摘要
以乌龙茶为原料,研究了不同因素对乌龙茶茶褐素得率的影响,测定了茶褐素中蛋白质、总糖、总酚及总黄酮的含量,同时初步探讨了茶褐素的抗氧化活性。结果表明,各因素对茶褐素得率的影响依次为:提取次数>提取时间>提取温度>料液比;最佳提取工艺为,料液比1:10,提取次数3次,提取温度70℃,提取时间20 min,在此条件下,茶褐素得率为9.23%。茶褐素主要成分为蛋白质(21.47%)、糖(28.28%)和总酚(11.19%)。抗氧化活性结果表明,乌龙茶茶褐素对羟自由基、超氧阴离子自由基、DPPH自由基均具有一定的清除效果,且随着浓度的增大清除率增加。
The effects of different factors on extraction ratio of theabrownine from Oolong tea were studied,and at the same time antioxidant activity of the resulting product,the content of protein,polysaccharides as well as the total phenols were determined.The optimum extraction conditions were as follows：solid-liquid ratio 1∶ 10,extrac-tion temperature at 70 ℃,extraction 3 times and extraction for 20 min.Under these conditions,the content of the-abrownine was 9.23%.Theabrownine are mainly made up of protein 21.47%,polysaccharides 28.28% and total phenols 11.19%,respectively.Theabrownine had scavenging ability for hydroxyl radical,superoxide anion radical and DPPH radical,and its scavenging ability increased with the growth of theabrownine content.
出处
《中国实验方剂学杂志》
CAS
北大核心
2011年第4期36-40,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
地震灾后新农村建设技术集成与示范(2008BAR51B05)
关键词
乌龙茶
茶褐素
提取工艺
抗氧化
oolong tea
theabrownines
extraction technology
antioxidant activity
