Comparison of Chemical Constituents and Antioxidative Activities among Different Grades of Pu-erh Tea

LV Hai-peng; LIN Zhi; ZHANG Yue; LIANG Yue-rong

doi:10.13305/j.cnki.jts.2013.04.012

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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (4) : 386-395. DOI: 10.13305/j.cnki.jts.2013.04.012

Comparison of Chemical Constituents and Antioxidative Activities among Different Grades of Pu-erh Tea

LV Hai-peng^1,2, LIN Zhi^2,*, ZHANG Yue², LIANG Yue-rong^1,*

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Abstract

The antioxidative activity, aroma constituents and the major chemical components of three grades of Pu-erh tea, i. e. high, medium and low grade, were studied and compared. Results showed that the significant difference（P<0.05）was shown in evaluation of the total antioxidative activity, scavenging hydroxyl free radical activity, scavenging DPPH free radical activity, total amount of alcohols compounds, total amount of heterocyclic oxygen compounds, total flavonoids and tea pigments between high and low grades. When compared with high or low grade, the medium grade of Pu-erh tea was found no significant difference（P>0.05）in the others testing index except the total antioxidative activity, scavenging hydroxyl free radical activity, tea polyphenols and total flavonoids. Principal component analysis showed that the important indicator to distinguish the grade of Pu-erh tea seemed to be the scavenging hydroxyl free radical activity, the total antioxidative activity, tea polyphenols, total flavonoids and total amount of alcohols compounds.

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antioxidative activity / chemical constituents / grade / Pu-erh tea

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LV Hai-peng, LIN Zhi, ZHANG Yue, LIANG Yue-rong. Comparison of Chemical Constituents and Antioxidative Activities among Different Grades of Pu-erh Tea[J]. Journal of Tea Science. 2013, 33(4): 386-395 https://doi.org/10.13305/j.cnki.jts.2013.04.012

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