不同蒸压工艺下普洱茶抗氧化活性差异比较

Comparison of antioxidant activity of Pu-erh tea under different autoclaved processes

中文关键词:  普洱生茶  普洱熟茶  蒸压  抗氧化活性

英文关键词:Pu-erh raw tea  Pu-erh ripe tea  Autoclave  Antioxidant activity

中文摘要:

      摘 要：目的 为探究不同蒸压工艺对普洱茶抗氧化活性的影响。方法 本实验在普洱茶压制环节中设置不蒸压的原始样、蒸汽样、湿闷样、压饼打散样、压饼烘干样5种处理，采用分光光度法检测不同蒸压工艺下普洱茶总抗氧化能力、羟自由基清除能力、DPPH自由基清除率、超氧阴离子自由基清除能力并分析其差异。结果 生茶总抗氧化能力压饼烘干样最大，显著高于湿闷样0.02 mol/L；生茶羟自由基清除能力湿闷样最高，显著高于原始样69.05 U/mL；生茶DPPH自由基清除率湿闷样最高，显著高于压饼打散样15.75%；生茶超氧阴离子自由基清除能力湿闷样最高，显著高于压饼打散样763.49 U/L。熟茶总抗氧化能力压饼烘干样最高，显著高于原始样0.07 mol/L；熟茶羟自由基清除能力湿闷样最高，显著高于原始样57.72 U/mL；熟茶DPPH自由基清除率湿闷样最高，显著高于原始样34.45%；熟茶超氧阴离子自由基清除能力压饼烘干样最高，显著高于压饼打散样1065.65 U/L。结论 经过蒸压工艺中的压饼打散处理后，普洱生茶、普洱熟茶抗氧化活性降低，蒸汽、湿闷、压饼后烘干处理有利于其抗氧化活性提高，为普洱茶蒸压工艺的改进和抗氧化活性的提升提供理论基础。

英文摘要:

      ABSTRACT: Objective To explore the effects of different autoclaving processes on the antioxidant activity of Pu-erh tea. Methods In this experiment, five treatments were set up in the pressing process of Pu-erh tea: original sample, steam sample, wet stuffy sample, pressed cake scattered sample, and pressed cake dried sample, and the total antioxidant capacity, hydroxyl radical scavenging capacity, DPPH free radical scavenging rate, and superoxide anion free radical scavenging capacity of Pu-erh tea under different autoclaving processes were detected by spectrophotometry, and their differences were analyzed. Result The experimental results showed that the total antioxidant capacity of raw tea was the largest in the pressed cake drying sample, which was significantly higher than that of the wet and stuffy sample by 0.02 mol/L. The hydroxyl radical scavenging ability of raw tea was the highest, which was significantly higher than that of the original sample (69.05 U/mL). The DPPH free radical scavenging rate of raw tea was the highest in the wet and stuffy sample, which was significantly higher than that of the pressed cake scattering sample by 15.75%. The superoxide anion radical scavenging ability of raw tea was the highest, which was significantly higher than that of the pressed cake sample (763.49 U/L). The total antioxidant capacity of ripe tea was the highest in the pressed cake drying sample, which was significantly higher than that of the original sample by 0.07 mol/L, and the hydroxyl radical scavenging capacity of cooked tea was the highest in the wet and stuffy sample, which was significantly higher than that of the original sample by 57.72 U/mL. The DPPH free radical scavenging rate of ripe tea was the highest in the wet sample, which was significantly higher than that of the original sample by 34.45%. The superoxide anion radical scavenging capacity of ripe tea was the highest in the pressed cake drying sample, which was significantly higher than that of the pressed cake scattered sample (1065.65 U/L). Conclusion The antioxidant activity of Pu-erh raw tea and ripe Pu-erh tea was reduced after the cake pressing and dispersal treatment in the autoclaving process, and the steam, wet stuffiness and post-cake pressing drying treatment were conducive to the improvement of its antioxidant activity, which provided a theoretical basis for the improvement of the autoclaving process and the antioxidant activity of Pu-erh tea.