Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea

ZHOU Xiang-jun1; GAO Yi-xia1; YUAN Yi-jun1; YANG Hong-juan1; ZHANG Ji1

doi:10.13422/j.cnki.syfjx.2011.04.020

您当前的位置：

首页 >

文章列表页 >

Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea

更新时间：2024-09-23

- Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 4, Pages: 36-40(2011)
- 作者机构：
  
  1. 天水师范学院生命科学与化学学院
  2. 西北师范大学生命科学学院
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2011.04.020
  CLC： R284.2
- Published：2011
- 稿件说明：
移动端阅览
[1]周向军,高义霞,袁毅君,杨红娟,张继.乌龙茶茶褐素提取工艺的优化及抗氧化研究[J].中国实验方剂学杂志,2011,17(04):36-40.

ZHOU Xiang-jun1, GAO Yi-xia1, YUAN Yi-jun1, et al. Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(4): 36-40.
[1]周向军,高义霞,袁毅君,杨红娟,张继.乌龙茶茶褐素提取工艺的优化及抗氧化研究[J].中国实验方剂学杂志,2011,17(04):36-40. DOI： 10.13422/j.cnki.syfjx.2011.04.020.

ZHOU Xiang-jun1, GAO Yi-xia1, YUAN Yi-jun1, et al. Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(4): 36-40. DOI： 10.13422/j.cnki.syfjx.2011.04.020.

摘要

以乌龙茶为原料

研究了不同因素对乌龙茶茶褐素得率的影响

测定了茶褐素中蛋白质、总糖、总酚及总黄酮的含量

同时初步探讨了茶褐素的抗氧化活性。结果表明

各因素对茶褐素得率的影响依次为:提取次数>提取时间>提取温度>料液比;最佳提取工艺为

料液比1:10

提取次数3次

提取温度70℃

提取时间20 min

在此条件下

茶褐素得率为9.23%。茶褐素主要成分为蛋白质（21.47%）、糖（28.28%）和总酚（11.19%）。抗氧化活性结果表明

乌龙茶茶褐素对羟自由基、超氧阴离子自由基、DPPH自由基均具有一定的清除效果

且随着浓度的增大清除率增加。

Abstract

The effects of different factors on extraction ratio of theabrownine from Oolong tea were studied

and at the same time antioxidant activity of the resulting product

the content of protein

polysaccharides as well as the total phenols were determined.The optimum extraction conditions were as follows:solid-liquid ratio 1∶ 10

extrac-tion temperature at 70 ℃

extraction 3 times and extraction for 20 min.Under these conditions

the content of the-abrownine was 9.23%.Theabrownine are mainly made up of protein 21.47%

polysaccharides 28.28% and total phenols 11.19%

respectively.Theabrownine had scavenging ability for hydroxyl radical

superoxide anion radical and DPPH radical

and its scavenging ability increased with the growth of theabrownine content.

关键词

Keywords

references

Views

563

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Study on Extraction Technology and Antioxidant Activity of Theabrownine from Oolong Tea

Effect of Removing Core on Quality of Phyllanthi Fructus

Optimization of Electromagnetic Cracking Extraction Technology of Baicalin in Scutellariae Radix by Response Surface Methodology

Optimization of Extraction Technology of Bushen Yisui Granule by Orthogonal Test

Study on Extracting and Drying Technology of Geshen Pill

Related Author

ZHOU Xiang-jun

GAO Yi-xia

YUAN Yi-jun

YANG Hong-juan

ZHANG Ji

Chuan-hong LUO

Sheng-jie HUANG

Qi-qi HU

Related Institution

School of Pharmacy，State Key Laboratory of Characteristic Chinese Drug Resources in Southwest China，Chengdu University of Traditional Chinese Medicine（TCM）

State Key Laboratory of Biological Evaluation of TCM Quality，National Administration of TCM， Sichuan Academy of Chinese Medicine Sciences

Sanajon Pharmaceutical Group

Teaching Hospital of Chengdu University of TCM

College of Pharmacy, Chengdu University of TCM

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰