| 不同仓储期普洱茶(生茶)中酚类成分差异及其对体外抗氧化能力的影响 |
| |
| 引用本文： | 马冰凇,王佳菜,徐成成,任小盈,马存强,周斌星.不同仓储期普洱茶(生茶)中酚类成分差异及其对体外抗氧化能力的影响[J].茶叶科学,2022,42(1):51-62. |
| |
| 作者姓名： | 马冰凇 王佳菜 徐成成 任小盈 马存强 周斌星 |
| |
| 作者单位： | 1.云南农业大学龙润普洱茶学院,云南 昆明 650201; 2.聊城高级财经职业学校,山东 聊城 252000; 3.华中农业大学园艺林学学院,湖北 武汉 430073 |
| |
| 基金项目： | 国家自然科学基金（31960617）； |
| |
| 摘 要： | 为探究普洱茶仓储陈化过程中酚类物质等品质成分变化及其对抗氧化能力的影响,采用高效液相色谱(HPLC)等方法对6个系列3个不同仓储期共18款普洱茶(生茶)中的17种酚类化合物、3种嘌呤碱等品质成分进行定量检测.并对普洱茶(生茶)的铁离子还原/抗氧化能力、DPPH自由基清除能力、ABTS自由基清除能力、羟基自由基清除能力和...
|
| 关 键 词： | 普洱茶(生茶) 仓储陈化 抗氧化 儿茶素 |
| 收稿时间： | 2021-06-04 |
Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities |
| |
| MA Bingsong,WANG Jiacai,XU Chengcheng,REN Xiaoying,MA Cunqiang,ZHOU Binxing.Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities[J].Journal of Tea Science,2022,42(1):51-62. |
| |
| Authors: | MA Bingsong WANG Jiacai XU Chengcheng REN Xiaoying MA Cunqiang ZHOU Binxing |
| |
| Institution: | 1. Longrun Pu-erh Tea College, Yunnan Agricultural University, Kunming 650201, China; 2. Liaocheng Senior Financial Vocational School, Liaocheng 252000, China; 3. College of Horticulture and Forestry, Huazhong Agricutural University, Wuhan 430073, China |
| |
| Abstract: | To explore the changes of phenolic compounds and other quality components and their influences on antioxidant abilities during the storage and aging of puer tea, contents of 17 phenolic compounds, 3 purine alkaloids and other quality components in 18 puer tea samples of 6 series with 3 different storage periods were determined by high performance liquid chromatography (HPLC) and other methods. Additionally, in vitro antioxidant abilities including ferric ion reducing antioxidant power (FRAP), DPPH scavenging ability (DPPH), ABTS free radical scavenging capacity (ABTS), hydroxyl radical scavenging ability (HSA) and superoxide anion radical scavenging ability (SSA) were determined in all puer raw teas. Combined with sensory evaluation results, multivariate statistical analyses including principal component analysis (PCA) and orthogonal partial least square-discriminate analysis (OPLS-DA) were used to realize the discrimination between new and aged tea during the storage. One-way analysis of variance (ANOVA) showed 7 catechins were highly significantly (P<0.01) decreased, while ellagic acid and flavonoids like quercetin, luteolin and kaempferol levels were also highly significantly (P<0.01) increased during the storage and aging. And, new puer tea had the highest FRAP, DPPH, ABTS, but the lowest SSA compared with the aging and aged puer teas. Bivariate correlation analysis revealed that the catechins including catechin (C), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) impacted FRAP, DPPH and ABTS of puer raw tea during the storage and aging. |
| |
| Keywords: | puer raw tea storage and aging antioxidants catechins |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《茶叶科学》浏览原始摘要信息 |
| 点击此处可从《茶叶科学》下载免费的PDF全文 |
|
