基于外物提取的普洱茶抗氧化活性成分分析
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摘要
为了研究普洱茶在不同发酵过程中的化合物及其抗氧化活性成分,本文通过蒸馏萃取法对普洱茶进行外物提取,随后在提取物上分别采用GC-MS方法分析化合物组成成分,并采用DPPH和FRAP方法分析不同发酵过程中的普洱茶提取物的抗氧化活性。研究结果表明,普洱茶的外物提取溶液的抗氧化活性先上升后下降,总体出现显著上升。外物提取的总体抗氧化活性出现显著的提升。经过发酵后的普洱茶中具有较多的挥发性物质,具有较强的DPPH自由基清除活性和总体的抗氧化活性。单独的1,2,3-三甲氧基苯对于DPPH自由基的清除能力较多,说明抗氧化活性一般由组合化合物完成,单独化合物抗氧化性偏弱。
In order to research the chemical compound elements and the antioxidant activity of the Pu-Erh Tea under different fermentation procedures, this paper used the distillation extraction algorithm to extract foreign objects from the PuErh Tea, and used the GC-MS algorithm, DPPH algorithm, and FRAP algorithm to analyze the chemical compound elements and the antioxidant activity of the Pu-Erh Tea under different fermentation procedures. Experimental results have shown that the antioxidant activity of the Pu-Erh Tea from the object extraction liquor have a first growing up then reducing antioxidant activity, and the totally antioxidant activity is rising. The totally antioxidant activity for the object extraction from Pu-Erh Teahave the significant improvements. By fermentation, the object extraction from Pu-Erh Tea has much more volatile matters, which have strong DPPH free radical scavenging activity and totally antioxidant activity. The single 1,2,3-trimethoxybenzene have a better ability to DPPH free radical scavenging, and such results have shown that the strong totally antioxidant is built from the combination of chemical compound elements, but the single chemical compound elements has a less antioxidant activity.
In order to research the chemical compound elements and the antioxidant activity of the Pu-Erh Tea under different fermentation procedures, this paper used the distillation extraction algorithm to extract foreign objects from the PuErh Tea, and used the GC-MS algorithm, DPPH algorithm, and FRAP algorithm to analyze the chemical compound elements and the antioxidant activity of the Pu-Erh Tea under different fermentation procedures. Experimental results have shown that the antioxidant activity of the Pu-Erh Tea from the object extraction liquor have a first growing up then reducing antioxidant activity, and the totally antioxidant activity is rising. The totally antioxidant activity for the object extraction from Pu-Erh Teahave the significant improvements. By fermentation, the object extraction from Pu-Erh Tea has much more volatile matters, which have strong DPPH free radical scavenging activity and totally antioxidant activity. The single 1,2,3-trimethoxybenzene have a better ability to DPPH free radical scavenging, and such results have shown that the strong totally antioxidant is built from the combination of chemical compound elements, but the single chemical compound elements has a less antioxidant activity.
引文
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[13]王杰,杨海滨,张莹,等.茶酒稳定性及抗氧化特性分析[J].食品与发酵工业,2018,44(6):158-163
[14]吕名秀,高玉梅,董雪茹,等.超声波辅助提取茶叶总黄酮及抗氧化活性分析[J].化学研究,2017,28(2):213-218
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[16]哈尼帕·哈不都拉.不同干燥环境对茶叶化学成分的影响研究[J].福建茶叶,2018,40(3):14-15
[2]陈箫然.普洱茶茶包装视觉系统设计与品牌构建研究[J].福建茶叶,2018,40(10):157
[3]张绍旺,段凤敏,孙力元,等.普洱茶专业仓储醇化研究现状及发展趋势[J].安徽农业科学,2018,46(34):8-10
[4]丁世环,张嘉杨,鲁群岷.普洱茶茶渣中茶多糖的超声波辅助提取及其抗氧化性[J].食品工业科技,2018,39(18):187-192,200
[5]余超,周洪伟,何洁仪,等.不同冲泡条件下普洱茶稀土元素析出水平及其影响因素分析[J].中国公共卫生,2018,34(11):1527-1531
[6]蔡丽,陈林波,浦绍柳,等.白参菌发酵固态普洱茶技术与品质特征[J].中国农学通报,2018,34(19):133-137
[7]马燕,陈立佼,吕才有,等.普洱茶安全性毒理学评价研究概述[J].茶叶科学,2018,38(3):221-226
[8] Lv HP, Zhu Y, Tan JF, et al. Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia[J]. Journal of Functional Foods, 2015,19:194-203
[9]徐晓燕,杨俊,黄焱琴,等.茶叶籽油理化性质分析及抗氧化剂的筛选[J].中国油脂,2017,42(11):38-41
[10] Wang Q, Bel??ak-Cvitanovi?A, Durgo K, et al. Physicochemical properties and biological activities of a hightheabrownins instant Pu-erh tea produced using Aspergillus tubingensis[J]. LWT, 2018,90:598-605
[11]乔小燕,李波,何梓卿,等.黄化英红九号红茶体外抗氧化活性分析[J].农产品质量与安全,2018(5):85-90
[12]韩延超,陈杭君,郜海燕,等.冲泡条件对西湖龙井抗氧化特性的影响及相关性分析[J].中国食品学报,2018,18(10):128-136
[13]王杰,杨海滨,张莹,等.茶酒稳定性及抗氧化特性分析[J].食品与发酵工业,2018,44(6):158-163
[14]吕名秀,高玉梅,董雪茹,等.超声波辅助提取茶叶总黄酮及抗氧化活性分析[J].化学研究,2017,28(2):213-218
[15]朴向民,于营,Sin-Hee Han,etal.桔梗的体外抗氧化活性及总多酚和黄酮苷元含量分析[J].吉林农业大学学报,2017,39(5):579-584
[16]哈尼帕·哈不都拉.不同干燥环境对茶叶化学成分的影响研究[J].福建茶叶,2018,40(3):14-15