普洱茶挥发性成分抗氧化活性研究

doi:10.13305/j.cnki.jts.2014.03.002

Abstract

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

CLC Number:

TS272.5⁺4

REN Hongtao, ZHOU Bin, QIN Taifeng, XIA Kaiguo, ZHOU Hongjie. Study on Antioxidant Activity of Volatile Components from Pu-erh Tea[J]. Journal of Tea Science, 2014, 34(3): 213-220.

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

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