同一产地不同等级茶叶中的茶叶多糖清除DPPH有机自由基的能力差别不明显。
The antioxidative activity of tea polysaccharide was determined by the capacity of scavenging 1,1-diphenyl-2- picrylhydrazyl（DPPH）free radical, and the evaluated unit was expressed as the equivalent concentration of ascorbic acid. After extraction, the antioxidative activities of tea polysaceharides from various teas and different extraction processes were determined. The results showed that there are remarkable effects of region, breed and extraction process on the capacity of scavenging DPPH free radical.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期34-36,共3页
Food Science
基金
国家自然科学基金资助项目(20462005)
