不同发酵原料对普洱茶抗氧化活性的影响

以晒青绿茶、半发酵红茶和全发酵红茶为原料,经固态发酵制备普洱茶,再以三种普洱茶的水提取物作为研究对象,评价其抗氧化活性。结果表明:三种普洱茶的抗氧化能力均与普洱茶提取物浓度呈现良好的量效关系。不同发酵原料制得的普洱茶提取物均有较强的抗氧化活性,综合分析三种茶叶的DPPH自由基清除能力、还原力、羟基自由基清除能力、抑制脂质体过氧化能力,以半发酵红茶为原料发酵的普洱茶的抗氧化性较好。说明半发酵红茶可以用作具有高抗氧化活性普洱茶的发酵原料。 

Influence of different fermentative material on the antioxidant activity of Pu-erh tea

The antioxidant activity of three kinds of Pu-erh teas prepared by solid fermentation with using sundried green tea, semi- fermentation black tea and black tea as materials was investigated in this study.The results showed that the water extracts of three kinds of Pu- erh teas had strong antioxidant activity and showed a good dose-effect relationship.The DPPH· scavenging effect, reducing power, ·OH scavenging effect and inhibition of lipid peroxidation of Pu- erh tea prepared from semi- fermentation black tea were significantly higher than other Pu-erh tea. It suggested that semi-fermentation black tea can be used as material for preparation of Pu-erh tea with high antioxidant activity.