Effect of brewing conditions on bioactive compounds of Xiangxi golden tea and it’s antioxidant activity

Authors

CHEN Liang, Key Laboratory of Human Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
YU Ji, Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
YOU Xiangtao, Key Laboratory of Human Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
JIN Xuanlu, Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
DING Jiayun, Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
MA Chenjin, Key Laboratory of Human Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
YAO Maojun, Key Laboratory of Human Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China

Abstract

In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, and the extraction rate constant k and temperature had a good linear correlation. The apparent activation energy of polyphenols and free amino acids were 4.312 6×10⁴ J/mol and 1.238 9×10⁴ J/mol, respectively.

Publication Date

8-28-2019

First Page

183

Last Page

188

DOI

10.13652/j.issn.1003-5788.2019.08.034

Recommended Citation

Liang, CHEN; Ji, YU; Xiangtao, YOU; Xuanlu, JIN; Jiayun, DING; Chenjin, MA; and Maojun, YAO (2019) "Effect of brewing conditions on bioactive compounds of Xiangxi golden tea and it’s antioxidant activity," Food and Machinery: Vol. 35: Iss. 8, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.08.034
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/34

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