【摘要】 由绿茶碎片制得茶叶抗氧化剂,产率13.7%.采用 Rancimat 法测定了茶叶抗氧化剂在猪油、大豆油和菜籽色拉油中的抗氧化效果,其抗氧性极其优异,远高于 BHT.采用高效液相色谱进行茶叶抗氧化剂的快速测定,其主要抗氧成分均可检测.茶叶抗氧化剂经三甲基硅烷化反应后可用气相色谱进行定量测定,4种主要抗氧成分的含量如下:1—(—)—表儿茶素(4.49%),(—)—表棓儿茶素(16.1%),(一)—表儿茶素没食子酸酯(9.32%),(—)—表棓儿茶素没食子酸酯(39.3%).更多还原

【Abstract】 Tea antioxidant(TA)was obtained from broken green tea leaves.The yield was about 13.7%.The antioxidative effect of TA was tested by the Rancimat method on lard,soybean oil and rapeseed saladoil.The TA produet showed much greater antioxidative activity than BHT.The main antioxidative compo-nents in TA were rapidly determined by high performance liquid chromatography.After trimethylsilylation,the contents of the four main antioxidative components in TA,i.e l-(-)——epicateehin(EC),(-)——epigalloeatechin(EGC),(-)——epieatechin gallate(ECg),and(-)——epigallocateehin gallate(EGCg),canbe determined by GC analysis.The result of quantitative determination was as follows:EC(4.49%),EGC(16.1%),ECg(9.32%),and EGCg(39.3%).更多还原