| 绿茶、红茶和乌龙茶抗氧化性能的比较 |
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| 引用本文： | 侯冬岩,回瑞华,刘晓媛,唐蕊,朱永强.绿茶、红茶和乌龙茶抗氧化性能的比较[J].食品科学,2006,27(3):90-93. |
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| 作者姓名： | 侯冬岩 回瑞华 刘晓媛 唐蕊 朱永强 |
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| 作者单位： | 鞍山师范学院化学系 |
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| 摘 要： | 采用流动注射化学发光法研究了绿茶、红茶和乌龙茶的抗氧化性能。实验结果表明:绿茶、红茶和乌龙茶能有效的抑制超氧阴离子自由基诱导的鲁米诺化学发光,并且随着发光体系中绿茶、红茶和乌龙茶浓度的升高,发光强度呈现下降趋势即具有较强的抗氧化性能,对绿茶、红茶和乌龙茶的抗氧化性能进行了比较。
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| 关 键 词： | 绿茶 红茶 乌龙茶 抗氧化性能 化学发光 |
| 文章编号： | 1002-6630（2006）03-0090-04 |
| 收稿时间： | 2005-04-04 |
| 修稿时间： | 2005-04-04 |
Comparison of the Antioxidation Effects of Green Tea, Black Tea and Wulong Tea |
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| HOU Dong-yan,HUI Rui-hua,LIU Xiao-yuan,TANG Rui,ZHU Yong-qiang.Comparison of the Antioxidation Effects of Green Tea, Black Tea and Wulong Tea[J].Food Science,2006,27(3):90-93. |
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| Authors: | HOU Dong-yan HUI Rui-hua LIU Xiao-yuan TANG Rui ZHU Yong-qiang |
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| Affiliation: | Department of Chemistry, Anshan Normal University, Anshan 114005, China |
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| Abstract: | The antioxidation effects of green tea, black tea and wulong tea were studied by the flow-injection chemiluminescence. The results indicated that natural tea, black tea and wulong tea effectively restrain the chemiluminescence of luminol induced by super oxygen anion free radical. The strength of the chemiluminescence presents the descending trend with the increasing of the concentration of green tea, black tea and wulong tea. A comparison of the antioxidation effects shows that the strength is in the order of green tea, black tea and wulong tea. |
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| Keywords: | natural tea black tea wulong tea antioxidation effect chemiluminescence |
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