不同茶提取物的理化性质和抗氧化性能的比较研究。
Comparative studies on the physicochemical and antioxidant properties of different tea extracts.
机构信息
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
出版信息
J Food Sci Technol. 2012 Jun;49(3):356-61. doi: 10.1007/s13197-011-0291-6. Epub 2011 Feb 7.
Abstract
Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry.
摘要
茶是仅次于水的最受欢迎的饮品之一。茶多酚是茶的主要生物活性成分之一，具有多种健康功能。为了找到最具生物活性的茶多酚，本研究比较了绿茶、红茶和绿茶提取物的化学氧化产物的理化性质和抗氧化性能。结果表明，化学氧化后多酚提取物的理化性质和抗氧化性能发生了很大变化。四种茶多酚提取物中，过氧化氢诱导氧化产物（HOP）具有最高的抗氧化能力。通过反相高效液相色谱-二极管阵列检测-电喷雾电离质谱联用（RP-HPLC-DAD-ESI-MS）鉴定了 HOP 中的 13 种酚类化合物和 1 种生物碱。茶多酚提取物的过氧化氢诱导氧化可以提高抗氧化活性，可用于食品工业中生产抗氧化剂。
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