Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2015, Vol. 31 ›› Issue (4): 274-279.doi: 10.11924/j.issn.1000-6850.2014-2153

Special Issue: 园艺

Previous Articles     Next Articles

Analysis of Aroma Components and DPPH· Scavenging Activity of Aged Pu-erh Tea

Chen Meichun1, Zhang Haifeng2, Pan Zhizhen1, Chen Zheng1, Zhu Yujing1, Che Jianmei1, Shi Huai1, Liu Bo1   

  1. (1Agricultural Bioresources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003;2Fujian Academy of Agricultural Sciences, Fuzhou 350003)
  • Received:2014-08-07 Revised:2015-02-03 Accepted:2014-11-24 Online:2015-03-20 Published:2015-03-20

Abstract: The aim of this study was to investigate the flavor characteristics and bioactivity of aged Pu-erh tea. Volatile compounds from aged Pu-erh tea were measured using solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that a total of 57 volatile compounds were identified by matching EI mass spectra and retention indices with the literature data. Alcohols, methoxy-phenolic and ketones were the three major aromatic groups. The total phenolic contents of three types of Pu-erh tea were (41.91±1.98), (43.84±2.56) and (41.28±2.57) milligrams of gallic acid equivalent per gram of dried weight [mg GAE/(g·DW)]. The effects of Pu-erh tea extracts on the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity were evaluated. The results showed that all types Pu-erh tea extracts exhibited the relative strong DPPH· scavenging activity and in dosage-dependent modes. The concentration of sample required for 50% inhibition of DPPH· (IC50) were (129.03±0.25), (139.47±1.58) and (152.57±3.34) mg GAE/L, respectively.