| 发酵程度对普洱茶活体抗氧化作用的影响 |
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| 引用本文： | 张灵枝,陈维信,王登良,谭新东,郭剑英.发酵程度对普洱茶活体抗氧化作用的影响[J].茶叶科学,2010,30(3):208-212. |
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| 作者姓名： | 张灵枝 陈维信 王登良 谭新东 郭剑英 |
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| 作者单位： | 1. 华南农业大学茶业科学研究所,广东 广州510642; 2. 华南农业大学广东省果蔬保鲜重点实验室,广东 广州510642; 3. 华南农业大学兽医学院,广东 广州510642 |
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| 摘 要： | 以晒青毛茶及不同渥堆程度普洱茶饲喂实验小鼠,研究小鼠肝组织抗氧化酶活性变化规律。结果表明,各处理小鼠,其肝组织抑制羟自由基能力、SOD活力、GSH-PX活力变化规律基本一致,各饲喂茶样组以上三指标均远远高于对照（基础饲料饲喂）,并以晒青毛茶处理组最高,随饲喂茶样渥堆程度增加,以上三指标逐渐降低。各处理小鼠肝组织MDA含量与其SOD活力高度负相关,相关系数r=-0.942;晒青毛茶处理组SOD活力最强,MDA含量最低;与对照相比,各茶样处理组MDA含量均极显著下降（P<0.01）。各茶样处理小鼠肝组织中CAT活力均高于对照组,除第4次翻堆样处理外,其他处理与对照之间差异达显著水平（P<0.05）。各茶样处理组T-AOC均极显著高于对照组（P<0.01）,以晒青毛茶处理组最强,随着渥堆程度增加,T-AOC呈下降趋势。研究结果说明,普洱茶渥堆发酵工序对其抗氧化作用有重要的影响。
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| 关 键 词： | 普洱茶 渥堆 抗氧化酶 总抗氧化能力 丙二醛 |
| 收稿时间： | 2009-08-24 |
Influence of Pile-Fermentation Degree on the Antioxidative Activity of Pu-erh Tea in Vivo |
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| ZHANG Ling-zhi,CHEN Wei-xin,WANG Deng-liang,TAN Xin-dong,GUO Jian-ying.Influence of Pile-Fermentation Degree on the Antioxidative Activity of Pu-erh Tea in Vivo[J].Journal of Tea Science,2010,30(3):208-212. |
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| Authors: | ZHANG Ling-zhi CHEN Wei-xin WANG Deng-liang TAN Xin-dong GUO Jian-ying |
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| Institution: | 1. Tea Research Institute, South China Agricultural University, Guangzhou, 510642, China; 2. Guangdong Key Laboratory for Postharvest Science＆Technology, South China Agricultural University, Guangzhou, 510642, China; 3. College of Veterinary Medicine, South China Agriculture University, Guangzhou 510642, China |
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| Abstract: | Antioxidative enzymes activity in the livers of the mice fed with the sun-dried green tea and the Pu-erh tea with different pile-fermentation degree were studied. Results were as follows: compared with the control group (basic feed group), the hydroxyl radical-scavenging activity, glutathione peroxidase (GSH-PX) activity and superoxide dismutase (SOD) activity in the livers of the mice fed with different tea samples were significantly increased(P<0.01), but decreased with the extents of pile-fermentation degree of Pu-erh tea increasing. This increase was the highest in the sun-dried green tea treatment. Of all the treatments, there was a significant negative correlation between the maleic dialdehyde (MDA) content and the SOD activity and the correlative coefficient was -0.942. The SOD activity was the highest while the MDA content was the lowest in the sun-dried green tea treatment (P<0.01). The MDA content of other treatments were highly decreased when compared with that of the control (P<0.01). Compared with the control, catalaes (CAT) activity were highly increased except that of the fourth pile-fermentation tea treatment (P<0.01). As to the total anti-oxidation capacity (T-AOC), it was significantly increased compared with that of the control (P<0.01), but decreased with the extents of pile-fermentation degree increasing. The sun-dried green tea treatment exhibited the strongest T-AOC (P<0.01). The study showed that the pile-fermentation process exerted significant effects on the antioxidative activity of Pu-erh tea. |
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| Keywords: | Pu-erh tea pile-fermentation antioxidative enzyme total antioxidation capacity maleic dialdehyde |
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