摘要
以白茶、白芝、云芝和黑芝为原料制备冲泡型灵芝白茶,并以茶多酚作为阳性对照,以·OH、DPPH自由基、·O-2的清除率以及Fe 2+诱导卵黄脂蛋白脂质过氧化的抑制率为指标,探究不同冲泡次数和冲泡时间对灵芝白茶茶汤抗氧化活性的影响。结果表明,以白茶2.5 g、白芝0.4 g、云芝0.55 g、黑芝0.3 g混合制备成3.75 g/袋的灵芝白茶感官品质最佳;冲泡次数、冲泡时间及二者交互作用对灵芝白茶茶汤抗氧化活性均具有极显著影响(P<0.01),且灵芝白茶3.75 g经200 mL开水(>95℃)冲泡3 min后除渣所得茶汤的抗氧化活性最高(P<0.05),其对·OH的清除率为(74.05±0.82)%,与0.45 mg/mL茶多酚相当(P>0.05);对·O-2的清除率达到(55.86±2.23)%,与0.40 mg/mL茶多酚相当(P>0.05);对DPPH自由基清除率为(63.07±2.37)%,高于0.45 mg/mL茶多酚(P<0.05);对Fe 2+诱导卵黄脂蛋白脂质过氧化的抑制率为(60.66±2.94)%,高于0.70 mg/mL茶多酚(P<0.05)。综上,冲泡型灵芝白茶茶汤具有良好的抗氧化活性。
The portable Ganoderma lucidum and white tea which was made from white tea,white Ganoderma,Coriolus versicolor and black Ganoderma to explore the effect of different brewing time and different brewing times on anti-oxidation activity of the tea infusion.And in which tea polyphenol was used as positive control and the elimination rates of hydroxyl radical,DPPH,superoxide free radical and inhibitory rate on Fe 2+-induced lipid peroxidation of vitellin were used as index.The results showed that the optimum composition of the portable Tea bags(3.75 g/bag)was:white tea 2.5 g,white Ganoderma 0.4 g,Coriolus versicolor 0.55 g,black Ganoderma 0.3 g.Moreover,immersion time,the times of immersion and their interaction influenced the anti-oxidation activity of the tea infusion were extremely significantly(P<0.01).When it was treated by 3.75 g of the portable Ganoderma lucidum and white tea in hot water(200 mL water,temperature>95℃,3 min)and removing tea residue,the anti-oxidation activity of the tea infusion reached its peak value(P<0.05).Moreover,the tea infusion demonstrated an elimination(74.05±0.82)%of the hydroxyl free radical,(55.86±2.23)%superoxide free radical,which were equal to that of 0.45 mg/mL,0.40 mg/mL tea polyphenol(P>0.05)respectively.And the radical scavenging rates of DPPH reached(63.07±2.37)%,which was higher than that of 0.45mg/mL tea polyphenol(P<0.05).Furthermore,the inhibitory rate of Fe 2+-induced lipid peroxidation of vitellin reached(60.66±2.94)%,which was higher than that of 0.70 mg/mL tea polyphenol(P<0.05).Therefore,the brewing Ganoderma lucidum and white tea infusion had strong antioxidant activity.
作者
谢三都
陈惠卿
庄培荣
洪家榕
游利杰
XIE Sandu;CHEN Huiqing;ZHUANG Peirong;HONG Jiarong;YOU Lijie(Minnan Science and Technology University,Quanzhou 362332,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Quanzhou College of Technology,Quanzhou 362200,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第3期135-142,共8页
Food and Fermentation Industries
基金
福建省高等学校应用型学科建设项目(SJXK-2017-01)
福建省省级本科教学团队建设项目(JXTD-2018-01)
泉州市高等职业教育技能名师工作室(QZGZS-2019-02)。
关键词
白茶
灵芝
感官品质
茶汤
抗氧化活性
自由基清除率
抑制率
white tea
Ganoderma lucidum
sensory quality
tea infusion
antioxidant activity
free radical scavenging rate
inhibition rate
