The Optimization of Brewing Conditions and Antioxidant Activity of Polyphenols from Shuichengchun Green Tea Using Response Surface Method
To evaluate the antioxidant activity of tea polyphenols in Shuichengchun green tea under optimal brewing condi-tions.Using commercially available Shuichengchun green tea as raw material,the response surface methodology was used to opti-mize brewing conditions of polyphenols,and the scavenging rates of DPPH·and ABTS+·were measured.The results showed that the optimal brewing conditions for Shuichengchun green tea were 3 times,with a tea addition of 0.554 2 g in 100 mL of water,a brewing time of 12 minutes,and a brewing temperature of 92℃.Under the conditions,the dissolution rate of tea polyphenols was 14.52%,which was close to the predicted value of 14.60%.The extraction rate of tea polyphenols reached 73.33%.The scaveng-ing rate of DPPH·and ABTS+·are 90.23%and 91.80%when the concentration of polyphenols is 16.18 μg/mL.It can be inferred that the polyphenols in Shuichengchun green tea have better scavenging abilities for DPPH·and ABTS+·than Vc solutions of the same concentration.Therefore,Shuichengchun green tea has good antioxidant activity.
Shuichengchun green teatea polyphenolsbrewing conditionsantioxidant activity
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