| 用清除有机自由基DPPH法评价茶叶多糖的抗氧化活性 |
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| 引用本文： | 聂少平,谢明勇,罗珍.用清除有机自由基DPPH法评价茶叶多糖的抗氧化活性[J].食品科学,2006,27(3):34-36. |
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| 作者姓名： | 聂少平 谢明勇 罗珍 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室 |
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| 摘 要： | 采用不同方法从不同产地、不同等级和品种的茶叶中提取茶叶多糖,其抗氧化活性用清除1,1-二苯基苦基苯肼(DPPH)有机自由基能力的方法进行评价。结果表明,不同产地、品种以及不同提取方法所得的茶叶多糖清除DPPH有机自由基的能力有较为明显的不同,而同一产地不同等级茶叶中的茶叶多糖清除DPPH有机自由基的能力差别不明显。
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| 关 键 词： | 1 1-二苯基苦基苯肼(DPPH) 茶叶多糖 抗氧化 |
| 文章编号： | 1002-6630（2006）03-0034-03 |
| 收稿时间： | 2005-02-28 |
| 修稿时间： | 2005-02-28 |
Antioxidative Activity Evaluation Study on Tea Polysaccharide by Scavenging DPPH |
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| NIE Shao-ping,XIE Ming-yong,LUO Zhen.Antioxidative Activity Evaluation Study on Tea Polysaccharide by Scavenging DPPH[J].Food Science,2006,27(3):34-36. |
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| Authors: | NIE Shao-ping XIE Ming-yong LUO Zhen |
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| Affiliation: | Key Laboratory of Food Science of Ministry of Education, Nanchang University, Nanchang 330047, China |
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| Abstract: | The antioxidative activity of tea polysaccharide was determined by the capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical, and the evaluated unit was expressed as the equivalent concentration of ascorbic acid. Afterextraction, the antioxidative activities of tea polysaccharides from various teas and different extraction processes were determined.The results showed that there are remarkable effects of region, breed and extraction process on the capacity of scavenging DPPHfreer adical. |
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| Keywords: | 1 1-diphenyl-2-picrylhydrazyl(DPPH) tea polysaccharide antioxidative activity |
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