摘要
为比较福建主要茶类的化学成分差异,探讨化学成分与抗氧化活性的差异。本研究以绿茶、白茶、青茶(闽南青茶、闽北青茶)、红茶,4类共25批次样本为对象,分析茶叶水提物的化学成分,测定其抗氧化活性,并对二者进行相关性分析。结果表明,4类茶叶的茶多酚、游离氨基酸、可溶性糖、DPPH清除能力、铁还原氧化能力等存在显著差异(P<0.05),茶叶中的EGCG、ECG、总儿茶素含量变化情况与茶多酚相似。其中,绿茶与白茶的化学成分及抗氧化活性较相近,闽南青茶与闽北青茶化学成分及抗氧化活性较为相近。茶叶加工过程中发酵程度弱的茶类,抗氧化能力强。相关性分析表明,茶叶中主要的抗氧化活性物质是茶多酚,总酚含量增减对抗氧化活性强弱有着决定性作用。
Chemical compositions and in vitro antioxidant activities of major types of teas in Fujian were analyzed.Twenty-five samples of 4 classifications of the green,white,Fujian oolong(southern and northern varieties),and black teas were collected and extracted with boiling water for the chemical determination.The analytical results on the aqueous extracts showed significant differences on tea polyphenols,free amino acids,soluble sugar,DPPH free radical scavenging activity,and the ferric reducing antioxidant power(FRAP)among the 4 types of tea(P<0.05).The distribution patterns of EGCG,ECG,and total catechins were basically identical to that of polyphenols in the teas.The chemical compositions and antioxidant activities were similar between the green and the white teas,so were between the southern and the northern Fujian oolong teas.The teas undergone less fermentation in processing were generally higher on their antioxidant capacity,of which,polyphenols were the major responsible compound.
作者
林清霞
王丽丽
宋振硕
项丽慧
陈林
刘忠雄
LIN Qing-xia;WANG Li-li;SONG Zhen-shuo;XIANG Li-hui;CHEN Lin;LIU Zhong-xiong(Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;Fujian Zhongfu Nongke Agricultural Corporation, Fu’an, Fujian 355015, China)
出处
《茶叶学报》
2020年第3期127-132,共6页
Acta Tea Sinica
基金
福建省属公益类科研院所基本科研专项(2019R1029-3)
福建省农业科学院青年人才创新基金项目(YC2018-7)。
关键词
茶叶
水提物
抗氧化活性
tea
aqueous extract
antioxidant activity
