摘要
以β-环糊精及其衍生物为提取介质,用微波辅助提取茶叶中的茶多酚,并用DPPH法和水杨酸法检测了茶多酚提取液的抗氧化性。实验结果表明:以60%乙醇为溶剂,β-环糊精与茶叶质量比为1:0.8,微波作用时间1min,作用功率260W,液料比40:1为最佳提取条件。在β-环糊精介质中茶多酚的提取率和对自由基的清除率均提高,提取液对DPPH.的清除作用小于对羟基自由基(.OH)的清除作用。
Microware-assisted extraction polyphenol content in tea was investigated with aqueous β-CD as medium,and the antioxidant ability of tea polyphenol extract with β -CD as medium was determined by DPPH method and the salicylic acid method.The research showed that the optimum extraction conditions was as follows： m（β-CD） ：re（tea） was 1 ：0.8 with 60% ethanol as solvent, microware extraction time was 1 rain, microware power was 260W,liquid to solid ratio was 40：1,and tea polyphenol extract with 13 -CD as medium had stronger oxidation stability.The scaveing effect on DPPH . was less than on（ . OF）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期201-203,214,共4页
Science and Technology of Food Industry
基金
山西省高校科技开发资助项目(20111023)
忻州师范学院基金(201002)
关键词
茶叶
茶多酚
Β-环糊精
抗氧化性
DPPH法
水杨酸法
tea
tea polyphenol
β - CycIodextrin
antioxdative capacity- DPPH method
salicvlic acid method
