茶叶科学Issue(3)：213-220,8.
普洱茶挥发性成分抗氧化活性研究
Study on Antioxidant Activity of Volatile Components from Pu-erh Tea
摘要
Abstract
The change of aromatic components in Pu-erh tea during the pile-fermentation process were determined by SDE/GC-MS. The different volatile oils of Pu-erh tea were evaluated by DPPH and FRAP of antioxidant activity. The relationship between the antioxidant activity and the content of main volatile components were analyzed. The results showed that the contents of methoxybenzene compounds increased distinctively during the pile-fermentation process. Compared with the beginning of fermentation, the scavenging activities on DPPH radical and antioxidant activity by FRAP were increased gradually and improved by 100% and 296% respectively. The free-radical scavenging activities of DPPH radical and antioxidant activity by FRAP were highly correlated with the content of methoxybenzene compounds and linalool oxide compounds.关键词
普洱茶/挥发性成分/抗氧化活性Key words
Pu-erh tea/volatile components/antioxidant activity分类
轻工纺织引用本文复制引用
任洪涛,周斌,秦太峰,夏凯国,周红杰..普洱茶挥发性成分抗氧化活性研究[J].茶叶科学,2014,(3):213-220,8.基金项目
云南省自然科学基金项目（2010ZC086）、国家科技支撑计划项目（2007BAD58B02）。 （）
