Tocklai Experimental Station, Tea Research Association, Jorhat 785008, Assam, India.
Food Chem. 2013 Dec 15;141(4):3744-51. doi: 10.1016/j.foodchem.2013.06.086. Epub 2013 Jun 27.
Sixty black tea samples from different agro climatic zones of northeast India were assessed for biochemical constituents that determine quality and also influence organoleptic perception. The antioxidant activities such as α,α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging, lipid peroxidation inhibition, nitrite scavenging and super oxide scavenging, of the collected samples were analysed. Out of the four antioxidant activities, the super oxide scavenging activity was lowest and nitrite scavenging activity was highest. Theaflavin was significantly and positively correlated with nitrite scavenging and lipid peroxidation inhibition activities. Thearubigins showed a significant positive correlation only with nitrite scavenging activity. Correlations between relative antioxidant capacity index (RACI) and TF, TR and tasters' quality were positive and significant. Tea tasters' parameters were significantly and positively correlated with each other. Principal component analysis showed that Upper Assam, North Bank and South Bank produced better quality tea than other regions with respect to TF, TR, RACI and tasters' quality.
从印度东北部不同农业气候区采集了 60 个红茶样本，评估了决定品质和影响感官感知的生化成分。分析了收集样本的抗氧化活性，如 α,α-二苯基-β-苦肼基（DPPH）自由基清除、脂质过氧化抑制、亚硝酸盐清除和超氧化物清除。在这四种抗氧化活性中，超氧化物清除活性最低，亚硝酸盐清除活性最高。茶黄素与亚硝酸盐清除和脂质过氧化抑制活性呈显著正相关。茶红素有意义地仅与亚硝酸盐清除活性呈正相关。相对抗氧化能力指数（RACI）与 TF、TR 和品茶师质量之间的相关性为正且显著。品茶师参数之间呈显著正相关。主成分分析表明，与其他地区相比，上阿萨姆邦、北岸和南岸生产的茶叶在 TF、TR、RACI 和品茶师质量方面具有更好的品质。
