期刊论文

中文

食品研究与开发

1005-6521

2018

39

21

120-125

10.3969/j.issn.1005-6521.2018.21.020

公益性行业（农业）科研专项（201503135-22）；

本校为第一机构

以羟基自由基清除率为抗氧化活性的评价指标,采用水杨酸法研究冲泡时间、冲泡次数、冲泡温度、冲泡水质对藤茶的自由基清除活性的影响,研究藤茶的最佳冲泡条件,比较不同茶叶（藤茶、绿茶）的抗氧化性。同时采用邻苯三酚法,考察藤茶对超氧阴离子自由基的清除活性。结果表明,藤茶具有比绿茶更优异和稳定的抗氧化活性,藤茶最佳冲泡工艺为采用去离子水在80℃条件下单次冲泡20 min,此时藤茶茶汤具有最优的抗氧化活性,0.5 mL一次茶汤对羟基自由基的清除率可以达到81.9%。

Hydroxyl free radical scavenging ratio was used to evaluate the antioxidant activity of the vine tea liquor.To find the optimal brewing condition,the efect of brewing time,brewing times,brewing temperature and brewing water quality on hydroxyl radical scavenging activity of vine tea liquor was studied by salicylic acid method,and the antioxidant activities of vine tea and green tea were also compared.Meanwhile,the pyrogallol autoxidation assay was used to evaluate the antioxidant activity of vive tea by suppressing the superoxide anion free rad...