摘要
本文主要论述由15种不同的中国成品茶、半成品茶、茶树老叶中提取以多酚类化合物为主的抗氧化剂,用HPLC测定其中6种已知组分的含量。以Rancimat法和POV法测定它们在猪油中抗氧化性能。结果表明,不同的加工工艺能够显著地影响茶叶抗氧化剂的得率和抗氧化性能。同时发现,它们在抗氧化过程中达到某一个阶段后,因积累了一定数量的氧化产物或新的自由基,当其氧化性的影响超过抗氧化剂的抗氧化性的影响时,将促使油脂更快地氧化(酉合)败。
Fifteen different types of Chinese tea, including final tea products, tea product intermediates, and low-quality tea leaves were studied for their an-tioxidant activities and active components, Compositions of (-)epictteehin(EC) , (-) epigallocatechin (EGC), (-) epigallocatechin gallate (EGCG) , gallic acid and caffeine were determined with HPLC analyses, Antioxidant activities in lard were measured With Rancimat and Schaal Oven Method in conjunction with peroxide value determination. The results showed that both yields of antioxidant and antioxidative activities varied with different tea processing methods. A phenomenon that some tea antioxidants turned into pro-oridants during the course of tests were observed and the chemical changes underlying the observation was proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第1期1-10,共10页
Food and Fermentation Industries
