ABSTRACT:Objective To evaluate the yield, chemical components, color appearance andin vitrofree radical scavenging activity of tea green pigment extracted with different methods.MethodsTea green pigment was extracted with 95% ethanol through the methods of room-temperature immersion, hot water extraction, ultrasonic extraction and microwave extraction, respectively. Its chemical components and color appearance were studied with conventional methods, and the free radical scavenging activity was measured with commercially assay kits.ResultsCompared to other extraction methods, the yield of the pigment extracted with microwave and the chlorophyll content in the pigment were the highest, 37.02% and 8.92%, respectively. The content of tea polyphenols, total flavonoids and amino acids in the pigment was also relatively high. The greenness of the pigment was the highest, -27.63, and the brightness (40.21) was only lower than that of tea green pigment extracted with room-temperature immersion (40.29). The scavenging activities against hydroxylradical and superoxide anion radical were high, and slightly lower than that of tea green pigment extracted with room-temperature immersion.ConclusionThe yield and color appearance of the tea green pigment extracted with microwave is excellent, and the free radical scavenging activity is high. The microwave extraction method is the best method for the extraction of tea green pigment.
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NSTL
维普
万方数据
