原创力文档variations of antioxidant properties and no scavenging abilities during fermentation of tea在发酵过程中抗氧化性能的变化,没有清除能力的茶.pdfVIP
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variations of antioxidant properties and no scavenging abilities during fermentation of tea在发酵过程中抗氧化性能的变化,没有清除能力的茶
Int. J. Mol. Sci. 2011, 12, 4574-4590; doi:10.3390/ijm
OPEN ACCESS
International Journal of
Molecular Sciences
ISSN 1422-0067
/journal/ijms
Article
Variations of Antioxidant Properties and NO Scavenging
Abilities during Fermentation of Tea
Yang Xu 1,†, Hang Zhao 1,†, Min Zhang 1, Chun-Jie Li 1, Xue-Zhen Lin 1, Jun Sheng 2,*
and Wei Shi 1,*
1 Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, College of
Life Science, Jilin University, Changchun 130012, China; E-Mails: xuyang759@ (Y.X.);
zhzky@163.com (H.Z.); zhangmin2584652@ (M.Z.);
lichunjie0821@163.com (C.-J.L.); a-xing_3@163.com (X.-Z.L.)
2 Yunnan Research Centre for Advance Tea Processing, Yunnan Agricultural University,
Kunming 650201, China
† These authors contribute equally to this article.
* Authors to whom correspondence should be addressed; E-Mails: shengjunpuer@ (J.S.);
shiw@ (W.S.); Tel.: +86-431 Fax: +86-431
Received: 18 May 2011; in revised form: 27 June 2011 / Accepted: 6 July 2011 /
Published: 15 July 2011
Abstract: Tea is known as one of the most popular beverages in the world, which is
believed to be beneficial for health. The main components in tea will change a lot
depending on the different processes of fermentation, and thus the effects of different teas
on human health may differ. The aim of this study is to explore the var
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