作　　者： ; ; ; ; ; ; ;

机构地区： 武汉大学药学院

出　　处： 《现代食品科技》 2009年第9期1029-1031,1028,共4页

摘　　要： 本文采用逐一加入法研究贡菊花茶变色原因,探讨了自来水冲泡贡菊花茶变色机理及抗氧化活性差异,为菊花茶的科学冲泡及菊花类饮品的开发提供试验指导。结果表明,当pH>8时,可使双蒸水冲泡的贡菊花茶变色,但不是主要因素,Al3+、Fe3+可导致贡菊花茶变色;电感耦合等离子体发射光谱仪(ICP-AES)测定结果显示,自来水中Al3+低于仪器检测限,Fe3+为0.044μg/mL,表明Fe3+是导致茶色变化的主要原因;采用铝盐反应等方法,发现贡菊花茶溶出成分有黄酮类物质,可与Al3+、Fe3+络合成黄色;邻苯三酚自氧化法、Fenton法研究表明,自来水冲泡的贡菊花茶清除超氧自由基、羟基自由基的能力均小于双蒸水质泡茶。自来水和双蒸水冲泡的贡菊花茶的颜色差异,主要因Fe3+含量不同所致,机理为Fe3+与黄酮类化合物络合显色,双蒸水泡茶有利于保持贡菊花茶的抗氧化能力。 In this paper, mechanism of photochromism and anti-oxidative activities of chrysanthemum tea brewed with tap water were studied to provide reference for scientific brewing of Chrysanthemum tea and development of Chrysanthemum drinks. Result showed that color of the Chrysanthemum tea brewed with double distilled water turned to yellow when pH value was above 8, mainly due to the existence of Al^3＋arld Fe^3＋. ICP-AES analysis showed that the concentration of Al^3＋in tap water are below the instrument detection limit, indicating that Fe^3＋ is the main factor influencing the color of the Chrysanthemum tea. Aluminate methods showed that flavone in the Chrysanthemum tea can complexed with Al^3＋and Fe^3＋, accounting for the yellow color of the tea. Analysis with pyrogaUol autoxidation method and Fenton reaction method showed that, superoxide radical and hydroxyl radical scavenging abilities of Chrysanthemum tea brewed with double distilled water were higher than those with tap water, due to their different Fe^3＋ contents. The mechanism was inferred that the yellow color of the tea was owing to the complexing of flavone in the tea and Fe^3＋ in water, and double distilled water for Chrysanthemum tea brewing benefited for maintaining the antioxidant capacity of the tea.

关 键 词： 自来水 贡菊花茶 变色机理 抗氧化活性

领　　域： [生物学]