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《Guangdong Agricultural Sciences》 2011-01
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Effect of extraction temperature on antioxidant activity of Jinxuan green tea polysaccharide in vitro

SUN Shi-li,LAI Zhao-xiang,PANG Shi,ZENG Qiong,ZHAO Chao-yi, LING Cai-jin,PAN Shun-shun,MIAO Ai-qing(Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)  
Conventional components in Jinxuan green tea were detected.In order to study the effect of extraction temperature on antioxidant activity of Jinxuan green tea polysaccharide,ratio of tea to water(RTW),time and temperatures were 1∶20,1.5 h and 50℃,60℃,70℃,80℃,90℃,100℃ respectively.The results showed that green tea polysaccharide had significant free radical scavenging abilities including 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging ability,2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging ability and ferrous-ion chelating(FIC) ability.Different extraction temperatures and different concentrations of green tea polysaccharide showed different antioxidant activities.Taking into account the extraction rate and antioxidant activity of polysaccharide,it was recommended that the optimum temperature of green tea polysaccharide was 60~70℃.
【Fund】: 广东省茶树资源创新利用重点实验室资助项目(2008A060301004)
【CateGory Index】: R285
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