【作者】 张立华； 张元湖；

【Author】 Zhang Lihua~(1,2) Zhang Yuanhu~1 (1.State Key Laboratory of Crop Biology,Life College, Shandong Agricultural University Taian 271018;2.Department of Agronomy, Zaozhuang Vocational College Zaozhuang 277800)

【机构】 山东农业大学作物生物学国家重点实验室； 山东省枣庄职业学院农学系；

【摘要】 为比较不同加工工艺对石榴叶茶酚类物质及抗氧化活性的影响,采用叶龄约1个月充分展开的石榴鲜叶,杀青烘干作为对照,按照传统的加工工艺分别制成绿茶和红茶,应用分光光度法和HPLC法对茶样中多酚类物质进行分析,通过测定DPPH·自由基的清除力来评价茶样的抗氧活性。结果表明,与干叶相比,绿茶中总酚及儿茶素含量基本保持不变,而红茶中总酚和儿茶素含量下降明显,分别下降了30.8%和60.3%,与之相应,红茶的抗氧化活性表现明显的下降;相反,绿茶中茶红素和茶黄素含量稍有增加,而红茶增加显著,分别增加了194.3%和181.3%;绿茶和红茶中鞣花酸含量减少幅度均较小,仅减少6.3%和9.3%。因此,加工成绿茶可保持较高的多酚含量和抗氧化活性,加工成红茶则可改善茶的感官品质。更多还原

【Abstract】 The objective of this study was to investigate the effects of processing techniques on the phenolic constituents and antioxidant activity of pomegranate leaf tea.The fresh leaves after sprouting 1 month were oven-drying at 80℃,made into green tea and red tea with traditional techniques,respectively.Results showed that the contents of total phenolics and catechin in green tea keep unchanged,compared to dried leaves,but the contents in red tea decreased significantly,the decrease percentage was 30.8%and 60.3%,respectively.Correspondingly,the antioxidant activity of red tea decreased obviously. Contrarily,the contents of thearubigin and theaflavin in green tea not significantly increased,but respectively increased 194.3%and 181.3%in red tea.In addition,the content of ellagic acid decreased in low amplitude both in green tea(6.3%) and in red tea (9.3%).Therefore,green tea made from pomegranate leaves exhibited significantly higher content of total phenolics and antioxidant activity,but the sensory quality was improved in red tea.更多还原