不同加工形式茶叶茶多酚含量及抗氧化活性比较研究

J4 ›› 2014, Vol. 13 ›› Issue (10): 18-21.

不同加工形式茶叶茶多酚含量及抗氧化活性比较研究

1.大理学院药学与化学学院，云南大理671000；2.云南西力生物技术有限公司，昆明650204

收稿日期:2014-07-14 出版日期:2014-10-15 发布日期:2014-10-15
作者简介:王万芳，药学专业2010级本科生.
基金资助:
大理学院大学生科研基金资助项目（YHX?SKY201306）

A Comparative Study on the Content of Tea-Polyphenols and Antioxidation Activity in Different Teas

1. College of Pharmacy and Chemistry，Dali University，Dali，Yunnan 671000，China; 2.Yunnan West Biological Technology co.,
LTD., Kunming 650204, China

Received:2014-07-14 Online:2014-10-15 Published:2014-10-15

摘要/Abstract

摘要：

Objective: To compare the tea polyphenols(TPs) content and antioxidant activity in different processed Chinese teas.
Methods: The TPs was extracted with 95% ethanol though ultrasonic after crushing. The content was determined by spectrophotometry
at the wavelength of 765 nm using Folin-Ciocalteu as the chromogenic agent and gallic acid as the reference. The antioxidant activity
was also tested by UV spectrophotometry though adding the Fe3+ ion as the oxidant. Results: The sequence of content of TPs and its
antioxidant activity were consistency. Green teas and the not fermented teas contained the highest TPs and had the most powerful
reducing capacity. While the fermented teas such as red teas and black teas had the lower polyphenols and antioxidant activity.
Conclusion: The content of TPs is negatively related with the fermented degree of teas and the antioxidant activity shows a good dose
effect relationship with the TPs.

关键词: 茶叶, 茶多酚, 含量测定, 抗氧化活性

Abstract:

Key words: teas, tea polyphenols, content determination, antioxidant activity

中图分类号:

王万方，张怀令，陈丽，史彩艳，肖怀. 不同加工形式茶叶茶多酚含量及抗氧化活性比较研究[J]. J4, 2014, 13(10): 18-21.

WANG Wan-fang，ZHANG Huai-ling，CHEN Li，SHI Cai-yan，XIAO Huai. A Comparative Study on the Content of Tea-Polyphenols and Antioxidation Activity in Different Teas[J]. J4, 2014, 13(10): 18-21.

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