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茶叶科学 ›› 2014, Vol. 34 ›› Issue (3): 213-220.doi: 10.13305/j.cnki.jts.2014.03.002

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普洱茶挥发性成分抗氧化活性研究

任洪涛1, 周斌1, 秦太峰1, 夏凯国1, 周红杰2   

  1. 1. 云南省香料研究开发中心,云南 昆明 650051;
    2. 云南农业大学普洱茶学院,云南 昆明 650201
  • 收稿日期:2013-09-12 修回日期:2013-12-10 出版日期:2014-06-15 发布日期:2019-09-03
  • 作者简介:任洪涛(1974— ),男,云南昆明人,副研究员,主要从事天然香料、茶叶香气化学及成分研究,E-mail: yffrdc@aliyun.com
  • 基金资助:
    云南省自然科学基金项目(2010ZC086)、国家科技支撑计划项目(2007BAD58B02)

Study on Antioxidant Activity of Volatile Components from Pu-erh Tea

REN Hongtao1, ZHOU Bin1, QIN Taifeng1, XIA Kaiguo1, ZHOU Hongjie2   

  1. 1. Yunnan Flavor & Fragrance Research & Development Center, Kunming 650051, China;
    2. College of Pu-Er tea, Yunnan Agricultural University, Kunming 650201, China
  • Received:2013-09-12 Revised:2013-12-10 Online:2014-06-15 Published:2019-09-03

摘要: 用同时蒸馏萃取法(SDE)富集普洱茶挥发性物质,并用GC-MS分析其化学组成,采用DPPH和FRAP法对不同发酵阶段普洱茶挥发性物质的抗氧化活性进行评价,分析抗氧化活性与主要成分含量的关系。结果表明,普洱茶在发酵过程中甲氧基苯类化合物的相对含量大幅增加;挥发性物质的DPPH自由基清除能力和FRAP总抗氧化能力随发酵程度的加深呈显著上升趋势,发酵出堆后分别提高了100%和296%;挥发性物质的DPPH自由基清除能力和FRAP总抗氧化能力与甲氧基苯类化合物和芳樟醇氧化物的相对含量具有显著正相关性。

关键词: 普洱茶, 挥发性成分, 抗氧化活性

Abstract: The change of aromatic components in Pu-erh tea during the pile-fermentation process were determined by SDE/GC-MS. The different volatile oils of Pu-erh tea were evaluated by DPPH and FRAP of antioxidant activity. The relationship between the antioxidant activity and the content of main volatile components were analyzed. The results showed that the contents of methoxybenzene compounds increased distinctively during the pile-fermentation process. Compared with the beginning of fermentation, the scavenging activities on DPPH radical and antioxidant activity by FRAP were increased gradually and improved by 100% and 296% respectively. The free-radical scavenging activities of DPPH radical and antioxidant activity by FRAP were highly correlated with the content of methoxybenzene compounds and linalool oxide compounds.

Key words: Pu-erh tea, volatile components, antioxidant activity

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