福建农业学报2017，Vol.32Issue(8)：891-896,6.DOI:10.19303/j.issn.1008-0384.2017.08.016
2种提取工艺粗茶叶多糖组成及其抗氧化活性研究
Compositions and Antioxidant Activities of Oolong Tea Extracts Made by Two Processing Methods
摘要
Abstract
An aromatic oolong tea was used as the raw material to extract polysaccharides (TPs) and other constituents (TPs-A,TPs-B and TPs-C) using two processing methods.The chemical compositions,reducing power,and DPPH scavenging capacities of the extracts were determined.The results showed that the method applying 65％ ethanol for pre-soaking followed by a water extraction (E-W) produced more TPs and less soluble protein than the process employing a water extraction before precipitation by 65 ％ ethanol (W-E).E-W promoted the extractions of polyphenols,catechins,flavonoids and caffeine;while,W-E was less efficient in separating or concentrating the components.On the antioxidant activity,TPs obtained by both methods were significantly lower on the reducing power and DPPH scavenging capacity than those of TPs-A,TPs-B and TPs-C.The correlation analysis suggested that the antioxidant activity of TPs was significantly related to the contents of polyphenols,catechins,and particularly ester catechins in the extract.There was also a synergism among TPs,total flavonoid and caffeine.It appeared that as antioxidants,TPs exhibited significantly lower activity than the phenolic compounds in the tea.关键词
茶多糖/提取/组成成分/抗氧化活性Key words
tea polysaccharides/extraction/components/antioxidant activity分类
生物科学引用本文复制引用
杨军国,王丽丽,宋振硕,陈键,陈林..2种提取工艺粗茶叶多糖组成及其抗氧化活性研究[J].福建农业学报,2017,32(8):891-896,6.基金项目
福建省自然科学基金项目(2015J05057) （2015J05057）
福建省农业科学院“青年科技英才百人计划”项目(YC2015-8) （YC2015-8）
福建省科技计划项目——省属公益类科研院所基本科研专项(2016R1011-6) （2016R1011-6）
福建省农业科学院茶叶研究所重点项目(2014-cys-03) （2014-cys-03）
