不同仓储期普洱茶（生茶）中酚类成分差异及其对体外抗氧化能力的影响

Abstract

Abstract: To explore the changes of phenolic compounds and other quality components and their influences on antioxidant abilities during the storage and aging of puer tea, contents of 17 phenolic compounds, 3 purine alkaloids and other quality components in 18 puer tea samples of 6 series with 3 different storage periods were determined by high performance liquid chromatography (HPLC) and other methods. Additionally, in vitro antioxidant abilities including ferric ion reducing antioxidant power (FRAP), DPPH scavenging ability (DPPH), ABTS free radical scavenging capacity (ABTS), hydroxyl radical scavenging ability (HSA) and superoxide anion radical scavenging ability (SSA) were determined in all puer raw teas. Combined with sensory evaluation results, multivariate statistical analyses including principal component analysis (PCA) and orthogonal partial least square-discriminate analysis (OPLS-DA) were used to realize the discrimination between new and aged tea during the storage. One-way analysis of variance (ANOVA) showed 7 catechins were highly significantly (P<0.01) decreased, while ellagic acid and flavonoids like quercetin, luteolin and kaempferol levels were also highly significantly (P<0.01) increased during the storage and aging. And, new puer tea had the highest FRAP, DPPH, ABTS, but the lowest SSA compared with the aging and aged puer teas. Bivariate correlation analysis revealed that the catechins including catechin (C), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) impacted FRAP, DPPH and ABTS of puer raw tea during the storage and aging.

Key words: puer raw tea, storage and aging, antioxidants, catechins

CLC Number:

S571.1

MA Bingsong, WANG Jiacai, XU Chengcheng, REN Xiaoying, MA Cunqiang, ZHOU Binxing. Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities[J]. Journal of Tea Science, 2022, 42(1): 51-62.

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Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities

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