食品科学2012，Vol.33Issue(7)：78-82,5.
北京自来水冲泡绿茶汤颜色及抗氧化性变化因素
Factors Affecting the Photochromism and Anti-oxidant Activity of Green Tea Infusion Brewed with Tap Water in Beijing
陈然 1张季艾 1范志红1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
Water quality was measured on Beijing tap water with and without reverse osmosis membrane filtration and deionized water. In addition, the effect of selected ions showing a considerable difference on color parameters and DPPH free radical scavenging activity of tea infusion was discovered. Our results indicated that Beijing tap water was slightly alkaline, remarkably darkened the color of tea infusion compared with deionized water, and resulted in a distinct decrease in DPPH free radical scavenging activity. Calcium （70 mg/L）, magnesium （30 mg/L） and sodium （18 mg/L） ions in Beijing tap water could reduce the color of tea infusion and its DPPH free radical scavenging activity. This suggests that the main reason for the darker color and decreased DPPH free radical scavenging activity of tea infusion brewed with tap water is that tea infusion is kept in a weakly alkaline environment during brewing due to the presence of HCO~ in tap water, thus causing oxidative degradation of tea phenols.关键词
北京自来水/绿茶茶汤/颜色/DPPH自由基清除能力/变化因素/碳酸氢盐Key words
Beijing tap water green tea infusion/color value/DPPH free radical~ factor~ bicarbonate分类
轻工纺织引用本文复制引用
陈然,张季艾,范志红..北京自来水冲泡绿茶汤颜色及抗氧化性变化因素[J].食品科学,2012,33(7):78-82,5.
