Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2017, Vol. 33 ›› Issue (13): 159-164.doi: 10.11924/j.issn.1000-6850.casb16100032

Special Issue: 园艺

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Influence of Brewing Conditions on Antioxidant Activity in Vitro of Tieguanyin Tea

Yang Qing, Liu Zhiyu, Li Guannan, Hu Wei   

  1. (College of Life Science, Fujian Normal University, Fuzhou 350108)
  • Received:2016-10-10 Revised:2016-12-19 Accepted:2017-01-05 Online:2017-05-16 Published:2017-05-16

Abstract: The study aims at looking for the optimal brewing condition of Tieguanyin tea to obtain the most beneficial components for human body. The effects of brewing conditions (brewing temperature, solid to liquid ratio, brewing time, brewing numbers and water quality) on total antioxidant capacity, DPPH clearance rate, hydroxyl radical scavenging capacity and total phenols were studied by spectrophotometry. The results showed that the total antioxidant capacity, DPPH clearance rate and hydroxyl radical scavenging capacity of the first tea extract were the highest in distilled water of 70 mL at 75℃ for 90 s, and the total phenols were the highest. Under the experimental conditions, the tea leaves were distilled by distilled water, the total antioxidant capacity, DPPH clearance, hydroxyl radical scavenging capacity, and the total phenolics content increased with the brewing temperature decreasing, brewing time prolonging and solid to liquid ratio decreasing. The total antioxidant capacity, DPPH clearance rate, hydroxyl radical scavenging capacity and total phenols of the first tea extract were the highest in the experiment of brewing times.