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30种绿茶、红茶、乌龙茶、白茶、黄茶和黑茶茶汤的酚类成分及抗氧化活性

Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas.

作者信息

Zhao Cai-Ning, Tang Guo-Yi, Cao Shi-Yu, Xu Xiao-Yu, Gan Ren-You, Liu Qing, Mao Qian-Qian, Shang Ao, Li Hua-Bin

机构信息

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

出版信息

Antioxidants (Basel). 2019 Jul 10;8(7):215. doi: 10.3390/antiox8070215.

DOI:10.3390/antiox8070215
PMID:31295859
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6680489/
Abstract

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

摘要

茶是全球消费最多的饮品之一，其强大的抗氧化活性被认为是对多种健康益处有贡献的主要因素，如心血管保护和抗癌作用。在本研究中，通过模拟公众饮茶方式从绿茶、红茶、乌龙茶、白茶、黄茶和黑茶中获得了30种茶浸液，使用铁还原抗氧化能力（FRAP）和Trolox当量抗氧化能力（TEAC）测定法评估其抗氧化活性，范围分别为504.80±17.44至4647.47±57.87微摩尔铁/克干重（DW）和166.29±24.48至2532.41±50.18微摩尔Trolox/克DW。此外，通过福林-酚试剂法检测了它们的总酚含量（TPC），范围为24.77±2.02至252.65±4.74毫克没食子酸当量（GAE）/克DW。总体而言，滇青茶、庐山云雾茶和西湖龙井茶在30种茶中表现出最强的抗氧化活性。此外，对茶浸液中的酚类化合物进行了鉴定和定量，最常检测到的是儿茶素，尤其是在绿茶浸液中，它们是其抗氧化活性的主要贡献者。除了茶多酚外，30种茶浸液中还含有相当含量的咖啡因。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/4c5929ad170a/antioxidants-08-00215-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/73ac91752562/antioxidants-08-00215-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/08bc9dfd435d/antioxidants-08-00215-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/a1d8406cb55a/antioxidants-08-00215-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/4c1c239c7fb9/antioxidants-08-00215-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/4c5929ad170a/antioxidants-08-00215-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/73ac91752562/antioxidants-08-00215-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/08bc9dfd435d/antioxidants-08-00215-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/a1d8406cb55a/antioxidants-08-00215-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/4c1c239c7fb9/antioxidants-08-00215-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/96f0/6680489/4c5929ad170a/antioxidants-08-00215-g005.jpg

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