CAJ | 학술논문

目的：比较不同加工形式茶叶中茶多酚含量及其抗氧化活性，为不同需求人群提供选择依据。方法：茶叶粉碎后用95%乙醇超声提取，以没食子酸作为对照品，采用福林酚比色法在波长765 nm处测定各种茶叶中茶多酚的含量。抗氧化活性通过紫外分光光度法测定茶叶提取物对Fe3+的还原能力进行评价。结果：不同加工形式茶叶中茶多酚含量及抗氧化活性差异较大，其中绿茶茶多酚含量最高，其抗氧化活性也最好。结论：茶叶中多酚含量与茶叶发酵程度密切相关，发酵程度越大，茶多酚含量越低；茶叶提取物的抗氧化活性与茶多酚含量呈现良好的量效关系，说明茶叶的抗氧化能力主要与其中的茶多酚含量有关。
목적：비교불동가공형식다협중다다분함량급기항양화활성，위불동수구인군제공선택의거。방법：다협분쇄후용95%을순초성제취，이몰식자산작위대조품，채용복림분비색법재파장765 nm처측정각충다협중다다분적함량。항양화활성통과자외분광광도법측정다협제취물대Fe3+적환원능력진행평개。결과：불동가공형식다협중다다분함량급항양화활성차이교대，기중록다다다분함량최고，기항양화활성야최호。결론：다협중다분함량여다협발효정도밀절상관，발효정도월대，다다분함량월저；다협제취물적항양화활성여다다분함량정현량호적량효관계，설명다협적항양화능력주요여기중적다다분함량유관。
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.