六盘水师范学院学报2024，Vol.36Issue(3)：11-18,8.DOI:10.16595/j.1671-055X.2024.03.002
响应面法优化"水城春"绿茶茶多酚的冲泡条件及其抗氧化活性
The Optimization of Brewing Conditions and Antioxidant Activity of Polyphenols from Shuichengchun Green Tea Using Response Surface Method
摘要
Abstract
To evaluate the antioxidant activity of tea polyphenols in Shuichengchun green tea under optimal brewing condi-tions.Using commercially available Shuichengchun green tea as raw material,the response surface methodology was used to opti-mize brewing conditions of polyphenols,and the scavenging rates of DPPH·and ABTS+·were measured.The results showed that the optimal brewing conditions for Shuichengchun green tea were 3 times,with a tea addition of 0.554 2 g in 100 mL of water,a brewing time of 12 minutes,and a brewing temperature of 92℃.Under the conditions,the dissolution rate of tea polyphenols was 14.52%,which was close to the predicted value of 14.60%.The extraction rate of tea polyphenols reached 73.33%.The scaveng-ing rate of DPPH·and ABTS+·are 90.23%and 91.80%when the concentration of polyphenols is 16.18 μg/mL.It can be inferred that the polyphenols in Shuichengchun green tea have better scavenging abilities for DPPH·and ABTS+·than Vc solutions of the same concentration.Therefore,Shuichengchun green tea has good antioxidant activity.关键词
"水城春"绿茶/茶多酚/冲泡条件/抗氧化活性Key words
Shuichengchun green tea/tea polyphenols/brewing conditions/antioxidant activity分类
农业科技引用本文复制引用
李金辉,张泽敏,孙蓉,罗帆,潘宇荷,翁贵英..响应面法优化"水城春"绿茶茶多酚的冲泡条件及其抗氧化活性[J].六盘水师范学院学报,2024,36(3):11-18,8.基金项目
贵州省教育厅高校科技创新团队项目"贵州省高等学校精细化学品清洁合成创新团队"(黔教技[2023]088号) （黔教技[2023]088号）
六盘水师范学院大学生科研训练计划项目"响应面法优化水城春茶多酚的冲泡工艺及抗氧化活性研究"(2022DK027) （2022DK027）
六盘水师范学院科技创新团队项目"天然产物综合利用创新团队"(LPSSYKJTD201904). （LPSSYKJTD201904）
