《微波_环煳精协同提取茶叶中茶多酚及抗氧化性研究》.pdf

DOI ：CNKI:11-1759/TS0843.001 网络出版时间：2011-12-06 08:43 网络出版地址：/kcms/detail/11.1759.TS0843.001.html 微波-β-环糊精协同提取茶叶中茶多酚及抗氧化性研究 李志英，李国平，马 莉 （忻州师范学院化学系山西忻州 034000） 摘要：以β-环糊精及其衍生物为提取介质，用微波辅助提取茶叶中的茶多酚，并用DPPH法和水杨酸法检测了茶 多酚提取液的抗氧化性。实验结果表明：以 60%的乙醇为溶剂，茶叶与β-环糊精质量比为 1:0.8，微波作用时间 1min，作用功率 260W，料液比 1:40 为最佳提取条件。在 β-环糊精介质中茶多酚的提取率和对自由基的清除率 . . 均提高，而且提取液对自由基（DPPH ）的清除作用小于羟基自由基（ OH）的清除作用。 关键词：茶叶；茶多酚；β-环糊精；抗氧化性；DPPH 法和水杨酸法。 Microware-assisted extraction Polyphenol content in tea in β-CD aqueous solution and study oxidation LI Zhi-ying ，LI Guo-ping，MA Li （Department of Chemistry, Xinzhou Teachers’ University, Xinzhou 034000, China) Abstract： Microware-assisted extraction Polyphenol content in tea was investigated with aqueous β-CD as medium, the same time ,using DPPH method and the salicylic acid method determined antioxidant ability of tea polyphenol extract with β-CD as medium. The research show that the optimum extraction conditions was: m (tea): m (β-CD) was 1:0.8 with 60% ethanol as solvent ,Microware extraction time was 1min, Microware power was 260W, solid to liquid ratio was 1:40,.and tea polyphenol extract with β-CD as medium had stronger Oxidation stability . And the scaveing effect on free radical (DPPH.) was less than on (. OH). Key words: tea; polyphenol substance; antioxdative capacity; inclusion compound of DPPH method β-Cyclodextrin; salicylic acid method. 茶多酚是茶叶中具有生物活性的重要成分之一，是一类存在于茶叶中的多羟基酚类化合物的 总称，具有很强的抗氧化活性和自由基清除能力，是一种天然的抗氧化剂。研究表明，茶多酚不 仅是一种天然的无毒抗