摘要
西湖龙井在浸泡过程中可溶出抗氧化物质,使茶汤具有抗氧化能力。为探究不同冲泡条件对西湖龙井抗氧化特性的影响,本文研究了茶水比、冲泡时间、冲泡次数、冲泡温度等冲泡条件下,西湖龙井茶汤色度、茶多酚、维生素C、总抗氧化能力、DPPH清除率以及羟自由基清除能力的变化规律。结果显示,随着茶水比减小,冲泡次数增多,茶多酚和维生素C浓度降低,茶汤总抗氧化能力、DPPH清除率及羟自由基清除能力均减弱;相反,随着冲泡温度升高,时间延长,茶多酚和维生素C浓度升高,茶汤抗氧化能力增强。相关性分析表明,抗氧化物质含量与抗氧化能力呈极显著正相关,而色度与抗氧化特性也呈极显著正相关,说明抗氧化特性的评价可以用色度来简化。研究结果为科学冲泡茶叶提供了理论依据,使人们根据需求更加合理地饮茶。
Xihu Longjing tea can dissolve antioxidant substances during the soaking process, so that it has the antioxidant ability. In order to ascertain the effect of different brewing conditions on antioxidant properties of Xihu Longjing tea, the changes of the tea chroma, tea polyphenols, vitamin C, total antioxidant capacity, DPPH clearance rate and hydroxyl free radical scavenging ability of Xihu Longjing tea were studied under the conditions of brewing, such as tea ratio, brewing time, brewing times and brewing temperature in this paper. The results showed that the concentration of tea polyphenols and vitamin C decreased, the total antioxidant capacity, DPPH clearance rate and hydroxyl radical scavenging ability decreased with the decrease of the tea ratio and the increase of the number of brewing times. On the contrary, tea polyphenols and vitamin C concentration increased, tea antioxidant capacity were enhanced with the increasing of brewing temperature and the prolonging of brewing time. The correlation analysis showed that the antioxidant substance content was positively correlated with the antioxidant ability, and the chroma and antioxidant properties were significantly positively correlated, which shows that the evaluation of antioxidant properties can be simplified by the chroma. The results of this study can provide a theoretical basis for the scientific brewing tea, which makes people drink tea more rationally according to the demand.
作者
韩延超
陈杭君
郜海燕
房祥军
Han Yanchao;Chen Hangjun;Gao Haiyan;Fang Xiangjun(Food Science Institute,Zhejiang Academy of Agricultural Scienc;Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agricultur;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Provinc;Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 31002)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第10期128-136,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"国家重点研发计划项目(2017YFD0400804)
关键词
西湖龙井茶
冲泡条件
抗氧化特性
相关性分析
Xihu Longjing tea
brewing conditions
antioxidant characteristics
correlation analysis
