摘要
以乌龙茶为原料,研究不同因素对乌龙茶多糖得率的影响,初步探讨了乌龙茶多糖的抗氧化活性。结果表明,各因素对茶多糖得率的影响为:提取次数>提取温度>提取时间>料液比;最佳提取工艺为提取时间80min,提取温度80℃,提取次数3次,料液比1∶35。在此条件下,茶多糖得率为15.73%。体外抗氧化试验表明,乌龙茶多糖对羟自由基、超氧阴离子自由基、1,1-二苯基-2-苦基肼自由基均具有一定的清除效果,且清除率随浓度的增大而增加。
The effects of different factors on the extraction ratio of tea polysaccharide from oolong tea were studied, and antioxidant activity of the extract was investigated. The results showed that the influencing of different factors was ordered as extraction frequency 〉 extraction temperature 〉 extraction time 〉 solid-liquid ratio. The optimum extraction conditions were determined by orthogonal experiment as follows： extraction time 80 min, extraction temperature 80~C, extraction frequency 3 and solid-liquid ratio 1：35. Under these conditions, the extraction ratio of tea polysaccharide was 15.73%. The in vitro antioxidant test showed that tea polysaccharide had certain scavenging activity on hydroxyl radical, superoxide anion radical and DPPH radical. The scavenging rate has positive correlation with tea polysaccharide concentration.
出处
《中国酿造》
CAS
北大核心
2011年第8期80-84,共5页
China Brewing
基金
地震灾后新农村建设技术集成与示范(2008BAR51B05)
2010年甘肃省教育厅项目(1008B-01)
关键词
乌龙茶
茶多糖
提取工艺
抗氧化
oolong tea
tea polysaccharide
extraction technology
antioxidant activity
