食品科学2017，Vol.38Issue(18)：54-59,6.DOI:10.7506/spkx1002-6630-201718009
不同黑茶提取物功能性成分分析及活性评价
Functional Components and Activities of Different Dark Tea Extracts
摘要
Abstract
The functional components of different dark tea extracts (Tianjian tea, Fuzhuan tea, Bailiang tea, Liubao tea and Pu-erh tea) were quantified and the functional properties, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, oxygen radical absorbance capacity (ORAC), and the protective effect against injury in PC12 cells, were evaluated. Then the relationship between functional components and properties in tea extracts was analyzed. The results showed that the contents of tea polyphenols, polysaccharides and catechins in Fuzhuan tea, Tianjian tea and Bailiang tea extracts were significantly higher than those in Pu-erh tea and Liubao tea extracts, while Puer tea extract contained the highest contents of caffine, gallic acid and theanine. Fuzhuan tea, Tianjian tea and Bailiang tea extracts had higher ORAC and DPPH radical scavenging activities, whereas Fuzhuan, Puer and Liubao extracts had stronger protective effects against injury in PC12 cells. Correlation analysis indicated that DPPH radical scavenging activity and ORAC activity were significantly influenced by the contents of tea polyphenols, especially the contents of epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), while the protective effects against glutamate-induced injury in PC12 cells were significantly related to the content of theanine.关键词
黑茶提取物/功能性成分/DPPH自由基/ORAC/PC12细胞Key words
dark tea extracts/functional components/1/1-diphenyl-2-picrylhydrazyl (DPPH) radical/oxygen radical absorbance capacity (ORAC)/PC12 cells分类
轻工纺织引用本文复制引用
曹永,赵谋明,赵甜甜,崔春,赵强忠,冯云子..不同黑茶提取物功能性成分分析及活性评价[J].食品科学,2017,38(18):54-59,6.基金项目
国家自然科学基金青年科学基金项目(31501424) （31501424）
