Evaluation of the antioxidative activity of tea by an oxygen electrode method

被引：31

作者：

Kumamoto, M ^{[1
]}

Sonda, T ^{[1
]}

机构：

[1] Nishikyushu Univ, Fac Domest Sci, Dept Food & Nutr, Saga 842, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1998年 / 62卷 / 01期

关键词：

antioxidative activity; oxygen electrode; catechin; tea; HPLC;

D O I：

10.1271/bbb.62.175

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The antioxidative activity was studied for 25 kinds of tea and catechins by a new evaluation method using an oxygen electrode. The concentration of catechins in 6 types of green tea was analyzed by HPLC. The result indicates that the antioxidative activity of green tea depends to some extent on the amount of catechins present.

引用

页码：175 / 177

页数：3

共 16 条

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