杀青工艺对蓝莓叶茶活性成分及其抗氧化性能的影响Effects of Different Blanching Methods on Bioactive Components and Their Antioxidant Activities of Tea from Blueberry Leaves
闫征;吴寒;黄午阳;於虹;
摘要(Abstract):
[目的]研究不同杀青工艺对蓝霉叶茶活性成分及其抗氧化性的影响。[方法]研究蒸汽杀青、微波杀青、炒青处理对蓝莓叶尖和鲜叶茶总酚、总黄酮、原花青素、酚类单体物质及体外抗氧化性能的影响,分析了抗氧化物质与抗氧化性能的相关性。[结果]采用不同杀青方式处理获得的蓝莓叶茶总酚含量、总黄酮含量及酚类单体物质含量均有显著变化(P<0.05),其中微波杀青处理获得的蓝莓叶茶的总酚含量、总黄酮含量及酚类单体物质含量均最高。此外,不同杀青方式处理对蓝莓叶茶的抗氧化能力也有显著影响(P<0.05),微波杀青后样品的ABTS自由基清除率和氧化自由基吸收能力(ORAC)均最高。相关性分析表明,蓝莓叶茶抗氧化能力与总酚、总黄酮及绿原酸等含量呈显著相关(P<0.05)。[结论]微波杀青处理能够最大程度地保留蓝莓叶茶的活性物质及其抗氧化能力。
关键词(KeyWords): 杀青处理;蓝莓叶茶;抗氧化成分;抗氧化活性;相关性分析
基金项目(Foundation): 江苏省农业科技自主创新资金项目[CX(16)1016]
作者(Author): 闫征;吴寒;黄午阳;於虹;
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