绿茶、乌龙茶、红茶的茶多糖组成、抗氧化及降血糖作用研究
60 营 养 学 报 26卷
切相关
茶多糖的资源及条件
可能会获得高活性
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[14] 倪德江
宋春和
中医出版社
［８］ 钟萝.茶叶品质理化分析[M].上海
１１
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ＡＮＴＩＯＸＩＤＡＴＩＯＮ ＡＮＤ ＨＹＰＯＧＬＹＣＥＭＩＣ
ＥＦＦＥＣＴＳ ＯＦ
ＰＯＬＹＳＡＣＣＨＡＲＩＤＥＳ
ＦＲＯＭ ＧＲＥＥＮ ＴＥＡ， ＯＯＬＯＮＧ ＴＥＡ ＡＮＤ ＢＬＡＣＫ ＴＥＡ
NI De-jiang
XIE Bi-jun
YUAN Fang-ting
Wuhan 430070
Objective: To compare tea polysaccharides(TPS) characteristics and their role in scavenging
free radicals and reducing blood glucose(BG) in diabetic mice(DM). Methods: TPS was extracted from greenFujian and Yunnan. Then the
recovery rate of TPS, contents of neutral sugar, uronic acid and protein were analysed, and scavenging rate ofO
2
and ·
OH in vitro and hypoglycemic effect were also determined. Results: 1. The yield and contents ofneutral sugar, uronic acid and protein of green tea TPS were the highest, and those of black tea TPS were the
lowest. Oolong tea TPS acted the best in scavengingO 2
and ·OH . 2. The hypoglycemic effect of TPS from Hubeitea was the best . The effect of TPS extracted from semi-fermented Oolong tea and fermented black tea was betterthan that of non-fermented green tea. 3. There were obvious differences in yield, free radical scavenging rate andeffect of reducing BG among TPS extracted from tea in different regions. TPS extracted from Fujian tea had thebest effect in reducing BG
effect of scavenging radical and reducing blood sugar TSP.
Key words: tea polysaccharides; physico-chemical characteristics; radical; diabetes; blood sugar
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