Study on the Antioxidant Activity of Deffrent Tea Cultivars in Vitro
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Abstract:
One bud and two leaves of six different types of tea fresh leaves were fixed. with for the determination of The content of tea polyphenol was determined by Folin-Ciocalteu (Folin phenol) method, and caffeine and catechin, gallic acid were determined by high performance liquid chromatography (HPLC) method. The contents of total flavonoids were determined by AlCl3 method to compare the differences of the main antioxidant components content in fresh leaves among different varieties of tea. Through the analysis of the reducing power and scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, nitroso and hydroxyl radical (?OH) experiment, we had discussed the in vitro antioxidant properties of six different types of tea (including Longjing Group, Longjing 43, Yunnan Group, Yunkang 10, Zhuyeqi, and Anhua Group). The results showed that the contents of tea polyphenols (23.66 ± 0.02%) and catechins (12.84 ± 0.11 mg/mL) in Anhua Group were significantly higher than those in other varieties. Longjing Group, Longjing 43, Yunnan Group, Yunkang 10, Anhua Group, and Zhuyeqi varieties all had good antioxidant activity, among which Anhua Group had stronger antioxidant activity than other varieties.
