食品科学2016，Vol.37Issue(20)：42-50,9.DOI:10.7506/spkx1002-6630-201620008
不同花色种类白茶的抗氧化活性及其主要品质化学成分分析
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
摘要
Abstract
In this study, we examined and correlated the antioxidant activities and main quality components of tea infusions of three different kinds of white tea, i.e., Baihaoyinzhen (BHYZ), Baimudan (BMD) and Shoumei (SM). The antioxidant activities were tested using 1,1-dipheny1-2-picryl hydrazyl (DPPH) radical scavenging, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical (ABTS+·) scavenging, ferric reducing antioxidant power (FRAP), and superoxide anion radical scavenging assays. Results showed that BHYZ possessed signiifcantly higher antioxidant activities than did BMD and SM (P< 0.05), but no signiifcant differences were observed between BMD and SM (P> 0.05). Moreover, the different kinds of white tea had signiifcantly different levels of amino acids, shikimic acid, and epigallocatechin gallate (EGCG) (P< 0.05). Correlation analysis indicated that there were signiifcant correlations between the antioxidant activities and the levels of lfavonoids, catechins and organic acids, especially EGCG and quinic acid. This study concludes that different kinds of white tea greatly vary in their antioxidant activities and quality components.关键词
白茶/花色种类/加工工艺/化学成分/抗氧化活性/相关性Key words
white tea/kinds/processing technology/chemical components/antioxidant activity/correlation分类
农业科技引用本文复制引用
吕海鹏,张悦,陈兴华,蔡良绥,林智..不同花色种类白茶的抗氧化活性及其主要品质化学成分分析[J].食品科学,2016,37(20):42-50,9.基金项目
国家现代农业（茶叶）产业技术体系建设专项（CARS-23）；中国农业科学院创新工程项目（CAAS-ASTIP-2014-TRICAAS）；福鼎白茶院士工作站项目 （）
