皋茶具有独特的保健功效，但饮用时滋味苦涩。通过在皋茶中添加辅料，对其滋味进行协调，减少其苦涩味。以滋味和香气为主要考察因子，确定了皋茶保健茶的最佳配比，皋茶:绿茶:菊花:甘草最佳配比量为 1.64 g: 0.54 g: 0.27 g: 0.27 g。通过其对ABTS、DPPH等自由基的清除作用比较，得出皋茶保健茶的抗氧化活性：其清除ABTS自由基和DPPH自由基能力随着样品浓度(0~25 μg/mL)的增加而增强，在25 μg/mL下，皋茶保健茶醇提物清除ABTS自由基能力最强，达到92.24%；皋茶保健茶醇提物、皋茶保健茶水提物清除DPPH自由基能力分别达到86.22%和84.29%；在高浓度(25~800 μg/mL)下，随着皋茶保健茶样品浓度的不断增加，其清除ABTS自由基和DPPH自由基能力不再增强。
Abstract
Gaocha health tea, with its unique health efficacy, tastes bitter and this bitterness can be reduced by adding such excipients as green tea, chrysanthemum and liquorice into the tea. The best proportion of Gaocha health tea were determined by two major factors, flavor and aroma, with Gaocha: green tea: chrysanthemum: liquorice as1.64 g:0.54 g:0.27 g: 0.27 g. Antioxidant activity of Gaocha health tea was confirmed through the comparative analysis of its scavenging effect on the free radicals ABTS and DPPH. Gaocha’s ability to remove these two free radicals was enhanced with the increase of sample concentration (0-25μg/mL). Alcohol extracts in Gaocha, at 25μg/mL, reached its strongest ability, up to 92.24%, of removing ABTS. As to remove DPPH, the ability of alcohol extracts and water extracts in the tea came respectively to 86.22% and 84.29%. While in high concentration (25 to 800μg/mL), their ability to remove ABTS and DPPH no longer developed with the increase of sample concentration.
关键词
皋茶； 保健茶； 研制； 抗氧化活性
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Key words
Gaocha; healthy tea; development; antioxidant activity
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