ANTIOXIDATIVE EFFECT OF POLYPHENOL EXTRACT PREPARED FROM VARIOUS CHINESE TEAS

被引：238

作者：

HO, CT ^{[1
]}

CHEN, QY ^{[1
]}

SHI, HA ^{[1
]}

ZHANG, KQ ^{[1
]}

ROSEN, RT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903

来源：

PREVENTIVE MEDICINE | 1992年 / 21卷 / 04期

关键词：

D O I：

10.1016/0091-7435(92)90059-Q

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Methods. Twelve different types of Chinese teas, including green, semifermented, and black tea, were studied for their antioxidant activities and active components. Compositions of (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate, (-)-epigallocatechin gallate, and gallic acid were identified by fast atom bombardment-mass spectrometry and high-performance liquid chromatography-mass spectrometry and quantified by high-performance liquid chromatography. Antioxidant activities in lard were measured by the Rancimat method. Results. The results showed that both yields of polyphenol extract and antioxidant activities varied with different tea processing methods. It was found that (-)-epigallocatechin gallate, (-)-epigallocatechin, and (-)-epicatechin gallate inhibited soybean lipoxygenase at the IC50, values ranging from 10 to 20 μM. © 1992.

引用

页码：520 / 525

页数：6

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