Study on the Physicochemical Components and in Vitro Antioxidant Differences of Green Tea from Longnan, Gansu and Jinhua, Zhejiang

WANG Yonghui; WANG Duofeng; LI Xuemin; SHI Tianbin; WU Lidong; LIU Zaiguo; ZHANG Guangzhong; ZHAO Fengyun

doi:10.13305/j.cnki.jts.2025.05.009

2025 , Vol. 45 >Issue 5: 852 - 864

DOI: https://doi.org/10.13305/j.cnki.jts.2025.05.009

Research Paper

Study on the Physicochemical Components and in Vitro Antioxidant Differences of Green Tea from Longnan, Gansu and Jinhua, Zhejiang

WANG Yonghui ,
WANG Duofeng ,
LI Xuemin ,
SHI Tianbin ,
WU Lidong ,
LIU Zaiguo ,
ZHANG Guangzhong ,
ZHAO Fengyun

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1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
2. Gansu Research Academy of Forestry Science and Technology, Lanzhou 730020, China;
3. Gansu Desert Control Research Institute, Lanzhou 730070, China;
4. Huachi County Natural Resources Bureau, Qingyang 745600, China

Received date: 2025-02-17

Revised date: 2025-04-04

Online published: 2025-10-17

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Abstract

To investigate the effects of geographical origin and cultivar on green tea quality, this study analyzed the liquor color, physicochemical components, and in vitro antioxidant activities of eight green teas from Longnan, Gansu and Jinhua, Zhejiang. Correlation and cluster analyses were employed for a comprehensive evaluation. The results show that compared to Longnan green teas, Jinhua green teas exhibited brighter green liquor color and a fresher, sweeter aftertaste. In contrast, Longnan green teas contained higher levels of tea polyphenols, flavonoids, caffeine, vitamin C (VC), catechins, and mineral elements, as well as superior in vitro antioxidant activities, including DPPH radical scavenging ability, ABTS radical scavenging ability, hydroxyl radical (·OH) scavenging ability, and total antioxidant ability (T-AOC). Among the tested cultivars, Longnan Camellia sinensis cv. ‘Yunfeng 5' and Jinhua Camellia sinensis cv. ‘Jiaming 1' had the best overall quality and antioxidant performance. The correlation results show that the color, physical and chemical components and antioxidant capacity of tea decoction were closely correlated. Among them, tea polyphenols, VC and epigallocatechin gallate (EGCG) were positively correlated with the antioxidant ability of the four kinds of tea decoction (P<0.01). Cluster analysis divided the samples into two distinct groups corresponding to their geographical origins, indicating that origin had a greater influence on tea quality than cultivar. This study provided a theoretical foundation for evaluating the effects of geographical origin and cultivar on the antioxidant properties of green tea.

Key words： green tea; tea soup color; physicochemical components; antioxidant; correlation analysis

Cite this article

WANG Yonghui , WANG Duofeng , LI Xuemin , SHI Tianbin , WU Lidong , LIU Zaiguo , ZHANG Guangzhong , ZHAO Fengyun . Study on the Physicochemical Components and in Vitro Antioxidant Differences of Green Tea from Longnan, Gansu and Jinhua, Zhejiang[J]. Journal of Tea Science, 2025 , 45(5) : 852 -864 . DOI: 10.13305/j.cnki.jts.2025.05.009

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