不同类型江西名茶儿茶素含量及体外抗氧化能力比较
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摘要
采用高效液相色谱法测定江西11种名茶中的5种儿茶素(儿茶素、表儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、儿茶素没食子酸酯)含量,并通过测定茶叶样品的DPPH自由基清除能力、铁还原抗氧化能力、ABTS+自由基清除能力和总还原能力4项体外抗氧化指标,比较11种江西名茶的抗氧化能力。研究结果表明:上述茶叶中5种儿茶素含量有较大差异,总儿茶素含量大部分差异不显著,绿茶和白茶总儿茶素和各种儿茶素含量总体比红茶高;各种类型茶叶均表现出明显的抗氧化能力,总体趋势也是绿茶和白茶强于红茶。从抗氧化、防衰老的角度来说,推荐消费者优先选择井岗翠绿、浮瑶仙芝等绿茶,资溪白茶、靖安白茶等白茶。
The content of five kinds of catechins in eleven types of famous teas in Jiangxi,including Catechin,L-Epicatechin,(-)-epigallocatechin,Epigallocatechin gallate and(-)-Epicatechin gallate,was determined by high performance liquid chromatography.Moreover,the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes,i.e.the free radical scavenging ability of DPPH,ABTS+,ferric reducing antioxidant power,and the total reduction ability.The results showed that the content of the five kinds of catechin in the tea was different,the content of total catechin did not differ significantly,and the contents of the total and different kind of catechin in green tea and white tea were higher than those in black tea.All types of tea showed obvious antioxidant capacity,but stronger antioxidant capacities in green tea and white tea were detected than that in black tea.For the antioxidant and anti-aging purpose,Jinggang and other kinds of green tea as well as Zixi and Jingan white tea were suggested.
The content of five kinds of catechins in eleven types of famous teas in Jiangxi,including Catechin,L-Epicatechin,(-)-epigallocatechin,Epigallocatechin gallate and(-)-Epicatechin gallate,was determined by high performance liquid chromatography.Moreover,the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes,i.e.the free radical scavenging ability of DPPH,ABTS+,ferric reducing antioxidant power,and the total reduction ability.The results showed that the content of the five kinds of catechin in the tea was different,the content of total catechin did not differ significantly,and the contents of the total and different kind of catechin in green tea and white tea were higher than those in black tea.All types of tea showed obvious antioxidant capacity,but stronger antioxidant capacities in green tea and white tea were detected than that in black tea.For the antioxidant and anti-aging purpose,Jinggang and other kinds of green tea as well as Zixi and Jingan white tea were suggested.
引文
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[22]QUE Fei,MAO Lin-chun,PAN Xin.Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds[J].Food Research International,2006,39:581-587.
[23]QUE Fei,MAO Lin-chun,FANG Xue-hua,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin(Cucurbita moschata,Duch.)flours[J].Ecological Indicators,2015,124(4):A685-A685.
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[2]侯冬岩,回瑞华,刘晓媛,等.绿茶、红茶和乌龙茶抗氧化性能的比较[J].食品科学,2006,27(3):90-93.
[3]KANWAR J,TASKEEN M,MOHAMMAD I,et al.Recent advances on tea polyphenols[J].Frontiers in Bioscience,2012,4(4):111-131.
[4]刘礼军,杜万红.茶叶抗衰老机制研究进展[J].现代预防医学,2014,41(14):2 537-2 539.
[5]LETTIERI-BARBATO D,TOMEI F,SANCINIA,et al.Effect of plant foods and beverages on plasma non-enzymatic antioxidant capacity in human subjects:A meta-analysis[J].British Journal of Nutrition,2013,109(9):1 544-1 556.
[6]QI Hui,LI Shi-xue.Dose-response meta-analysis on coffee,tea and caffeine consumption with risk of Parkinson's disease[J].Geriatrics&Gerontology International,2014,14(2):430-439.
[7]张晨,王子硕,吴荣琳,等.红茶浸出物抑制人舌鳞状细胞癌细胞增殖活力的实验研究[J].安徽医学,2013,34(7):861-864.
[8]洪乐乐,陈宇宏,李勤,等.PM 2.5致肺损伤及茶叶对肺部疾病防治作用的研究进展[J].茶叶通讯,2016,43(2):8-12,65.
[9]林勇,刘仲华,马蕊.茶叶中表没食子儿茶素没食子酸酯抑制中波紫外线诱导HaCaT细胞氧化损伤研究[J].食品安全质量检测学报,2015,6(4):1 224-1 228.
[10]马蕊,刘仲华,黄建安,等.绿茶和红茶提取物抑制中波紫外线诱导HaCaT细胞氧化损伤和凋亡的比较[J].湖南农业大学学报:自然科学版,2013,39(4):377-381.
[11]邬新荣,王岳飞,张士康,等.茶多酚保健功能研究进展与保健食品开发[J].茶叶科学,2010,30(增刊1):501-505.
[12]李友勇,方成刚,孙雪梅,等.滇南古树晒青茶品质化学成分特征研究[J].南农业学报,2014,27(5):1 874-1 883.
[13]陈金娥,丰慧君,张海容.红茶、绿茶、乌龙茶活性成分抗氧化性研究[J].食品科学,2009,30(3):62-66.
[14]金伟,陈雪,易有金,等.不同类型茶叶体外抗氧化能力的比较分析[J].中国食品学报,2014(8):262-269.
[15]陈美丽,唐德松,龚淑英,等.绿茶滋味品质的定量分析及其相关性评价[J].浙江大学学报:农业与生命科学版,2014,40(6):670-678.
[16]李志强,葛彦双,曾春菡,等.油茶叶茶多酚的提取及其抗氧化活性研究[J].四川大学学报:自然科学版,2014,51(5):1 056-1 062.
[17]WOJDYLO A,OSZMIANSKI J,CZEMERYSR.Antioxidant activity and phenolic compounds in 32selected herbs[J].Food Chemistry,2007,105(3):940-949.
[18]BENZIE I F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of antioxidant power:The FRAP assay[J].Analytical Biochemistey,1996,239(1):70-76.
[19]BENZIE I F,SZETO Y T.Total antioxidant capacity of teas bythe ferric reducing/antioxidant power assay[J].Journal of Agriculturaland Food Chemistry,1999,47(2):633-636.
[20]SHEN Yun,JIN Ling,XIAO Peng,et al.Total phenolics flavonoids antioxidant capacity in rice grain and their relations to grain color,size and weight[J].Journal of Cereal Science,2009,49(1):106-111.
[21]蔡宁晨,苏平,刘晓霞,等.紫苏叶花色苷抗氧化作用的研究[J].中国食品学报,2012,12(11):32-36.
[22]QUE Fei,MAO Lin-chun,PAN Xin.Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds[J].Food Research International,2006,39:581-587.
[23]QUE Fei,MAO Lin-chun,FANG Xue-hua,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin(Cucurbita moschata,Duch.)flours[J].Ecological Indicators,2015,124(4):A685-A685.
[24]崔宏春,余继忠,张建勇,等.加工工艺对绿茶儿茶素组分和茶多酚保留率的影响[J].江苏农业科学,2014,42(4):209-212.