[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yin...[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yingshan,Huanggang,Hubei Province were selected as the research object,and their digestion in vitro was simulated.The total polyphenol content was determined by Folin-phenol reagent colorimetric method,and the DPPH radical scavenging activity and total antioxidant activity were determined.[Results]After simulated gastrointestinal digestion in vitro,the polyphenol content and antioxidant activity of coarse old leaf tea soup showed a downward trend.After gastrointestinal digestion,the polyphenol content in tea infusion separately decreased by 31.8%and 8.5%;the scavenging rate of DPPH free radical was 97%before digestion,decreased to 92%after gastric digestion and 65%after intestinal digestion,which decreased by 5%and 27%,respectively;after gastrointestinal digestion,the total antioxidant capacity of tea soup decreased by 4.7%and 3.1%,respectively.[Conclusions]This study provided a reference for the development and application of coarse old leaves of Yingshan Yunwu tea,and provided a reference for the nutritional value evaluation and comprehensive utilization of coarse old leaves,so as to make the best use of coarse tea leaves and reduce the waste of resources.展开更多
以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料...以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料制备出的茶粉的茶多酚含量最高、为72.07%,可作为较适宜的制备速溶茶粉的原料。展开更多
基金Supported by High-level Training Project of Huanggang Normal University in 2021(202108504).
文摘[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yingshan,Huanggang,Hubei Province were selected as the research object,and their digestion in vitro was simulated.The total polyphenol content was determined by Folin-phenol reagent colorimetric method,and the DPPH radical scavenging activity and total antioxidant activity were determined.[Results]After simulated gastrointestinal digestion in vitro,the polyphenol content and antioxidant activity of coarse old leaf tea soup showed a downward trend.After gastrointestinal digestion,the polyphenol content in tea infusion separately decreased by 31.8%and 8.5%;the scavenging rate of DPPH free radical was 97%before digestion,decreased to 92%after gastric digestion and 65%after intestinal digestion,which decreased by 5%and 27%,respectively;after gastrointestinal digestion,the total antioxidant capacity of tea soup decreased by 4.7%and 3.1%,respectively.[Conclusions]This study provided a reference for the development and application of coarse old leaves of Yingshan Yunwu tea,and provided a reference for the nutritional value evaluation and comprehensive utilization of coarse old leaves,so as to make the best use of coarse tea leaves and reduce the waste of resources.
文摘以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料制备出的茶粉的茶多酚含量最高、为72.07%,可作为较适宜的制备速溶茶粉的原料。
