江西农业学报
江西農業學報
강서농업학보
ACTA AGRICULTURAE JIANGXI
2015年
6期
65-68
,共4页
商洛绿茶%茶多酚%制备工艺%优化%抗氧化活性
商洛綠茶%茶多酚%製備工藝%優化%抗氧化活性
상락록다%다다분%제비공예%우화%항양화활성
Shangluo green tea%Tea polyphenol%Preparation technology%Optimization%Antioxidant activity
采用正交试验法对商洛绿茶茶多酚的制备工艺进行了优化，并从DPPH自由基、羟基自由基、超氧阴离子、ABTS自由基和总还原力方面分别检测了商洛绿茶茶多酚的体外抗氧化活性。研究表明：商洛绿茶茶多酚的最佳提取工艺条件为液料比20∶1、浸提温度60℃、乙醇浓度50％、浸提时间30 min；商洛绿茶茶多酚具有较强的抗氧化活性，并且呈现出良好的量－效关系。
採用正交試驗法對商洛綠茶茶多酚的製備工藝進行瞭優化，併從DPPH自由基、羥基自由基、超氧陰離子、ABTS自由基和總還原力方麵分彆檢測瞭商洛綠茶茶多酚的體外抗氧化活性。研究錶明：商洛綠茶茶多酚的最佳提取工藝條件為液料比20∶1、浸提溫度60℃、乙醇濃度50％、浸提時間30 min；商洛綠茶茶多酚具有較彊的抗氧化活性，併且呈現齣良好的量－效關繫。
채용정교시험법대상락록다다다분적제비공예진행료우화，병종DPPH자유기、간기자유기、초양음리자、ABTS자유기화총환원력방면분별검측료상락록다다다분적체외항양화활성。연구표명：상락록다다다분적최가제취공예조건위액료비20∶1、침제온도60℃、을순농도50％、침제시간30 min；상락록다다다분구유교강적항양화활성，병차정현출량호적량－효관계。
The preparation technology of polyphenol from Shangluo green tea was optimized through orthogonal test, and its an-tioxidant activity in vitro was determined from the aspects of DPPH free radical, hydroxyl radical, superoxide anion, ABTS free radi-cal and total reducing power.The optimum extraction process conditions for Shangluo green tea polyphenol were acquired as follows:liquid-material ratio 20∶1, extraction temperature 60 ℃, ethanol concentration 50%, and extraction time 30 min.The Shangluo green tea polyphenol had a strong antioxidant activity, which showed a good dose-response relationship.
