- 作者: 謝筆鈞; 石煌; 陳欽雲; 何其儻
- 作者服務機構: Department of Food Science; Cook College New Jersey Agricultural Experment Station Rutgers; The State University of New Jersey
- 中文摘要:
將綠茶、烏龍茶和紅茶的水提取物,進一步分別以三種溶劑:氯仿、乙酸乙酯和正丁醇取得12個組分,黃酮
醇(flavanol)主要由乙酸乙酯抽提出來,而生物?(alkaloial)大部分在氯仿組分中,荼紅素(Thearukigia)絕大
部分在正丁醇組分裡,而游離氨基酸則存留於水提取物中。對全部所獲得的組分,採用了紫外分光光度法和反向液相色
譜法作了系統分析,測試了在綠茶、烏龍茶和紅茶中所存在的那些主要的成分。同時,還利用LH-20柱層析和高效液
相色譜方法相結合,分離出若干純淨化合物,包括:表几茶素(E C),表几茶素沒食子酸酣(ECG),表沒食子几茶
素(EGC),表沒食子几茶素沒食子酸酯(EGCG)和游離荼黃素(free Theaflavin),茶黃素草沒食子酸酯-A (theaflavin
monogallate-A),茶黃素草沒食子酸酯-B (theaflavin monogallate-B)以及茶黃素兩酯。進而,將全部分級組分
和純化合物進行了抗氧化劑活性及對脂肪氧化?抑制活性的測定。黃酮醇顯示了明顯抗氧化劑活性和脂肪氧化?抑制作
用。
f - 英文摘要: Green, oolong and black teas were extracted with water, and then the water extracts were extractedseparately with three types of solvent, chloroform, ethyl acetate and butanol, to obtain eight fractions.Major flavanol was extracted by EtOAc, while most of the alkaloid was in the chloroform fraction. Thearu-bigin was greatest in the butanol fraction, and most of the amino acid remained in the water fraction. Allfractions were systematically analyzed by UV spectrophotometer and reverse phase HPLC for those im-portant components existing in green tea, oolong tea, and black tea. The pure compounds of(-)-epicatechin(EC),(-)-epicatechin gallate (ECG),(-)-epigallocatechin (EGC),(-)-epigallocatechin gallate (EGCG), freetheaflavin, theaflavin monogallate-A, theaflavin monogallate-B, and theaflavin digallate were separated byLH-20 chromatography and reverse phase HPLC. All fractions and pure compounds were assayed forantioxidant activity and lipoxygenase inhibition activity. Flavanol showed very strong antioxidant activityand lipoxygenase inhibition.
- 中文關鍵字: tea; polyphenols; antioxidant; lipoxygenase inhibition.
- 英文關鍵字: --