冲泡条件对橘红茶化学成分及抗氧化活性的影响

为探究不同冲泡条件对橘红茶抗氧化特性的影响,该文研究在冲泡时间、冲泡次数、冲泡温度等冲泡条件下,橘红茶茶汤多酚类物质含量、氨基酸含量、总抗氧化能力、DPPH自由基清除率以及羟自由基清除能力的变化规律。结果表明,宜红茶中多酚类物质显著高于橘壳,而氨基酸、可溶性糖、表没食子儿茶素含量及DPPH自由基清除效率显著低于橘壳(p<0.05);橘红茶总抗氧化能力和羟自由基清除能力显著高于橘壳和宜红茶(p<0.05);冲泡次数对橘红茶茶汤抗氧化活性和化学成分的浸出影响最大,其次是冲泡温度,冲泡时间的影响最小。因此,饮用较高抗氧化活性橘红茶的冲泡条件为:冲泡温度85℃~95℃,冲泡时间5 min~10 min,冲泡次数为1次~2次。

Effects of Brewing Conditions on Chemical Composition and Antioxidant Activity of Ju-hong Tea

In order to ascertain the effect of different brewing conditions on antioxidant properties of Ju-hong tea,the changes of the polyphenols,amino acids,total antioxidant capacity,DPPH radical clearance rate and hydroxyl free radical scavenging ability of Ju-hong tea were studied under the conditions of brewing time,brewing times and brewing temperature in this paper.The results showed that under the experimental conditions,the polyphenols in black tea were significantly higher than those in orange shells,amino acid,soluble sugar,epigallocatechin(EGC)content and DPPH free radical scavenging efficiency were significantly lower than orange shell(p<0.05).The total antioxidant capacity and hydroxyl radical scavenging capacity of Ju-hong tea were significantly higher than that of orange shell and black tea(p<0.05).The brewing times had the greatest influence on the antioxidant activity and the leaching of chemical components of tangerine tea soup,followed by the brewing temperature and the brewing time.Therefore,the brewing conditions for drinking Ju-hong tea with high antioxidant activity are as follows:the brewing temperature was 85℃-95℃,the brewing time was 5 min-10 min,and the number of times was 1-2.