Sugita Osamu, Ishizawa Nobuhito, Nakano Masaharu, Matsuto Takayuki, Okada Masahiko
Niigata College of Nursing, Joetsu 943-0147.
Rinsho Byori. 2003 Sep;51(9):859-63.
Antioxidant activity in tea was measured by the new cumene hydroperoxide/hemoglobin.methylene blue(CHP/Hb.MB) method developed in our laboratory. Using the CHP/Hb.MB method, we investigated the activities of polyphenols(11 varieties) in order to determine their reactivity on CHP. According to the CHP/Hb.MB method, an increase in the number of hydroxyl groups in polyphenols induced high antioxidant activity. We found that this method was capable of measuring the antioxidant activity of polyphenols. Consequently, we were able to measure the antioxidant activities of heated, green, powdered and black teas by this method. The average of antioxidant activities of heated green tea was 207 nmol/ml, while that of green tea was 280 nmol/ml, powdered green tea was 481 nmol/ml and black tea was 215 nmol/ml respectively.
采用本实验室开发的新型氢过氧化异丙苯/血红蛋白-亚甲蓝（CHP/Hb.MB）法测定茶叶中的抗氧化活性。运用CHP/Hb.MB法，我们研究了11种多酚的活性，以确定它们对CHP的反应活性。根据CHP/Hb.MB法，多酚中羟基数量的增加会诱导产生较高的抗氧化活性。我们发现该方法能够测定多酚的抗氧化活性。因此，我们能够用此方法测定加热绿茶、绿茶、抹茶粉和红茶的抗氧化活性。加热绿茶的抗氧化活性平均值为207 nmol/ml，而绿茶为280 nmol/ml，抹茶粉为481 nmol/ml，红茶为215 nmol/ml。
