期刊
FOOD CHEMISTRY
卷 237, 期 -, 页码 645-653出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.024
关键词
Tea; HPLC; Chemiluminescence; Reactive oxygen species; Quality evaluation
资金
- National Natural Scientific Foundation of China [81473317, 81473555]
- Qing Lan Project
- Science and Technology Development Fund of Macao SAR [013/2015/A1]
- Program for Excellent Scientific and Technological Innovation Team of Jiangsu Higher Education
- Priority Academic Program Development of Jiangsu Higher Education Institutions
An integrated antioxidant activity fingerprint, based on on-line screening methods for three reactive oxygen species (ROS: superoxide anion radical, hydrogen peroxide, and hydroxyl radical) was developed to comprehensively evaluate the quality of 12 batches of commercial tea. High-performance liquid chromatography (HPLC) coupled with a chemiluminescent detector was used to determine the antioxidant characteristics of a selection of teas as bioactivity fingerprints. An HPLC-electrospray ionization-mass spectrometry analysis was used to determine the chemical profiles of the teas in the chromatographic fingerprints. All of the green teas (S01-S08) were better scavengers of the three ROS compared to the oolong teas (S09-S12). The main scavengers of the three ROS in green tea were 5-galloylquinic acid, (-)-epigallocatechin-3-O-gallate, and (-)-epicatechin-3-O-gallate, whereas in oolong tea, they were (-)-epigallocatechin-3-O-gallate and (-)-epigallocatechin. This study demonstrates that comprehensive fingerprinting is a potentially meaningful method for evaluating the quality of food products. (C) 2017 Published by Elsevier Ltd.
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