食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
1期
241-246
,共6页
徐维盛%张桂雨%刘静%朱婧%杨月欣
徐維盛%張桂雨%劉靜%硃婧%楊月訢
서유성%장계우%류정%주청%양월흔
ORAC值%绿茶%乌龙茶%红茶%黑茶%抗氧化活性
ORAC值%綠茶%烏龍茶%紅茶%黑茶%抗氧化活性
ORAC치%록다%오룡다%홍다%흑다%항양화활성
oxygen radical absorbance capacity%green tea%oolong tea%black tea%antioxidant activity
目的：评价4类不同发酵类型16种茶叶样品总抗氧化能力。方法采用氧自由基吸收能力(oxygen radical absorbance capacity, ORAC)法。结果闽红茶样品ORAC值最高,为1379.1μmol TE/g,其次为乌龙茶水仙,其ORAC值为1270.7μmol TE/g,第三位绿茶品种的古丈毛尖,其ORAC值为1247.1μmol TE/g。绿茶样品整体均具有较高的ORAC值,但4类茶叶的ORAC值无统计学差异(P>0.05)。结论4类茶叶样品均具有一定的抗氧化活性,但尚不能认为不同种类茶叶的ORAC值不同。
目的：評價4類不同髮酵類型16種茶葉樣品總抗氧化能力。方法採用氧自由基吸收能力(oxygen radical absorbance capacity, ORAC)法。結果閩紅茶樣品ORAC值最高,為1379.1μmol TE/g,其次為烏龍茶水仙,其ORAC值為1270.7μmol TE/g,第三位綠茶品種的古丈毛尖,其ORAC值為1247.1μmol TE/g。綠茶樣品整體均具有較高的ORAC值,但4類茶葉的ORAC值無統計學差異(P>0.05)。結論4類茶葉樣品均具有一定的抗氧化活性,但尚不能認為不同種類茶葉的ORAC值不同。
목적：평개4류불동발효류형16충다협양품총항양화능력。방법채용양자유기흡수능력(oxygen radical absorbance capacity, ORAC)법。결과민홍다양품ORAC치최고,위1379.1μmol TE/g,기차위오룡다수선,기ORAC치위1270.7μmol TE/g,제삼위록다품충적고장모첨,기ORAC치위1247.1μmol TE/g。록다양품정체균구유교고적ORAC치,단4류다협적ORAC치무통계학차이(P>0.05)。결론4류다협양품균구유일정적항양화활성,단상불능인위불동충류다협적ORAC치불동。
Objective To study the antioxidant activities of 16 kinds of tea Methods Oxygen radical absorbance capacity (ORAC) method was used. Results The top three average ORAC value were 1379.1μmol TE/g of Fujian tea, 1270.7μmol TE/g of oolong tea, and 1247.1μmol TE/g of Guzhang maojian tea. The green tea had a higher ORAC value. There was no statistical difference in ORAC values of four kinds of tea (P>0.05), Conclusion All the 16 kinds of tea under different concentrations had free radical scavenging ca-pacity, and it is not sure that the ORAC value of different kinds of tea is different.
