模擬泡茶模式對不同季節之茶葉進行抗氧化活性評估

Evaluation the Antioxidant Activity of Teas Harvested at Different Seasons by Brewed Extraction Method

鄭森松(Sen-Sung Cheng) ； 李文馨(Wen-Hsin Li) ； 張上鎮(Shang-Tzen Chang) ； 張惠婷(Hui-Ting Chang)

《國立臺灣大學生物資源暨農學院實驗林研究報告》 25卷1期 (2011/03) Pp. 43-50

https://doi.org/10.6542/EFNTU.201103_25(1).0004

摘要

本研究目的係分析臺大實驗林管理處所生產之茶種－青心大冇及金萱之總酚類化合物含量，並評估其清除DPPH自由基之活性；另外，亦針對不同製造過程茶葉及採收季節之茶葉，評估其抗氧化能力之差異。由試驗結果得知，粗製茶的含水率高於精製茶，而在秋季採收茶葉熱水抽出物之收率（10.85-16.11%）較其它季節採收之茶葉高；評估不同季節及不同製程之二種茶葉熱水抽出物之總酚類含量，結果發現所有的茶葉熱水抽出物之總酚類含量皆高於200 mg of GAE/g，顯示實驗林管理處所生產之茶葉富含多酚類物質；而在捕捉DPPH自由基活性方面，則以秋季所生產之茶葉活性較佳，精製茶也較粗製茶為佳，金萱之抗氧化活性較青心大冇為佳，綜合以上結果得知，秋季所採收之金萱精製茶具有較佳的抗氧化能力。

關鍵字

抗氧化活性 ； 自由基 ； 熱水抽出物 ； 茶 ； 總酚類含量

並列摘要

The objective of this study is to evaluate the total phenolic content and the DPPH free radical scavenging activity of selected teas, Chin-Shin-Da-Mou and Jin-Xuan, obtained from the NTU Experimental Forest. In addition, influences of manufacturing processes and harvesting seasons on antioxidant activity of tea extracts were also investigated in this study. Results revealed that the moisture content of semi-finished tea is higher than that of refined tea. The yields of extracts from autumn tea (10.85-16.11%) were higher than those from other seasons. As for the total phenolic content from different seasons and different processes of these teas, the total phenolic contents of all tea extracts were higher than 200 mg of GAE/g. These results showed that Chin-Shin-Da-Mou tea and Jin-Xuan tea obtained from the NTU Experimental Forest production were rich in polyphenolic substances. Results from DPPH radical scavenging assay showed that activities of hot water extract from autumn tea were better than that of teas obtained from the other seasons, and refined tea was better than semi-finished tea. The antioxidant activity of Jin-Xuan tea was superior to that of Chin-Shin-Da-Mou tea. These results demonstrated that the hot water extract of autumn refined tea of Jin-Xuan tea had an excellent antioxidant activity.

並列關鍵字

Antioxidant activity ； Free radical ； Hot water extract ； Tea ； Total phenolic content