加工工艺对石榴叶茶酚类物质及抗氧化活性影响.docVIP

加工工艺对石榴叶茶酚类物质及抗氧化活性影响 　　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，采用分光光度法和HPLC法分析了茶样中的多酚类物质，通过测定茶样对DPPH·自由基的清除能力来评价其抗氧化活性。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，红茶中总酚和儿茶素分别下降了30.8%和60.3%，抗氧化活性表现明显下降；红茶中茶红素和茶黄素分别增加了194.3%和181.4%，而绿茶中茶红素和茶黄素稍有增加；绿茶和红茶中鞣花酸分别减少了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。 　　关键词：加工工艺；石榴叶茶；鞣花酸；儿茶素 　　中图分类号：Q946.84+1 文献标识码：A 文章编号：0439-8114（2013）20-5037-04 　　Effects of Processing Techniques on the Phenolic Constituents and Antioxidant Activity of Pomegranate Leaf Tea 　　ZHANG Li-hua1，2，WANG Yu-hai2，ZHAO Gui-mei3，ZHANG Yuan-hu1 　　（1. State Key Laboratory of Crop Biology/Life Science College， Shandong Agricultural University， Taian 271018，Shandong，China； 　　2. Life Science College， Zaozhuang University， Zaozhuang 277160，Shandong，China； 　　3. Zaozhuang Vocational College， Zaozhuang 277800，Shandong，China） 　　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-dried at 80 ℃， made respectively into green tea and red tea with traditional techniques. The results showed that contents of total phenolics and catechins in greea tea were kept unchanged comparing with dried leaves. But those in red tea decreased 30.8% and 60.3%， respectively. The antioxidant activity of red tea decreased obviously. The contents of thearubigin and theaflavin in red tea increased 194.3% and 181.4%， but there was significantly increase in green tea. In addition， the contents of ellagic acid decreased both in green tea （6.3%） and in red tea（9.3%）. Therefore， green tea made from pomegranate leaves had significantly higher contents of total phenolics and antioxidant activity. The sensory quality of red tea was improved. 　　Key words： processing techniques； pomegranate leaf tea； ellagic acid； catechins 　　石榴（Punica granatum L.）叶中含有丰富的生物活性物质，包括多酚、黄酮及三萜类等，尤以多酚含量最高，可达干重的10%～2