| 茶叶中自由基的研究 |
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| 引用本文： | 刘国根,罗泽民,邱冠周,李娟.茶叶中自由基的研究[J].湖南农业大学学报(自然科学版),1999,25(4):290-292. |
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| 作者姓名： | 刘国根 罗泽民 邱冠周 李娟 |
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| 作者单位： | 1. 中南工业大学测试中心,长沙,410083
2. 湖南农业大学理学院,长沙,410128 |
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| 基金项目： | 国家科委“九五”重点科技项目，国家教育部跨世纪人才基金 |
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| 摘 要： | 利用ＥＳＲ波谱技术对不同茶类成茶和苦丁茶，七叶参茶的自由基进行了较系统的研究，结果表明：茶叶中含有大量的稳定的自由基，不同成茶自由基含量因茶类不同而有较大差异，各茶类自由基含量高低依次为黑茶、青茶、红茶、黄茶，绿茶、白茶。
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| 关 键 词： | 茶叶 自由基 电子自旋共振波谱 |
| 修稿时间： | 1999-05-10 |
Studies on Free Radicals in Tea |
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| Liu Guogen,Luo Zemin,Qiu Guangzhou,Li Juan.Studies on Free Radicals in Tea[J].Journal of Hunan Agricultural University,1999,25(4):290-292. |
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| Authors: | Liu Guogen Luo Zemin Qiu Guangzhou Li Juan |
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| Abstract: | Systematic studies were made on processed teas of China by using JES FE1XG Model electron spin resonance (ESR) spectrometre. Results obtained showed that a great number of stable free radicals were contained in teas and contents of stable free radical in processed teas changed greatly because of differences in tea characters,technological conditions and processing procedures. Contents of free radicals in teas decreased in the following order,dark tea,blue tea,black tea,yellow tea,green tea,white tea. |
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| Keywords: | tea leaves free radicals electron spin resonance spectrum |
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